🥐 Mini croissant
A mini croissant is a bite-sized version of the classic French croissant: a yeasted dough of flour, butter, sugar and yeast, folded many times to form thin layers, rolled into a crescent and baked. The outside is crisp and flaky, the inside soft and honeycombed with a rich buttery taste. Mini croissants appear on hotel breakfast buffets, in bakery boxes and alongside coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g strong white flour
- 10 g salt
- 50 g sugar
- 10 g dried yeast
- 280 ml cold water
- 280 g cold butter, for laminating
- 2 tbsp milk for brushing (optional)
Method
- Mix the flour, salt, sugar, yeast and water into a smooth dough, wrap and chill for 1 hour.
- Flatten the butter into a square, enclose it in the rolled-out dough and roll and fold into thirds three times, chilling for 30 minutes between folds.
- Roll the dough 4 mm thick, cut into small narrow triangles and roll each one up from the wide end into a crescent.
- Leave to rise at warm room temperature for 1.5–2 hours until puffy and wobbly.
- Bake at 200 °C for 12–15 minutes until deep golden.
How to make it lighter
- Two mini croissants are an easier portion to keep track of than one large one.
- Eat them plain with fruit instead of adding extra butter or jam.
- Pair one with coffee as a snack rather than a full breakfast plate.
History
The croissant is generally traced to the Austrian kipferl, brought to Paris by Viennese bakers in the 19th century; the layered butter dough used today developed in French bakeries in the early 20th century. Popular legends about its invention are not supported by evidence. Mini versions are a modern bakery and buffet staple.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →