Name: Small Batch Mini Croissants
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12 mini croissants
Cuisine: American
Ingredients: 2.38 cups all-purpose flour; 0.63 cup water; 1.5 tablespoons granulated sugar; 2.25 teaspoons active dry or instant yeast; 3 tablespoons non-diastatic malt powder; 1 tsp salt; 11 tablespoons unsalted butter; 1 egg

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Small Batch Mini Croissants

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Ingredients

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Instructions

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Instructions

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.

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.

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.

Pull the dough over the butter block and pinch the seams together.

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.

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.

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.

At the bottom of each triangle, cut a ½" 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!

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Tips & Tricks (5)

Cold Butter is Critical ❄️
Keep your unsalted butter cold (ideally 65°F or below) throughout the lamination process to create distinct, flaky layers instead of a dense, greasy pastry.
Master the Fold Technique 📏
Use a bench scraper to maintain even pressure when folding your dough, ensuring consistent butter distribution and creating uniform, perfectly layered croissants.
Chill Between Folds ⏱️
Rest your dough for at least 30 minutes in the refrigerator between each fold to relax the gluten and prevent the butter from melting into the dough prematurely.
Egg Wash Application 🥚
Apply egg wash only to the exterior surfaces of shaped croissants without letting it pool in the crevices, which prevents the layers from sticking together and ensures a golden, crispy exterior.
Proof Temperature Precision 🌡️
Proof your shaped croissants at 75-78°F for 2-3 hours until they're puffy but still slightly firm; overproofing causes them to collapse during baking and lose their structural integrity.