Super Soft Croissants Recipe

🥐 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 flour2 tbsp sugar1 tsp salt2 ¼ tsp (1 packet) active dry yeast1 cup (240ml) warm milk2 tbsp butter (softened)Butter Layer: 150g cold unsalted butterFor 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 honeyFill with chocolate, cheese, or ham before rollingDust with powdered sugar for a sweet touch💡 Tips Keep butter cold during lamination for best layersDon’t skip resting time—it helps achieve flaky textureYou can freeze shaped croissants and bake later🥐 Result You’ll get soft, airy mini croissants with delicate buttery layers—just like a bakery!