I am a huge fan of a big breakfast on the weekends but during the week all I want is something small to accompany my coffee. These croissants are the ticket. Light 'n buttery these bundles of flaky dough are perfect for breakfast on the go. You could even make a batch for a fabulous hostess gift or get well present. 

Unlike most bread recipes this requires just a couple minutes of kneading and barely any rising so you could have your very own batch of homemade croissants in no time at all!

Brioche Croissants

• 1 cup whole milk
• 1/4 cup sugar
• 4 eggs at room temperature
• 3 1/2-3 3/4 cups bread flour
• 1 TBSP yeast
• 1 1/2 tsp salt
• 1 1/2 cups soft butter
• powdered sugar

Pour milk into a saucepan and heat till lukewarm. In a large bowl add sugar and warm milk. Add 1 cup of flour, mix till smooth. Add lightly beaten eggs and mix completely. Add in instant yeast and another cup of flour. Continue to mix. Add in salt and a half a cup of flour. Mix till the dough comes together.

Add a little flour on a flat surface and pour out the dough. Knead dough for 3 minutes adding just a little bit of flour at a time. (You can do this in a stand mixer, which is what I did) You want the dough to be on the sticky side. The dough will stick to your hands a little. Just add a little flour to your hands and continue to knead. The dough will became a little easier to handle as you knead. Place dough back into bowl. Add a 1/4 of the soft butter to the dough and mix together by hand. Once the butter is completely incorporated add another 1/4 of butter, continue till all the butter is mixed in. Cover bowl with plastic wrap and place into fridge for 4 hours or overnight.

After resting time sprinkle a little flour on a flat surface and place dough on top. Cut dough in half and set one piece aside. Roll out dough (make sure you flour your rolling pin!) into a 15 inch diameter circle. Using a pizza cutter, cut dough into eight pieces. Start from the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed.

Place onto a parchment lined cookie sheet. Repeat with other half of dough. Cover with plastic wrap for 45 minutes. Bake in a preheated 350F oven for 15-17 minutes. Allow to cool on a wire rack. Then sift a little powdered sugar on top.

Makes about 16 croissants

Enjoy!