Description
These mini butter croissants are golden, flaky, and rich in buttery flavor, offering a bite-sized version of classic French pastries. Perfect for breakfast, brunch, or as a cozy snack with coffee.
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)
Instructions
- Dissolve the yeast in warm water with a pinch of sugar and let it sit until foamy, about 5 minutes.
- Combine the yeast mixture with warm milk, remaining sugar, salt, melted butter, and flour. Stir until a rough dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Shape into a rectangle, wrap in plastic, and chill for 1 hour.
- Prepare the butter block by pounding cold butter between parchment into a 5×5-inch square. Keep it chilled.
- Roll the dough into a 10×10-inch square and place the butter in the center diagonally. Fold the dough corners over the butter to seal.
- Roll out the dough into a 14×8-inch rectangle and fold 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 fold.
- After the final chill, roll the dough into a 12×12-inch square and cut into small triangles about 3 inches wide at the base.
- Roll each triangle from the base into a crescent shape and place on a parchment-lined baking sheet.
- Proof the croissants for 1 hour at room temperature until slightly puffy.
- Preheat oven to 400°F (200°C). Whisk the egg and water together and brush over the croissants.
- Bake for 10–12 minutes until golden and crisp. Let cool slightly before serving.
Notes
Add dark chocolate before rolling for a mini pain au chocolat version.
Sprinkle cinnamon sugar inside for a cozy twist.
For a savory option, add shredded cheese and herbs before rolling.
Store in an airtight container at room temperature for up to 2 days or freeze once cooled.
Reheat in a 325°F (160°C) oven for 5–8 minutes to restore crispness.
- Prep Time: 2 hours 30 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 120
- Sugar: 1g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
