Mini Brioche croissants
These buttery, flaky and soft brioche croissants will leave you feeling like a professional patisserie chef. Enjoy the satisfaction of baking your own bread. Use my versatile brioche dough which has become a staple in so many kitchens.
You can view how to make the dough on my long cinnamon roll video on my instagram and TikTok.
Mini Brioche Croissants
Prep time
1.45 mins
Cooking time
20 mins
Ingredients
Dough:
- 260 ml milk + 1 egg (or 200 ml milk + 2 eggs, or 310 ml if not using egg)
- 7 g instant yeast
- 85 g melted salted butter
- 20 g sugar
- 480 g bread flour
- 1–2 eggs (for dough or brushing)
Filling & Topping:
- 50 g softened butter
- 1 egg yolk + 1 tsp milk (for brushing)
- Honey (for brushing after baking)
Instructions
Mix all dough ingredients in order (if using egg, add after flour). Mix until combined, then knead on a floured surface for 5–10 min. Cover and rest 60 min.
Line an oven dish with parchment paper.
Punch down the dough and shape into a rectangle. Roll lengthwise and widthwise into a thin rectangle.
Spread softened butter over the surface. Fold one-third of the dough lengthwise, then the other third on top, as shown in the video. Fold the long rectangle in half, then roll out again into a thin rectangle.
Slice down the middle lengthwise to create two strips. Cut each strip into small triangles. Roll up each triangle into a croissant shape. Cover and rest 20 min.
Preheat oven to 180 °C. Mix egg yolk with milk (or brush with cream/milk if you prefer). Gently brush risen croissants with the egg wash.
Bake 18–22 min until golden. Brush with honey as soon as they come out of the oven.
Enjoy warm or cold. Della 🫶
Eggs or Eggless
This dough can be made without eggs, with 1 egg and also with 2 eggs. I use this dough at least once a week and works well all ways. Adding more eggs will make it slightly fluffier. If you’re not using egg brush the brioche with milk instead of egg wash.
Vegan
This dough works very well with plant based milk and plant based butter. Just use the amount of milk for no eggs in the recipe.
Kneading
This dough will actually work if you just mix it as a “no knead recipe” but I’ll always recommend kneading if you can for 5–10 min. For maximum fluffiness knead for 10 minutes.
Shaping
Once you roll the dough as big as you can you’ll just spread softened butter on and fold it over itself vertically and then fold it over in half and roll out again, cut down the middle and then into triangles and rolls each one up into a croissant shape (see photos).
Mini brioche croissants
Cooking time:
20 mins
Prep time:
1.45 mins
Ingredients
Dough:
260 ml milk and 1 egg or 200 ml and 2 x eggs (or 310 ml if you’re not using egg)
7g instant yeast
85 g melted salted butter
20 g sugar
480 g bread flour
1 or 2 x egg
Filling:
50 g softened butter
1 x egg yolk and 1 x tsp milk for brushing
Honey to brush after cooking
instructions
Mix all the dough ingredients together in the order listed, IF you’re using egg add it in after the flour, mix till combined and knead on a well floured surface for 5-10min. Cover and rest for 60 min.
Add parchment paper to an oven dish.
Once the dough has risen punch it down and shape into a rectangle, roll it out lengthways and sideways to create a rectangle shape.
Spread your softened butter all over, I find it easiest to use my hand.
Fold over 1/3 lengthways and then the other 1/3 on top as shown in the video, fold the long rectangle over in half as shown and then start to roll it out as thin as it goes keeping a rectangle shape.
Slice down the middle lengthways to create two sides and cut each into little triangles, roll them up into croissant shape and cover and rest for 20 minutes.
Preheat your oven to 180C and mix your yolk with milk (if you don’t want to use egg brush with cream of milk) once 20 min is done brush the croissants carefully with the egg mix (they’re risen to don’t be too hard with them)
Bake for 18-22 min until golden, brush with honey as soon as they come out.
Enjoy warm or cold
Della 🫶