@@watchparty7923 that's not what he asked you for, besides this croissant version is natural, fast and easy to make, also it can be used for chocolate croissant and you czn put many other sweet stuff inside trust me, croissant au beurre is much different than this, maybe he will do a video for us for free next time because he is so nice
actually with no eggs and butter, theres a way to make a lamination like the chinese puff pastry. the trick is simply applied oil to laminate between thin dough, then rolled till make sheet. it took time but its kinda working, ofc the taste is way better using butter
Nice, definitely not a traditional croissant seeing no butter and lamination, but a quick and easy brioche! Gonna have to try this recipe when I get the time! Thanks Vito!
That mixer rocks! I wish I had the space and money for one. That dough is so stretchy, it's amazing! While you could do that by hand, it would take all day between refrigerating the dough and taking kneading breaks.
My friend congrats on the one million been following you for years love the 🍕 but I have a request I seen you make all kinds of 🍕 but never seen you make a grilled pizza 🍕 like Alfons restaurants would like to see what you can do thanks keep up the good work
Vito, I have huge respect for you and your pizzas skills. You taught me and probably thousands of people how to make perfect Neapolitan pizzas. But these are not croissants. By far! Principle of the croissants is layered dough with butter. Without layered dough with butter, there is no croissants. Pure and simple. Please do not disrespect croissants making as much as you would hate someone else disrespecting the way to make a good Neapolitan pizza.
i agree with you, but this is a brioche croissant and is made in purpose like this because everyone can make it and super easy and fast, this was the main reason why no butter
No Butter???? Butter is essential for delicious Croissants! But ... your recepit is good for a type between a soft bread and a cake!! Thank for sharing your idea!🌹🌹🌹 .
I consistently embraced your recipes, yielding flawless results every time. Your guidance has been instrumental in broadening my culinary skills. Thanks to you, I now view pizza through a different lens and have gained the confidence to craft exceptional pizzas for my loved ones. Much respect, and heartfelt gratitude for your instructional videos. 🙏 14:52
nice change Vito. I am already planning to make sweet version with nutella filling, peach jam filling and walnut filling. Or salty version with ham and cheese or prosciutto.
@@aspjake123 Not really, he knows how to make a dough all he needs then is to put butter in the middle layer and laminate it over and over by rolling and folding
Bravisimo Vito! How about you make these as well: paczki donuts and Kolaches. Paczki uses an extra amount of enriching ingredients, yeast, grain alcohol, and high-gluten flour. Together, these create a richer-than-brioche dough, but far chewier with little to no crumbs.
Great video. The croissants look great. I like the way you’ve improved the quality of your videos in the new studio, particularly the way the recipe is displayed on the left side and you mix the dough.
The real croissant recipe is similar like puff pastry dough (pâte feuilletée) and uses layers (tiny pockets) of butter and -iced water. You have to work real fast and your workbench needs to be cooled too.
Vito, I love everything you do and I have learned so much about pizza. However please, we must not call this thing "croissant". At best, croissant-shaped bread dough but, sincerely, you have to respect this art. Seeing icing sugar poured over the “croissants” at the end killed me!
It kills me too, I love croissants, the real French butter croissants, and we italians don't make them the same. He made a cornetto (little horn) and is more like a sweet brioche, completely different, but still delicious. Especially if filled with Nutella or pistacchio cream
I'm Italian but grew up in Germany. However, my parents called this entirely different product just "brioche", but I believe in Italy they are more often called "cornetti" (singular "cornetto"). But whatever you wanna call them, they are very delicious in their own way, and I would always prefer them over the poorly made French style Croissants you often get here in Germany. 🤣
It is definitely in the shape of a croissant. I wonder if calling it a croissant and accepting it as one misses the point of a croissant as it lacks a lot of the traditional characteristics of croissant. Last thought... that doesn't mean this wouldn't taste good.
Hi Vito, nice videos on pizzas and now the Croissants. One questions regarding the liquid measurements, is it 120gr. Milk or 120 ml?. Thanks, and I subscribe to your channel.
Though not a true croissant as you and others have mentioned, I'm wondering if a healthy spread of butter on the triangle before you roll it up might get it "half way there".
Ciao Maestro Vito, sono Alessandro dalla capitale della Puglia seguo ogni tuo video e sono tuo discepolo. Ti chiedo i tempi di maturazione di questo impasto, quante ore lievita prima di infornarlo alle 07.30 della mattina e sfornare cornetti caldi a colazione? Forza Bari!
G'day Vito like your show, especially when you give the secret of a Pizzaiolo trade on TH-cam. And I am from Australia Melbourne. Where can I find out about your dough mixer
For French people a brioche without butter and eggs is the italian equivalent of putting ananas on pizza or cream in carbonara. That's ok. Nobody died. YET... :D Keep going though, enjoyed the video.
One item missing in the comments is Vito's use of Yogart has hydration and fat. I am fascinating by Yogart in Bread making. I have seen some recipes that have more Yogart than flour. On the other hand, I would have expected butter instead of "oil". One, to give a buttery Croissant flavor; two, it is not brioche without butter. I wasn't going to mention this but since Vito did) vegetable oils (fat) are not healthier than butter fat. If fact seed oils are inflammatory and Butter fat is not. If Butter fat is bad, so is the yogurt fat (both dairy). Even if I'm wrong, you already have sugar, powder sugar and flour, why stop now at the buttery goodness!
Li facevo anch'io ma senza olio, però niente batte quelli pieni di grandi bolle, son più leggeri da digerire e non rimangono troppo pastosi (qui si dice "ghiozzi").
Re those claiming it's not a croissant... they are right... and I guess if a random person would order a croissant and got this they might disappointed, or at least surprised, but given a choice I would probably choose this type of a "brioche croissant" over a regular/real croissant.
It would have been better if you respected croissants as you are expecting respect for pizza. Of course, you can make something other than pizza but don't call this croissant.
Rate 1 to 10 how was easy this recipe of “brioche croissant”
10 ❤
God bless our Vito ❤️
like always you make the recepies look super easy, thats why I enjoy watching your videos :)
10 ⭐️
@@watchparty7923 that's not what he asked you for, besides this croissant version is natural, fast and easy to make, also it can be used for chocolate croissant and you czn put many other sweet stuff inside trust me, croissant au beurre is much different than this, maybe he will do a video for us for free next time because he is so nice
actually with no eggs and butter, theres a way to make a lamination like the chinese puff pastry. the trick is simply applied oil to laminate between thin dough, then rolled till make sheet. it took time but its kinda working, ofc the taste is way better using butter
Nice, definitely not a traditional croissant seeing no butter and lamination, but a quick and easy brioche! Gonna have to try this recipe when I get the time! Thanks Vito!
Hope you enjoy
Great you’re mixing things up a little. These look a healthier than the all butter ones; can’t wait to try 😋
Nice! When can we expect an easy and delicious recipe for Panettone?
I like your new direction you're taking the channel. Pizza makers and bread go hand in hand.
Nice! I enjoy finding new ways to use my pizza oven besides pizza, I will be trying this soon.
That mixer rocks! I wish I had the space and money for one. That dough is so stretchy, it's amazing! While you could do that by hand, it would take all day between refrigerating the dough and taking kneading breaks.
start baking at home ull save money...and thos 900 will be a good investment ;)
Thanks for the tip!
My friend congrats on the one million been following you for years love the 🍕 but I have a request I seen you make all kinds of 🍕 but never seen you make a grilled pizza 🍕 like Alfons restaurants would like to see what you can do thanks keep up the good work
You're right they are brioche croissants. Brilliant idea with no butter. Definatly going to try these.
Nice looking dinner roll in the shape of a croissant, and happy to see the different content.
Vito, I have huge respect for you and your pizzas skills. You taught me and probably thousands of people how to make perfect Neapolitan pizzas. But these are not croissants. By far! Principle of the croissants is layered dough with butter. Without layered dough with butter, there is no croissants. Pure and simple. Please do not disrespect croissants making as much as you would hate someone else disrespecting the way to make a good Neapolitan pizza.
i agree with you, but this is a brioche croissant and is made in purpose like this because everyone can make it and super easy and fast, this was the main reason why no butter
this is not a croissant. this is a sweet roll.
No Butter????
Butter is essential for delicious Croissants!
But ... your recepit is good for a type between a soft bread and a cake!!
Thank for sharing your idea!🌹🌹🌹
.
agree but to make it easy i belive this is the way
I consistently embraced your recipes, yielding flawless results every time. Your guidance has been instrumental in broadening my culinary skills. Thanks to you, I now view pizza through a different lens and have gained the confidence to craft exceptional pizzas for my loved ones. Much respect, and heartfelt gratitude for your instructional videos. 🙏 14:52
I'm so glad!
Croissants may not be for me but I'm liking the videos branching out.
Not traditional... but true to the channel, Easy and Fast!!. Bravo Maestro!! 👏🏽👏🏽👏🏽
I’m so happy-whoever it was who tried-didn’t destroy Vito’s channel. The new content is delizioso. Chef’s kiss!
Can I rest the pieces over night in the fridge (instead of the last 1h resting time) and bake them in the morning?
I am happy to see a recipe for something other than Margarita Pizza. I hope you will do more, different recipies.
nice change Vito. I am already planning to make sweet version with nutella filling, peach jam filling and walnut filling. Or salty version with ham and cheese or prosciutto.
Love the new format with the ingredients on the left side. Awesome job.
That looks good! I may make it bun shape and put some pulled bbq chicken and cheddar cheese on it
Love this recipe! TY for Vegan option. Can't wait to make these! Next a vegan Panettone? ;) TY Vito😘
Sorry bro, but that is bread not croissant. You forgot the butter layer.
He did say it wouldn't have butter or eggs. Is it pastry or not (olive oil is a fat),? But then I wonder isn't croissant technically bread?
Croissant is kind of a bread
It's not the same. I'm sure it's a tasty roll
Read what it says on the board.. brioche croissant.
My friend I did not forget is made in purpose like that this are brioche 🥐 croissants
Now you have done the easy version I would love to see your take on the proper butter croissant. Would be very interesting IMO.
That would require serious bakers skills.
@@aspjake123 Not really, he knows how to make a dough all he needs then is to put butter in the middle layer and laminate it over and over by rolling and folding
@@aspjake123not really, I’m not a baker and know how to make croissants with YT. Like I was not a pizzaiolo and know how to make a pizza with Vito 😊
This is amazing!! Can't wait to try!!!
Bravisimo Vito! How about you make these as well: paczki donuts and Kolaches. Paczki uses an extra amount of enriching ingredients, yeast, grain alcohol, and high-gluten flour. Together, these create a richer-than-brioche dough, but far chewier with little to no crumbs.
So glad that you did this!!!!
Great video. The croissants look great. I like the way you’ve improved the quality of your videos in the new studio, particularly the way the recipe is displayed on the left side and you mix the dough.
Looks great??? Are you blind? 🤔
Of course I hit on the like button ❤If I come to italy one day I wanna spend one day with you my dear master chef 👨🍳
PLS do a traditional cornetto with a chocolate or vanilla filling
ok i will
Great job with the video, Vito! Keep them coming!!
Good afternoon Mastro from sunny Florida. Love that you’re making other recipes as well. Would love to see you make Sfogliatella.
The real croissant recipe is similar like puff pastry dough (pâte feuilletée) and uses layers (tiny pockets) of butter and -iced water.
You have to work real fast and your workbench needs to be cooled too.
That look so good, yes I will take a dozen. We try try once I bread down the recipe to make a smaller batch.
Looks great I can’t wait to try!
Not sure if that would be what I want when I think “Croissant” but I will try it. I mean it looks delicious after all.
Looks like but sorry called something else ! In the end it looks great for a great filling ! ❤
Excellent demonstration learning video . Pl share your spiral dough mixer machine in details .. plz plz plz
Interesting Vito for an easy brioche. Next Please show a full butter croissant. Thanks in advance! Best to you and yours
you are WANTED in France from now😂😂😂
Love it. I've never tried to make croissants before...but I will now!
These are not croissants. Look up on YT some real recipes.
Vito, I love everything you do and I have learned so much about pizza. However please, we must not call this thing "croissant". At best, croissant-shaped bread dough but, sincerely, you have to respect this art. Seeing icing sugar poured over the “croissants” at the end killed me!
It kills me too, I love croissants, the real French butter croissants, and we italians don't make them the same.
He made a cornetto (little horn) and is more like a sweet brioche, completely different, but still delicious. Especially if filled with Nutella or pistacchio cream
I agree with you. It's not bad for sure but it's something else.@@claudiopastore
Agree. By definition, not croissants and not brioche. Butter is essential in both. At best, these are a type of crescent dinner rolls.
I'm Italian but grew up in Germany. However, my parents called this entirely different product just "brioche", but I believe in Italy they are more often called "cornetti" (singular "cornetto").
But whatever you wanna call them, they are very delicious in their own way, and I would always prefer them over the poorly made French style Croissants you often get here in Germany. 🤣
I really hope that every future video doesn't require a $1,000 mixer
Wooow something out of canotto pizza😊.,it's looks good Vito . Keep it up... good luck 👍❤
Great video, thanks Vito! Can hardly wait what you come up with next.
I would love to see how to make a nice Panettone
Can you use olive oil or coconut oil? Vegetable oil is no-no.
Thanks, looks very good. Will try
It is definitely in the shape of a croissant. I wonder if calling it a croissant and accepting it as one misses the point of a croissant as it lacks a lot of the traditional characteristics of croissant. Last thought... that doesn't mean this wouldn't taste good.
No butter no 🥐 !!!
😰😰😰
get back in your box
100% true 😂
It’s an American croissant
A masterpiece 🤤
nice cake-
Great recipe Vito! I'm definitely going to have to try this one!
👍
Hope you enjoy
How about croissant with pizza sauce and cheese topping????? Bit like my favourite of croissant with Brie and ham…..
It's fantastic!!! No butter!!! Thank you so much!!! 🥰
No butter is a shame. If you think vegetable oils are a healthy substitute, they're not.
Loved the addition to you channel other than pizza dough great video.
Hi Vito, nice videos on pizzas and now the Croissants.
One questions regarding the liquid measurements, is it 120gr. Milk or 120 ml?.
Thanks, and I subscribe to your channel.
would love your recipes in written form to take them into the kitchen with me. Keep it up :)
Can i use yr receipe doufe for cinnamon roll without butter in the doufe , ??? only i will use it in the surface doufe only ????
Thank you very much.
Great video. Finally something different than pizza 😍
@vitoiacopelli
can you make this one with biga?
if yes what ratio would you make the biga?
Thank you, Vito! I watched it til the end 😊
Hi Vito can you please make us the butter layer croissant version please please please
Though not a true croissant as you and others have mentioned, I'm wondering if a healthy spread of butter on the triangle before you roll it up might get it "half way there".
Agreed, and butter in the recipe as brioche call for butter.
Different ; Poncik we call in Turkey . if you add apple marmalade inside. But more delicious than Croissant for me .
You could easily adapt this recipe and do a cinnamon swirl or chelsea bun.
Do you have to use sugar on top? Could it be stuffed with cheese and pepperoni?
It will be complete when Vito picks up the mixer tosses it behind him into the the kitchen sink! SLAPCHOP
Thanks for providing a vegan extra option!
If we don't have '0' Flour, can we substitute something else?
Wunderbar 🤩🤩🤩
Bravo Vito 😊 No eggs .. Thanks from Vegetarians
Can this Mixer make dough for noodle? I like to make noodle
Hey vito do you think i could try the same recipe with Typo 45 flour?
Ciao Maestro Vito, sono Alessandro dalla capitale della Puglia seguo ogni tuo video e sono tuo discepolo.
Ti chiedo i tempi di maturazione di questo impasto, quante ore lievita prima di infornarlo alle 07.30 della mattina e sfornare cornetti caldi a colazione?
Forza Bari!
The French will kill you for calling it a croissant :D BTW it is called "rogal" in Poland. Watched till the end Vito - fight the algorithm!
hahhahaha
G'day Vito like your show, especially when you give the secret of a Pizzaiolo trade on TH-cam. And I am from Australia Melbourne. Where can I find out about your dough mixer
How much of lievito madre instead of classic yeast?
You should cook authentic local italian bread or pompei bread that would be better instead of vegan version....😊
LOL- Vegan's need to be eating so much non-animal protein they can't waste calories on croissants!
For French people a brioche without butter and eggs is the italian equivalent of putting ananas on pizza or cream in carbonara. That's ok. Nobody died. YET... :D
Keep going though, enjoyed the video.
Wanna try this recipe but but but I haven't got a stand mixer 😢and it's too expensive in Turkey
Panettone next please
I'm glad you said it's a brioche in the end because it's definitely not a croissant
One item missing in the comments is Vito's use of Yogart has hydration and fat. I am fascinating by Yogart in Bread making. I have seen some recipes that have more Yogart than flour. On the other hand, I would have expected butter instead of "oil". One, to give a buttery Croissant flavor; two, it is not brioche without butter. I wasn't going to mention this but since Vito did) vegetable oils (fat) are not healthier than butter fat. If fact seed oils are inflammatory and Butter fat is not. If Butter fat is bad, so is the yogurt fat (both dairy). Even if I'm wrong, you already have sugar, powder sugar and flour, why stop now at the buttery goodness!
Li facevo anch'io ma senza olio, però niente batte quelli pieni di grandi bolle, son più leggeri da digerire e non rimangono troppo pastosi (qui si dice "ghiozzi").
Def not French croissants. Love that you are expending to other area's though, but I would call these Vito's bread rolls or something.
Could you please make genuine brioche ?
Muy buena vito, eso quedo como un pan casero dulce hahahahahhahah
make a pannetone!
Re those claiming it's not a croissant... they are right... and I guess if a random person would order a croissant and got this they might disappointed, or at least surprised, but given a choice I would probably choose this type of a "brioche croissant" over a regular/real croissant.
Love it! 🙂
Where do you buy the long baking pans
It would have been better if you respected croissants as you are expecting respect for pizza. Of course, you can make something other than pizza but don't call this croissant.
What are the chances we can get a fantastic cinnamon roll recipe for Christmas? :)
coming next
[Cries in french]
from the picture I thought this was going to be sfogliatelle 😋
That is why you watch French people make Croissant and not Italian ones ;-) There is no shortcut to a good Croissant.
Just call them Vito Rolls and avoid the croissant talk.