Mini croissants: the recipe to make them fluffy and delicious

published on 2 March, 2024 at 11:55
Ingredients: 
(for 12 small croissants) 
 
- Phase one: 
100 g of mashed potatoes 
50 g of warm milk
40 g of melted butter
 
- Second phase: 
250 g of flour 
50 g of lukewarm milk 
10 g of fresh brewer's yeast or 4 g of dry yeast
60 g of sugar 
2 g of salt 
1 packet of vanillin or vanilla extract
 
Directions: 
1. Mix potatoes, milk and butter in a large bowl. 
2. Blend into a thick and creamy batter, then let cool. 
3. Aside, dissolve yeast and sugar in milk. 
4. Then add egg yolk, the potato mixture, salt and vanillin. 
5. Gradually stir in flour and knead into a soft dough. 
6. Cover and let rise for 2 hours. 
7. Then knead and let rise again for 15 minutes. 
8. Flatten the dough, shape the croissants and let rise for 90 minutes. 
9. Brush with egg white and bake at 180° for 18 minutes. 
 
Credit/Video: Un sorriso a tavola 
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