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Mini Croissants So Easy, You’ll Be Amazed

Mini Croissants So Easy, You’ll Be Amazed

Liora
There’s something undeniably special about homemade mini croissants—they’re flaky, buttery, and so much easier to make than you might think!
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 mini croissants
Calories 180 kcal

Ingredients
  

  • For the Dough:
  • 2 ½ cups 315g all-purpose flour – Provides the perfect structure for a light and airy texture.
  • 1 tbsp granulated sugar – Adds a subtle sweetness to enhance the flavor.
  • 1 tsp salt – Balances the richness of the butter.
  • 2 ¼ tsp 1 packet active dry yeast – Helps the dough rise, creating those beautiful crispy layers.
  • ¾ cup 180ml warm milk – Activates the yeast and keeps the dough soft.
  • 2 tbsp unsalted butter melted – Adds extra richness to the dough.
  • For the Butter Layer:
  • ½ cup 113g unsalted butter, cold – The key to that flaky, buttery pastry.
  • For the Egg Wash:
  • 1 egg yolk + 1 tbsp milk – Creates a golden glossy finish when baked.
  • Optional Fillings & Toppings:
  • Chocolate chips or Nutella – For delicious chocolate-filled croissants.
  • Jam or fruit preserves – A sweet fruity twist.
  • Shredded cheese – A savory option that pairs well with soups.
  • Honey or powdered sugar – A simple yet elegant topping.

Instructions
 

  • Step 1: Activate the Yeast
  • In a small bowl, combine the warm milk and sugar.
  • Sprinkle the active dry yeast over the mixture and stir gently.
  • Let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is working and ready to go!
  • Step 2: Prepare the Dough
  • In a large mixing bowl, whisk together the flour and salt.
  • Add the melted butter and the activated yeast mixture.
  • Mix until the dough just comes together.
  • Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it’s smooth and elastic.
  • Step 3: Let the Dough Rest
  • Shape the dough into a ball and place it in a lightly greased bowl.
  • Cover with a clean kitchen towel and let it rest in a warm place for 1 hour, or until it doubles in size.
  • Step 4: Laminate the Dough
  • While the dough is resting, take the cold butter and place it between two sheets of parchment paper.
  • Use a rolling pin to pound and roll the butter into a square about 1/2 inch thick.
  • Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
  • Place the butter square in the center of the dough. Fold the dough over the butter like an envelope, pinching the edges to seal.
  • Roll the dough out again into a rectangle and fold it into thirds. Repeat this process (rolling and folding) two more times, then chill the dough in the fridge for at least 30 minutes.
  • Step 5: Shape the Croissants
  • Once the dough is chilled, roll it out into a large rectangle again.
  • Cut the dough into triangles (about 6-8 pieces).
  • Starting from the wide edge, gently roll each triangle into a croissant shape.
  • Place the rolled croissants on a parchment-lined baking sheet, curving the ends slightly to form a crescent shape.
  • Step 6: Egg Wash & Rest
  • Preheat your oven to 375°F (190°C).
  • In a small bowl, whisk together the egg yolk and milk for the egg wash.
  • Brush the croissants with the egg wash to give them that beautiful golden color when baked.
  • Let the croissants rest for 15-20 minutes while the oven heats up.
  • Step 7: Bake to Perfection
  • Bake the croissants in the preheated oven for 15-20 minutes or until they are golden brown and flaky.
  • Once done, remove from the oven and let them cool slightly before serving.
Keyword mini croissants