If you've ever wished you could have the flaky, buttery goodness of a croissant in a bite-sized cereal form, this recipe is your dream come true. Croissant cereal is a delightful twist on a breakfast classic, making each morning feel like a special occasion.
All-purpose flour forms the backbone of your dough, giving structure and body to these mini croissants. The granulated sugar adds just a hint of sweetness, while the salt enhances all the flavors. The star of the show, unsalted butter, is responsible for that rich, buttery flavor and flaky texture we all crave. The active dry yeast brings the dough to life, creating a light and airy texture. Whole milk adds creaminess, while the large egg and vanilla extract bring richness and warmth to the mix. Finally, a touch of honey brushed on before baking provides a beautiful, golden finish.
Serve your croissant cereal with a splash of warm milk and a drizzle of honey for a comforting breakfast. For a more indulgent treat, pair with a dollop of yogurt and fresh berries. A side of fresh fruit or a smoothie can add a refreshing contrast to the buttery richness.
Start by grabbing a large bowl and combining your dry ingredients: the flour, sugar, and salt. This forms the base of your dough. Next, you'll want to cut in the chilled butter. Imagine you're making a pie crust — you want the mixture to resemble coarse crumbs. This step is crucial for achieving those flaky layers.
In a small bowl, dissolve the yeast in warm water. Wait until it's frothy, which usually takes about 5 to 10 minutes. This is a good sign that the yeast is active and ready to do its magic. Once frothy, pour the yeast mixture, milk, egg, and vanilla extract into the flour mix. Stir until you see a dough starting to form.
Turn this dough onto a floured surface and give it a good knead until smooth. This should take about 5 minutes. Roll the dough out into a rectangle, fold it into thirds like a letter, and pop it in the fridge for 30 minutes. This step helps develop the layers and keeps the butter cold.
Repeat the rolling and folding one more time, then chill for another 30 minutes. Preheat your oven to 375°F (190°C) while you work. Roll the dough out one last time into a thin sheet and cut it into small triangles. Shape these triangles into mini croissants and place them on a baking sheet lined with parchment paper.
Brush each mini croissant with honey, which will give them a lovely sheen and just a touch of sweetness as they bake. Pop them in the oven for 12 to 15 minutes until they're a gorgeous golden brown. Let them cool before serving them up with milk.
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