Description
These mini butter croissants are light, flaky, and buttery, perfect for breakfast or a snack. Made from scratch with a rich yeast dough and layers of butter, they are baked to golden perfection.
Ingredients
- 1/4 cup warm water (about 110 degrees F)
- 1 (1/4 oz) packet active dry yeast
- 1/2 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
- 1 3/4 cups all-purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter, cold
- 1 egg (for egg wash)
Instructions
- In a small bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
- In a large mixing bowl, combine milk, sugar, salt, and melted butter. Stir in the yeast mixture.
- Add the flour and mix until a dough forms. Knead for 5 minutes, form into a rectangle, wrap in plastic, and chill for at least 30 minutes.
- Slice the cold butter into thin pieces and arrange them on a piece of parchment in a square shape. Cover with another sheet of parchment and roll into a 5-inch square. Refrigerate until firm.
- Roll the chilled dough into a 10-inch square. Place the butter square in the center, with the corners pointing toward the sides of the dough. Fold the corners of the dough over the butter to enclose it.
- Roll the dough into a 10×18-inch rectangle. Fold the dough into thirds (like a letter), wrap, and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling for 30 minutes between each.
- After the final chill, roll the dough to a 9×18-inch rectangle. Cut into 3-inch wide strips, then cut each strip into triangles.
- Roll each triangle from the wide end to the tip to form croissants. Place on a parchment-lined baking sheet and let rise for 1 to 2 hours.
- Preheat oven to 400°F. Beat the egg and brush over croissants.
- Bake for 10 to 12 minutes, until golden brown. Cool on a wire rack.
Notes
- Use cold butter to help maintain flaky layers.
- Be sure to chill the dough between folds to prevent the butter from melting.
- These can be frozen after shaping and before baking for future use.
- Serve with jam, butter, or use in savory applications like mini sandwiches.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 160
- Sugar: 2g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
