These small batch mini croissants make 12 ultra flaky & buttery pastries that are truly a labor of love and just what you need for your next brunch!
For the croissant dough:
- 150g (2/3 cup) water (lukewarm)
- 20g (1 1/2 tbsp) granulated sugar
- 7g (2 1/4 tsp) active dry or instant yeast
- 260g (2 cups + 2 tbsp) all-purpose flour
- 28g (3 tbsp) non-diastatic malt powder
- 1 tsp salt
- 28g (2 tbsp) unsalted butter (melted)
For the butter block:
- 140g (9 tbsp) unsalted butter (room temp)
- 30g (1/4 cup) all-purpose flour
For the egg wash:
- 1 egg
- 1 tbsp water
- In a liquid measuring cup, combine lukewarm water, granulated sugar, and yeast. Set aside for a few minutes to activate.*
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, malt powder, and salt.
- Add in the activated yeast mixture and melted butter.
- Mix on low-medium speed for 5 minutes until smooth.
- Transfer the dough to a lightly greased bowl, cover, and chill in the fridge for about 30 minutes.
- Meanwhile, make the butter block.
For the butter block:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth.
- Add in the flour and mix until fully combined.
- Transfer the butter mixture to a piece of parchment paper.
- Using an offset spatula, spread it out into 5" square.
- Place in the fridge to chill for 30 minutes.
For the lamination process:
- On a lightly floured surface, roll the dough out into a 9" square.
- Place the butter block in the center of the dough with a corner facing you (like a diamond).
- Pull the dough over the butter block and pinch the seams together (use water to seal them).
- Turn the dough over and press several vertical and horizontal indentions with your rolling pin (as pictured above). This encourages the butter block to roll evenly with the dough.
- First Fold: Roll the dough out to 16"x9", turning the dough over every once in a while.*
- Once the dough is at the correct measurements, fold the bottom third over the middle, then the top third over. This is called a letter fold.
- Second fold: Repeat this rolling and folding process one more time.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Third fold: Repeat this rolling and folding process again.
- Fourth fold: Repeat this rolling and folding process again.
- Wrap the dough in plastic wrap and chill overnight.
For shaping and baking:
- After the dough has chilled overnight, cut it in half and place one half on a lightly floured surface and the second half back in the fridge.
- Roll the first half out to 14"x6".
- Using a pizza cutter or round pastry cutter, trim the edges off of all sides.
- Cut out 4-5 triangles (use a ruler to get straight lines).
- At the bottom of each triangle, cut a 1/2" notch.
- Roll each triangle up, ensuring the tip holds underneath the croissant. If it won't stay, use a bit of water to help it stick.
- Place the shaped croissants on a parchment lined baking sheet, cover loosely with plastic wrap, and place in the fridge to chill one last time for 30 minutes.
- Repeat this process with the second half of the dough, as well as the dough scraps.
- Take the chilled croissants out of the fridge and let rise for about 1 hour.
- Towards the end of the proof time, preheat the oven to 425 degrees F.
- When the croissants are done rising, brush them with an egg wash and bake for 10 minutes.
- Turn the oven down to 350 degrees F and continue baking for another 5-8 minutes.
- Allow them to cool for a few minutes and enjoy!
- If using instant yeast, it will activate much faster.
- It is extremely important that the dough and butter are both equally cold. If one seems to be warmer than the other, place it back in the fridge for a few minutes.
- It's important to be as precise as possible with your measurements, so be sure to use a ruler!
- These croissants are best enjoyed the day they are made but can be stored at room temperature for 2-3 days or in the freezer for up to 3 months.
Keywords: mini croissants, small batch croissants, homemade croissants, easy croissant recipe, laminated dough