Steamed and Baked Croissants

Steamed and baked croissants are an unusual cooking method that incorporates two techniques: an initial steaming, which makes the dough soft and moist, followed by baking in the oven, which gives it an outer browning and a more defined flavor. This technique is not a tradition in Italy, but we can certainly adapt it and create an Italian version of the dish.

Let’s start with the recipe for croissants (or brioche if you prefer a more common term in Italy) that are first steamed and then finished in the oven.

Ingredients

• 500 g of strong flour (for example, Manitoba)
• 150 g of sugar
• 150 g of soft butter
• 2 large eggs
• 150 ml of warm milk
• 1 sachet of dry brewer’s yeast (or 15 g of fresh brewer’s yeast)
• 1 pinch of salt
• Flavoring of choice (grated lemon zest, vanilla, etc.)
• Powdered sugar (optional, for decoration)
• Beaten egg (to brush)

Preparation

1. In a large bowl, mix the brewer’s yeast with the warm milk and a teaspoon of sugar taken from the total. Let it rest for a few minutes so that the yeast activates.
2. Add the sifted flour, the remaining sugar, eggs, chosen flavoring, and a pinch of salt. Start kneading until a homogeneous mixture is obtained.
3. Add the soft butter in pieces and work the dough until the butter is completely incorporated and the dough is elastic and smooth.
4. Cover the dough with a cloth and let it rise in a warm place for about 2 hours or until it doubles in volume.
5. After rising, turn the dough out onto a floured surface and divide it into portions of about 50g each. Form croissants or balls and let rest for another 15 minutes.
6. Bring the water to a boil in a large pot and steam the croissants for about 10 minutes (you can use a steaming basket or a steamer).
7. Preheat the oven to 180 °C.
8. After steaming, place the croissants on a baking sheet lined with parchment paper, brush them with the beaten egg, and bake for about 15-20 minutes or until golden brown.
9. Remove from the oven and let them cool on a rack. You can dust them with powdered sugar before serving, if you wish.

Curiosity

The technique of cooking first by steaming and then baking is rare in pastry and bread making, but can result in an especially soft texture and light crust. This recipe might recall the baking techniques of Asian cuisines where “baozi”, for example, are first steamed and then sometimes finished in a pan or oven for a crispy crust.

Steaming requires careful attention to ensure that the humidity does not prevent the formation of a crust in the oven. If you wanted to give a more Italian touch to your croissants, you could add to the dough some raisins soaked in rum or candied orange peels.