Mini Croissants
Mini croissants are a smaller, bite-sized version of the classic French pastry, perfect as a snack for breakfast or an afternoon treat. The buttery dough is just as flaky and light as a traditional croissant, but its smaller size means it’s quicker to prepare and easy to eat. If you’re looking for a special yet simple pastry, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble in the yeast. Let it stand for 10 minutes until foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and vanilla extract. Begin kneading the dough.
3
Once the dough comes together, place it on a lightly floured surface and knead for 10 minutes until smooth and elastic.
4
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle. Place the cold butter in the center of the dough. Fold the edges of the dough over the butter, enclosing it completely.
6
Carefully roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process two more times, always chilling the dough for 30 minutes in the refrigerator between folds.
8
Roll out the finished dough to a thickness of about 5 mm (approximately 1/4 inch). Cut into small triangles to form mini croissants.
9
Roll up the triangles from the wide end towards the point to create croissant shapes.
10
Place the mini croissants on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants to give them a glossy finish.
12
Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown.
13
Let the croissants cool completely, then dust with powdered sugar before serving.
