Porto-Style Brioche Croissants
Thermomix recipe: Porto-Style Brioche Croissants. Ready in 300 minutes. Serves 18. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 50 g fresh yeast
- 300 ml cold water
- 1 kg strong bread flour
- 100 g caster sugar
- 100 g unsalted butter, softened (for dough)
- 100 ml milk
- 15 g fine salt
- 2 large eggs
- 200-250 g unsalted butter, softened (for laminating)
- 2 large eggs, beaten (for egg wash)
- 200 g sugar (for syrup)
- 400 g water (for syrup)
- 2 cinnamon sticks
- 4 strips orange peel (no white pith)
- 50 ml Port wine
Instructions
- Add 50 g fresh yeast and 300 ml cold water to the Thermomix bowl. Mix 2 min / 37°C / Speed 2 to activate the yeast.
- Add 1 kg strong bread flour, 100 g caster sugar, 100 g softened unsalted butter, 100 ml milk, 15 g fine salt, and 2 large eggs to the Thermomix bowl with the yeast mixture.
- Knead 4 min / Dough mode. Check the dough's elasticity; if needed, knead for an additional 2-4 min / Dough mode until smooth and elastic, reaching the 'windowpane stage'.
- Transfer the dough to a lightly floured surface. Shape it into a ball, cover with plastic wrap, and let it rest at room temperature for 10 minutes.
- Prepare the laminating butter: Place 200-250 g softened unsalted butter between two sheets of baking paper. Roll it into a rectangle approximately 20x15 cm. Chill slightly if too soft.
- On a lightly floured surface, roll out the dough into a rectangle (approx. 40x20 cm). Place the butter rectangle on one side, covering two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining buttered third over that (a single fold). Wrap the dough in plastic and chill for 30 minutes.
- On a lightly floured surface, roll out the chilled dough to a thickness of about 1 cm. Cut the dough into triangles, each weighing approximately 100-110 g.
- Starting from the wider base, roll each triangle tightly towards the tip to form a croissant shape. Gently curve the ends to create the classic crescent form.
- Arrange the shaped croissants on baking trays lined with parchment paper, ensuring there is space between them. Cover loosely with plastic wrap or a damp cloth. Let them proof in a warm place until doubled in size (this can take 1-2 hours). For assisted proofing, place 500 g water in the Thermomix bowl, heat 10 min / 37°C / Speed 1, then place the Varoma with the croissants on top of the Thermomix bowl, ensuring no direct contact with the water.
- Preheat your oven to 180°C. Gently brush the proofed croissants with the beaten egg mixture.
- Bake for 15-20 minutes, or until they are golden brown and puffed.
- While the croissants are baking, prepare the Port Wine Syrup: Place 200 g sugar, 400 g water, 2 cinnamon sticks, and 4 strips of orange peel (ensure no white pith) into the clean Thermomix bowl.
- Cook the syrup 2 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter.
- Remove the Thermomix bowl from the machine. Add 50 ml Port wine and stir gently with the spatula until well combined.
- Transfer the syrup to a clean, dry container and let it cool completely before use.
- Immediately after removing the baked croissants from the oven, brush them generously with the cooled Port wine syrup.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.