Though in a bite-sized, buttery, flaky wrapper, these homemade Mini Croissants have everything you love about traditional croissants! Breakfast, brunch, or a great snack would be ideal for these little croissants with their delicate layers, golden-brown crust, and soft, melt in your mouth softness. Trust me; after you taste these freshly made from the oven, you won’t want store-bought ever!
Table of Contents
Why You Will Love This Recipe
- Each layer of flaky and buttery goodness is soft on the inside but crunchy on the outside.
- Perfectly mini-sized and great for breakfast or as a grab-and-go treat.
- Fun to Make: Easier than you believe, a satisfying baking experience!
- Present either simply with butter or loaded with chocolate or jam; versatile and customizable.
🔗 Want a step-by-step recipe? Check out this Mini Croissants Recipe to get started!
Ingredients
For these golden, flaky little croissants, you will need:
- The foundation of a delightfully light and fluffy dough is all-purpose flour.
- Granulated sugar stimulates the yeast and adds a bit of sweetener.
- Salt brings taste to balance the dough.
- Active dry yeast gives the croissants a light texture and helps them to rise and develop.
- Warm (110°F/45°C) milk activates the yeast and maintains soft dough.
- Making flaky layers depends mostly on cold, thinly cut butter, unsalted.
- Use egg yolk in the egg wash for a beautiful, golden-brown crust.
- Milk for the egg wash along with the egg yolk.
👉 The complete ingredient list with measurements is in the recipe card below!
Homemade Mini Croissant-Making Techniques
First Step: Start the Yeast
- Combine warm milk, sugar, and yeast in a small basin. Let sit till frothy, five to ten minutes.
Second Step: Ready the Dough
- Mix flour and salt in a big bowl; then, toss in the yeast mixture. Cover, knead into dough, then refrigerate for thirty minutes.
Third Step: Building the Flaky Layers
- Roll the dough into a rectangle, then equally cover it with thin, chilled butter slices. Fold the dough in half, then roll it out once more. Three passes through this method will produce delicate, flaky layers.
Fourth Step: Cool the Dough
- Plastic wrap the dough, then refrigerate for at least one hour or overnight.
Step Five: Shape the Croissants
- Roll the dough into a thin rectangle, then cut into little triangles. Form the mini croissants by rolling every triangle from the wide end to the tip.
Step Six: Let the Croissants Rise
- Arrange the croissants on a parchment-lined baking pan and let them rise between 30 and 45 minutes.
Step Seven: Egg Wash and Bake
- Turn the oven’s temperature to 375°F (190°C). Whisk egg yolk and milk, then brush the croissant tops. Bake until beautifully flaky and golden brown, 15 to 18 minutes.
Step Eight: Present and Savour!
- Let the croissants cool somewhat before serving warm with butter, jam, or honey. Welcome!
🔗 Want a unique twist? Try making Pistachio Croissants for a delicious nutty variation!
Pro Advice on Creating the Recipe
- Keep the butter cold; flaky layers depend on it, and not too much butter softening.
- Resting the dough helps build layers and improves texture, so avoid skipping the chilling time.
- Evenly rolling the dough guarantees constant flakiness and baking consistency.
- Use egg wash lightly; too much may weigh down the dough and impair rising.
How Should One Present?
- With Butter & Jam, a classic, basic, and great combo.
- Drizzle with honey; a bit of sweetener will propel them forward.
- Spread chocolate chips or Nutella inside before rolling.
- With a cup of tea or coffee, a match fit for a cosy morning delight.
Make Ahead and Organization for Storage
Maintaining Leftovers
- Store cooled croissants at room temperature in an airtight container for up to two days or refrigerate for up to five days.
Freeze
- Once solid, freeze unbaked croissants on a baking sheet; then, transfer them to a zip-top bag and freeze for up to two months. Bake straight from frozen, adding a few extra minutes to the baking time.
Recooking
- Reheat baked croissants in a 350°F oven for five minutes or in a warm skillet for one to two minutes to crisp them once more.
Frequent Questions
- Can I use the dough I bought from a store?
True! If pressed for time, you might cut short with store-bought puff pastry. - I should chill the dough. Why?
Chilling helps the butter firm up, producing those lovely, flaky layers. - Are these croissants open for filling additions?
Definitely! For a savoury variation, try chocolate, almond paste, or even gammon and cheese. - What makes super flaky croissants so special?
Rolling and folding the dough many times guarantees optimum flakiness.
Conclusion
Though a little labour of love, these homemade Mini Croissants are well worth it! Perfectly flaky, golden, buttery, and a delicious homemade delicacy that everyone will like. You won’t regret it—eat them warm and fresh out of the oven!
🥐✨
Happy baking, and enjoy!
Homemade Mini Croissants
Golden, buttery mini croissants with flaky layers, perfect for breakfast or a delightful snack. Enjoy them warm with butter, jam, or honey!
Share with WhatsApp
Share on FacebookEquipment
- Mixing Bowl
- Rolling Pin
- Baking sheet
- Parchment Paper
- Plastic Wrap
- Pastry Brush
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast 1 packet
- 3/4 cup warm milk 110°F/45°C
- 1 cup unsalted butter cold, sliced thinly
Egg Wash
- 1 egg yolk
- 1 tbsp milk
Instructions
- In a small bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, mix flour and salt. Add the yeast mixture and knead into a dough. Cover and refrigerate for 30 minutes.
- Roll out the dough into a rectangle and place thin slices of cold butter evenly over it. Fold the dough into thirds, then roll it out again. Repeat this process 3 times to create flaky layers.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Roll the dough into a thin rectangle and cut into small triangles. Roll each triangle from the wide end to the tip to form mini croissants.
- Place the croissants on a baking sheet lined with parchment paper and let them rise for 30-45 minutes.
- Preheat the oven to 375°F (190°C).
- Whisk together egg yolk and milk, then brush the tops of the croissants.
- Bake for 15-18 minutes, or until golden brown and flaky.
- Let cool slightly before serving warm with butter, jam, or honey!
Notes
For an extra touch, sprinkle the croissants with sesame seeds or a light dusting of sugar before baking.