mini Kossund recipe

Mini croissants, bite-sized versions of the beloved French pastry, are perfect for breakfast, brunch, or afternoon tea. Making them at home may seem daunting, but with a clear guide, you can achieve buttery, flaky layers effortlessly.

Ingredients: For the dough, you’ll need 500g all-purpose flour, 10g salt, 80g sugar, 250ml warm milk, 20g fresh yeast (or 7g dry yeast), and 250g unsalted butter (for laminating). For brushing, 1 egg yolk mixed with a tablespoon of milk.

Steps:

1. Make the dough: Dissolve yeast in warm milk, then mix with flour, salt, and sugar until a smooth dough forms. Knead for 5-10 minutes, then refrigerate for 1 hour.

2. Laminate the dough: Roll the dough into a rectangle, place the butter in the center, and fold the dough over it. Roll and fold again (repeat 3-4 times), chilling for 30 minutes between each fold to prevent butter from melting.

3. Shape the croissants: Roll the dough into a thin sheet, cut into triangles, and roll each from the base to the tip. Curve into a crescent shape.

4. Proof and bake: Place on a baking sheet, proof in a warm place for 1-2 hours until puffed. Brush with egg wash, then bake at 200°C for 15-18 minutes until golden brown.

Tips: Keep ingredients cold for better lamination. For variety, add chocolate chips or almond filling before rolling. Enjoy warm with jam or butter!