Mini Croissants for breakfast and snack

The mini croissants or bite croissants they are perfect to accompany your afternoon coffee. Freshly made they are a delicious snack; the proof is how quickly they disappear from the tray. And it is that they like both the little ones and the older ones.

I'm not going to fool you, making them takes a lot of work; although it will not be any burden for those who like me enjoy cooking. Now that the afternoons in winter are so long, it is a good way to entertain those who have them. At home, they will thank you for sure!

Ingredients

• 500 g of bread flour
• 15 g of powdered milk
• 5 g dry yeast
• 200 g of water
• 10 g of salt
• 70 g of sugar
• 30 g of creamy butter
• 170 g of butter for puff pastry
• 1 egg and 20 ml of cream to paint

Crafting

Mix the flour, yeast, water, milk powder, sugar, butter and salt with a wooden spoon. We will start knead by hand for 10 minutes and continue for about 6-7 minutes in the machine until we achieve a slightly moist dough that comes off the hands easily. If it is very sticky, you should add a little flour and continue kneading until you achieve the desired result.

We make the dough ball obtained two cross cuts and let it rest until it rises to twice its initial size. After this time we press the dough to deflate it and stretch it a little with the roller, giving it a rectangular shape. We put half of the butter very cold in 2/3 of the dough and fold the dough, first the part without butter and then, and on top of the first fold, the part with butter. We turn the dough 90º and stretch until the dough is the same width as the roller with a thickness of about 4 mm. We fold and stretch the dough two more times and let the dough cool in the fridge for 1 hour.

Then we repeat the same steps with the other half of the butter to puff pastry. We let the puff pastry rest in the fridge for 1 hour or until the next day.

We stretch the dough and we cut into triangles to form the croissants. We close them by rolling the dough on itself from the base of the triangle to the vertex. We let them rise to almost double the size in a humid place.

We bake at 190 ºC for 10 minutes or until golden brown, painted with beaten egg and cream.

Let it cold down on a rack and we eat them freshly made.

More information - Melting butter cookies

More information about the recipe