Make the dough

• Mix the flour, sugar, yeast and salt in a bowl
• Add the milk and knead into a smooth dough
• Cover and let rest in the fridge

Laminate with butter

• Roll the dough into a rectangle
• Place the cold butter in the centre and fold the dough over it
• Roll out and fold into thirds, then chill

Shape the mini croissants

• Roll the dough into a thin long rectangle
• Cut into narrow triangles
• Roll each triangle up from the base into a small croissant

Proof and bake

• Place the croissants on a baking tray and let them proof
• Brush with the beaten egg
• Bake until golden

Serve as cereal

• Let the mini croissants cool slightly
• Place them in a bowl and pour over the cold milk