Why You’ll Love This Recipe

You only need 7 main ingredients, and yet the flavor is outstanding.
They freeze and reheat well, so you can enjoy freshly baked croissants on demand.
The method is impressive and satisfying—folding the dough builds beautiful layers.
They make a stunning addition to any brunch or special gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

instant yeast
water
cake flour
sugar
kosher salt
whole milk
unsalted butter (preferably European‑style)
egg
water

Directions

In a small bowl, gently stir together the water and yeast; let rest for about 5 minutes.
In the bowl of a stand mixer, combine the flour, sugar, and salt. Attach a dough hook, then add the milk plus the yeast mixture. Mix on medium-low until the ingredients form a dough ball.
Transfer to a lightly floured surface and knead about 5 minutes, until the dough is smooth and slightly firm.
Place the dough into a greased bowl, cover with plastic wrap, and allow to rise for 1 hour at room temperature. Then refrigerate it for another 30 minutes.
Lightly flour your work surface. Roll the dough into a rectangle about 9 × 15 inches (23 × 38 cm). Let it rest 5 minutes.
Meanwhile, form the butter into a flat rectangle about 5 × 7 inches (8 × 12 cm). If your butter is in sticks, slice and press between parchment to shape, chilling as needed if it softens too much.
With the short side of the dough facing you, place the butter rectangle on the lower third. Fold the top third of dough down over the butter, then fold the bottom third up over that (like a letter fold). Seal the edges. Roll this layered piece lengthwise into about 10 × 14 inches (25 × 35 cm). Fold into thirds again.
Loosely cover with plastic wrap and chill uncovered in the refrigerator for 10 minutes.
Repeat the roll‑and‑fold process two more times, chilling 10 minutes between folds. After the third fold, dust the dough with flour, wrap it in plastic, then place inside a resealable bag and chill for 24 hours.
After refrigeration, unwrap and divide the dough into two halves. Keep one half chilled. Roll out the other half into about 12 × 15 inches (30 × 38 cm). Trim edges for straightness.
Cut the dough in half lengthwise, then each half into two strips (so you have four strips). On each strip, cut triangles about 3 inches from tip to base and 5 inches across at the base.
Roll each triangle into a crescent, starting from the base and rolling toward the tip. Place each croissant with the point under it, on prepared baking sheets lined with silicone mats.
Beat the egg with 1 tablespoon water, and gently brush each croissant’s surface. Let the croissants rise uncovered, for about 2 hours.
Preheat your oven to 400 °F (220 °C) about 20 minutes before baking. Bake each sheet for 10–15 minutes until golden all over. Cool on wire racks.

Servings and timing

Yield: about 60 mini croissants
Prep Time (active): ~1 hour
Additional/resting time: ~1 day
Bake Time: 10 minutes
Total Time: ~1 day, 1 hour, 10 minutes

Variations

Add a little almond paste or chocolate into the base before rolling for chocolate or almond croissants.
Brush with melted honey or sprinkle coarse sugar on top before baking for a sweet glaze.
Use whole wheat pastry flour (in part) for a nuttier flavor; but ensure butter and rolling technique are well controlled.
Shape into mini pain au chocolat by inserting small chocolate batons.

Storage/Reheating

Store cooled croissants in an airtight container at room temperature for up to 2 days.
For longer storage, freeze fully baked croissants in a freezer‑safe bag for up to 1 month.
To reheat: thaw (if frozen), then warm in a 325 °F (160 °C) oven for 5–8 minutes to refresh the crisp layers.

FAQs

What makes croissants “flaky”?

Flakiness comes from the layers of dough separated by butter. As the butter melts in the oven, steam lifts the layers apart, creating the delicate, crisp texture.

Why refrigerate the dough so long?

Chilling keeps the butter from melting into the dough prematurely and allows gluten relaxation, which aids in rolling and forming clean layers.

Can I use active dry yeast instead of instant yeast?

Yes—just proof it in warm water (around 105–110 °F / 40–43 °C) and allow a bit more time for rising.

What if my butter is too soft when folding?

Pop it back in the refrigerator or freezer briefly until firm but pliable. Warm butter will smear and ruin the layering.

How important is the folding technique?

Very important. Incorrect folding results in fewer layers and denser texture. Always align edges and rest the dough in between folds.

Can I make these without a stand mixer?

Yes—knead by hand. It will take more effort, but the process is the same.

Why did my croissants turn out greasy or collapsed?

Possible causes include butter melting early (rolled too warm) or overproofing. Keep everything chilled and don’t let them rise too long before baking.

Can I make regular‑sized croissants instead of mini?

Yes—use larger triangles and adjust baking time to 15–20 minutes, watching for golden brown color.

How do I tell when croissants are fully baked?

They should be deep golden brown on all sides, crisp on the bottom, and hollow‑sounding when tapped.

Can I freeze the dough instead of baked croissants?

Yes—after shaping, you can freeze unbaked croissants. When ready to bake, thaw overnight in the refrigerator and then allow to rise before baking.

Conclusion

Though these mini butter croissants take patience and effort, the result is richly buttery, flaky pastries that rival bakery quality. With good technique, chilling discipline, and care in layering, you’ll be rewarded with dozens of delicate croissants perfect for breakfast spreads or special occasions.