mini croissant cereal.

in partnership with undeniably dairy.

ingredients

• dough

  • 1 cup flour

  • 1 tsp sugar

  • 1/2 tsp salt

  • 1/2 tsp yeast

  • 1/4 tsp baking powder

  • 3 tbsps unsalted butter

  • 1/3 cup whole milk

• cinnamon + sugar

• 1 egg, beaten for egg wash

tools

• medium bowl

• spatula

• parchment paper

• knife

• baking sheet

steps

1. combine dry ingredients. add in whole milk & unsalted butter and mix well

2. once all combined, add enough flour so that the dough is slightly tacky, not sticky. cover and let sit for about an hour

3. punch dough to remove gas, then divide dough in half

4. roll out each dough as thin as you can on parchment paper. chill in the freezer for about 10mins

5. cut each dough to roughly a 5x7” rectangle

6. with the short side of the rectangle facing you, cut dough in half vertically. then cut dough in half horizontally. cut each horizontal half into half and then another half, creating 8 rows. you should have 16 rectangles

7. cut each rectangle in half diagonally creating triangles. you should have 32 triangles. sprinkle cinnamon sugar all over the cut dough. separate each triangle and freeze for 5 mins

8. starting from the short side of the triangle, roll up each triangle until you get a mini croissant shape

9. place on baking sheet and freeze until your oven preheats to 350F

10. brush each mini croissant with egg wash. bake at 350F for about 15mins until golden brown. toss croissants cereal in more cinnamon sugar (optional)

11. serve with whole milk

12. enjoy!

video