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!
Equipment
- 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.