No butter is needed to make soft and fragrant croissants: all you need are a few wholesome ingredients, a little patience for the double leavening, and a good, delicate extra virgin olive oil, like our Colli Borbonici®. Perfect for filling or enjoying plain, these croissants are ideal for a light and fragrant homemade breakfast.
✅ Ingredients (for about 10-12 croissants)
500 g of Manitoba flour
200 ml of warm milk
100 g of granulated sugar
50 g of Colli Borbonici® extra virgin olive oil
1 whole egg
4 g of dry brewer's yeast (or 12 g fresh)
Natural vanilla flavor
🔁 For filling: hazelnut cream, jam or honey
✨ To brush: egg yolk + a little milk
👩🍳 Procedure
Warm the milk (never boiling!) and dissolve the yeast in it.
💡 Tip: If you want to be on the safe side, use fresh yeast and stir well until dissolved.
Add the liquids (milk, oil, egg, vanilla), then gradually incorporate the flour and sugar.
You can knead by hand or in a mixer.
Work the dough until it is smooth and soft, then let it rise until doubled in size (about 2 hours).
Roll out the dough into a rectangle about 5 mm thick, divide it in half, and cut out triangles. Roll them up, starting from the base, to form croissants.
Place them on a baking tray lined with baking paper and let them rise again for 30 minutes.
Brush with milk and egg yolk for a golden, shiny surface (optional, but recommended!).
Bake in a fan oven at 180°C for 20 minutes (always preheat the oven!).
🌿 Advice
Replacing the butter with Colli Borbonici® delicate extra virgin olive oil not only makes these croissants lighter and more digestible, but also enriches them with natural flavors and a soft texture that lasts longer.
with natural flavors and a soft texture that lasts longer.
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