Homemade Mini Croissants Recipe
These bite-sized croissants are buttery, soft inside, and slightly crisp outside—perfect for breakfast, snacks, or serving guests. The image shows neatly shaped, unbaked mini croissants ready for the oven.
Ingredients
Dough:
3 cups (375g) all-purpose flour
2 tbsp sugar
1 tsp salt
2 ¼ tsp (1 packet) active dry yeast
1 cup (240ml) warm milk
2 tbsp butter (softened)
Butter Layer:
150g cold unsalted butter
For Finishing:
1 egg (for egg wash)
Instructions
1. Prepare the Dough
In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and softened butter. Knead until a smooth dough forms (about 8–10 minutes).
Cover and let it rise in a warm place for 1–1.5 hours until doubled in size.
2. Prepare the Butter Layer
Place cold butter between two sheets of parchment paper and flatten it into a rectangle using a rolling pin. Chill in the fridge.
3. Laminate the Dough
Roll out the risen dough into a large rectangle. Place the butter in the center and fold the dough over it like an envelope.
Roll it out again gently, then fold into thirds (like a letter). Chill for 20–30 minutes.
Repeat this rolling and folding process 2–3 times for flaky layers.
4. Shape the Croissants
Roll the dough thin (about 3–4 mm thick). Cut into small triangles.
Roll each triangle from the base to the tip to form mini croissants. Place them on a baking tray lined with parchment paper.
5. Proofing
Cover and let them rise again for 30–45 minutes until slightly puffy.
6. Bake
Brush with egg wash.
Bake in a preheated oven at 180°C (350°F) for 15–20 minutes or until golden brown.
Serving Ideas
Serve warm with butter, jam, or honey
Fill with chocolate, cheese, or ham before rolling
Dust with powdered sugar for a sweet touch
Tips
Keep butter cold during lamination for best layers
Don’t skip resting time—it helps achieve flaky texture
You can freeze shaped croissants and bake later
Result
You’ll get soft, airy mini croissants with delicate buttery layers—just like a bakery!