Name: Mini Butter Croissants
Prep time: 2 h 30 min
Cook time: 12 min
Total time: 2 h 42 min
Cuisine: French
Ingredients: 1 1/4 tsp active dry yeast; 1/4 cup warm water (110°F); 2 tbsp granulated sugar; 1/2 cup warm milk (110°F); 1 tsp salt; 1 tbsp unsalted butter, melted; 1 3/4 cups all-purpose flour (plus extra for rolling); 3/4 cup (1 1/2 sticks) cold unsalted butter, for laminating; 1 egg (for egg wash); 1 tbsp water (for egg wash)

These mini butter croissants are everything I want in a bite-sized French pastry: golden, flaky layers, rich buttery flavor, and a delicate crisp that gives way to soft, airy centers. They’re a perfect homemade indulgence for breakfast spreads, brunch tables, or simply a cozy snack with coffee.

Ingredients

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

1 1/4 tsp active dry yeast

1/4 cup warm water (110°F)

2 tbsp granulated sugar

1/2 cup warm milk (110°F)

1 tsp salt

1 tbsp unsalted butter, melted

1 3/4 cups all-purpose flour (plus extra for rolling)

3/4 cup (1 1/2 sticks) cold unsalted butter, for laminating

1 egg (for egg wash)

1 tbsp water (for egg wash)

Directions

I start by dissolving the yeast in warm water with a pinch of sugar and let it sit until foamy, about 5 minutes.

In a mixing bowl, I combine the yeast mixture with warm milk, the remaining sugar, salt, melted butter, and flour. I stir until a rough dough forms.

After kneading the dough on a floured surface for about 5 minutes until smooth, I shape it into a rectangle, wrap it in plastic, and chill for 1 hour.

While the dough chills, I prepare the butter block by pounding cold butter between parchment into a 5×5-inch square, then keep it chilled.

I roll the dough into a 10×10-inch square and place the butter in the center diagonally, folding the dough corners over the butter to seal it in.

I then roll it out into a 14×8-inch rectangle and fold it into thirds like a letter. I wrap and chill it for 30 minutes.

I repeat the rolling and folding two more times, chilling for 30 minutes between each turn.

After the final chill, I roll the dough into a 12×12-inch square and cut it into small triangles, about 3 inches wide at the base.

Starting from the base, I roll each triangle tightly into a crescent shape and place them on a parchment-lined baking sheet.

I let them proof for 1 hour at room temperature until slightly puffy.

I preheat the oven to 400°F (200°C), then whisk together the egg and water and brush it over the croissants.

I bake them for 10–12 minutes until golden and crisp, then let them cool slightly before enjoying.

Servings and timing

This recipe makes 16 mini croissants.

Prep time: 2 hours 30 minutes (including chilling and proofing)

Cooking time: 12 minutes

Total time: 2 hours 42 minutes

Calories per serving: approximately 120 kcal

Variations

I sometimes add a small piece of dark chocolate before rolling for a mini pain au chocolat version.

A sprinkle of cinnamon sugar inside the dough gives a cozy twist.

For a savory bite, I’ve filled them with a bit of shredded cheese and herbs before rolling.

Storage/Reheating

I store leftover croissants in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I freeze them once they’ve cooled completely. To reheat, I warm them in a 325°F (160°C) oven for 5–8 minutes to restore their crispness — it brings the butteriness back to life.

FAQs

How do I keep the butter from leaking out during baking?

I make sure the dough is well-sealed around the butter during lamination and that I chill properly between each fold to keep everything cold and intact.

Can I make these ahead of time?

Yes, I often make the dough a day in advance. After shaping, I freeze them on a tray, then transfer to a bag. I bake them directly from frozen, adding a couple extra minutes to the baking time.

What if I don’t have a rolling pin?

I’ve used a wine bottle in a pinch! It works well, especially for pressing the butter into a block or rolling the dough.

Why is my croissant dough tough?

That usually happens when I add too much flour or over-knead. I use a light hand and just enough flour to keep it from sticking.

Can I use a different type of yeast?

Yes, I can substitute instant yeast by reducing the amount slightly (around 1 tsp) and skipping the proofing step in warm water.

Conclusion

These mini butter croissants are a labor of love — but the payoff is huge. I get buttery, flaky pastries that feel straight from a French bakery, all from my own oven. They’re ideal for small gatherings or when I want to elevate a simple morning at home. Once I’ve made them once, they become a go-to whenever I’m craving something truly special.

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