Step-by-Step Instructions

1. 1.Prepare the Pre-ferment

   In a bowl, combine 100 ml of warm water, 1 tablespoon of sugar, and 25 g of fresh Levital yeast. Crumble the yeast into the water and sugar. Whisk until well combined. Let the mixture rest for 10 minutes until it becomes foamy, indicating the yeast is active.

2. 2.Mix Liquid Ingredients

   In a separate large bowl, add 100 ml of warm milk, 1 egg, 1 egg yolk, and 20 g of honey. Mix these ingredients thoroughly. Then, add the foamy pre-ferment mixture and integrate it well.

3. 3.Combine Dry Ingredients and Knead

   To the liquid mixture, add 125 g of sugar, 1 teaspoon of vanilla sugar (or essence), the zest of half a lemon and half an orange, 550 g of wheat flour, and 5 g of salt. Mix until a homogeneous dough forms. Then, add 150 g of soft butter in 2-3 batches, integrating each batch completely into the dough. Transfer the dough to a lightly floured surface and knead for about 7-10 minutes until it becomes smooth, elastic, and shiny.

4. 4.First Rise

   Form the kneaded dough into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour, or until it has doubled in size.

5. 5.Degas and Roll Out Dough

   After the first rise, gently remove the dough from the bowl and degas it by pressing out the air. Roll out the dough on a lightly floured surface into a rectangular shape, approximately 50 cm by 30 cm.

6. 6.Cut and Shape Croissants

   Trim the edges of the rolled-out dough to create clean lines. Divide the rectangle into 6 long strips. From these strips, cut triangles. Take each triangle and roll it from the wider base towards the tip to form the croissant shape. This should yield about 12 croissants.

7. 7.Second Rise

   Place the shaped croissants on a baking sheet lined with parchment paper, ensuring there is space between them. Cover the baking sheet loosely with plastic wrap and let the croissants rise for another 40 minutes in a warm place.

8. 8.Egg Wash and Bake

   Preheat your oven to 180°C (350°F) with top and bottom heat. Once the croissants have risen, brush them with a beaten egg for a golden finish. Bake for 15 minutes, or until they are beautifully golden brown.

9. 9.Garnish and Serve

   Once baked, remove the croissants from the oven and let them cool slightly. Once tempered, dust them with powdered sugar before serving. Enjoy your homemade brioche croissants!