Description
Learn how to make homemade mini croissants with buttery layers and a crisp, flaky texture. Perfect for breakfast, brunch, or anytime snacks.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water (110°F/45°C)
- 1/2 cup unsalted butter (cold, for lamination)
- 1/4 cup whole milk
- 1 egg (for egg wash)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let it sit until frothy, about 10 minutes.
- Prepare the Dough: In a large bowl, mix flour, sugar, and salt. Add the yeast mixture and milk. Stir until a dough forms. Knead for 10 minutes until smooth.
- Chill the Dough: Shape the dough into a rectangle, wrap it, and chill for 1 hour.
- Laminate with Butter: Roll the dough into a large rectangle. Place flattened, cold butter on one half and fold the dough over it. Seal the edges.
- Create Layers: Roll the dough into a rectangle again, fold into thirds, and chill for 30 minutes. Repeat this process three times.
- Shape the Mini Croissants: Roll out the dough and cut into small triangles. Roll each triangle from the base to the tip to form the crescent shape.
- Proof the Croissants: Place on a baking sheet lined with parchment paper. Cover and let them rise for 1 to 2 hours, until puffy.
- Bake: Preheat the oven to 400°F (200°C). Brush the croissants with egg wash and bake for 12–15 minutes, or until golden brown.
Notes
- Use cold butter to ensure flaky layers.
- Don’t rush the resting periods. Proper chilling is key for a crisp, airy texture.
- Experiment with fillings like chocolate, almond paste, or ham and cheese.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: mini croissants, homemade croissants, flaky pastries, French pastries