Homemade Mini-Croissants

Name: Homemade Mini-Croissants
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 20 Portionen
Ingredients: 500 g Flour Type 00 (best Manitoba); 2 Stück Eggs; 200 g lukewarm Milk; 100 g Sugar; 100 g soft Butter; 1 Päckchen Vanillin; Orange aroma; 1 Prise Salt; 3 g fresh Beer yeast (½ cube, pre-activated)

Bread and Rolls

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These homemade mini-croissants are a delicious breakfast pastry that is easy to prepare with the Thermomix®. The recipe uses flour, eggs, milk, butter and yeast to create an airy dough. The croissants are baked until golden brown and can be filled as desired. Ideal for brunch or a special breakfast.

Ingredients (9 ingredients)

500 g Flour Type 00 (best Manitoba)
2 Stück Eggs
200 g lukewarm Milk
100 g Sugar
100 g soft Butter
1 Päckchen Vanillin
Orange aroma
1 Prise Salt
3 g fresh Beer yeast (½ cube, pre-activated)

Preparation (6 steps)

Prepare dough

Thermomix® Setting

6 min/Kneading speed

Add 500 g flour type 00, 2 eggs, 200 g lukewarm milk, 100 g sugar, 100 g soft butter, 1 packet of vanillin, a few drops of orange aroma and 1 pinch of salt to the mixing bowl. Add 3 g fresh beer yeast. Insert Patix dough knife. Knead for 6 min./kneading stage.

6 min

Add butter

After 3 minutes, add the 100 g soft butter gradually with the blades running. Patix dough knife remains in the mixing bowl.

First bulk fermentation

Remove the dough, cover with cling film and let it rest for about 2 hours, depending on the room temperature, until it has doubled in size.

Shape croissants

Roll out the dough into a large rectangle and cut into long triangles. Roll from the base to the tip until the typical croissant shape is formed. Prepare with chocolate, jam or plain as desired.

Resting time

Place the croissants on a baking sheet, cover and let rest for 1 hour in an oven that is switched off and only illuminated.

Bake

Brush with egg white (optionally sprinkle some brown sugar on top for a caramelized effect). Bake in a preheated oven at 180 °C for approx. 20-25 minutes until golden brown and soft.

20-25 min