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.

Freshly baked croissants on a tray

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.

Freshly baked croissants on a baking sheet
Freshly baked golden brown croissants on parchment paper.
Freshly baked croissants on parchment paper in a baking tray

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).

A hand rolling out a rectangle of dough on a mat with circular measurements.
Person spreading butter on rolled pastry dough
Folded laminated dough on a silicone pastry mat.
Dough being cut with a pizza cutter and measured
Person rolling croissant dough on cutting board
Freshly baked croissants on a tray with parchment paper

Mini brioche croissants 

Prep time:

1.45 mins

Cooking time:

20 mins

Ingredients

Dough:

  • 260ml milk and 1 egg or 200ml and 2 x eggs (or 310ml if you’re not using egg)

  • 7g instant yeast 

  • 85g melted salted butter

  • 20g sugar 

  • 480g bread flour 

  • 1 or 2 x egg 

Filling:

  • 50g 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 🫶