Preparation

• Let’s prepare the lievitino. Dissolve the fresh yeast in a bowl with a tablespoon of room temperature water. Add the sifted flours and knead with the remaining water, added a little at a time, enough to create a very soft dough that we will let rise well-covered until it doubles in size.

  As soon as the lievitino has doubled in volume, proceed with the actual dough.
  Dough. In a large bowl or a stand mixer, place the mix of sifted flours, salt, honey (or sugar) and pour the water slowly (the amounts I indicated may vary slightly depending on the type of flour and ambient humidity). Begin to knead to mix the ingredients. Finally, add the oil and continue to knead until you get a smooth and soft dough, with a consistency reminiscent of shortcrust pastry, but easy to work with.

  Spread it with your hands to form a sort of square, and place the ready lievitino in the center.

  Knead until the two mixtures are perfectly combined. Slightly flatten the obtained dough with your hands and roll it on itself a couple of times. This step helps give strength and structure to the croissants.

  Let it rest for 1 hour to allow the gluten to relax and make it easier to roll out with a rolling pin.
  After the resting time, transfer the dough to a lightly floured work surface and roll it out with a rolling pin, trying to form a circular shape; the thickness is about 1/5 inch.
  Once you have your dough sheet, divide it first into 4 parts, then into 8, then into 16, and finally into 32 parts. You will therefore obtain 32 small triangles, whose shortest side will be about 1-1.5 inches (obviously, we will adjust based on our needs and choose the size we need).

  Roll up our mini croissants starting from the shortest side and proceeding towards the tip. Place each obtained croissant on a baking tray covered with parchment paper, spacing them about two fingers apart.
  We can also roll out the dough in a rectangular shape and cut the triangles for the croissants diagonally.

  Once we have finished assembling our croissants, we can decide whether to freeze them immediately or let them rise and then bake them.
  If we decide to freeze them, place them side by side, without overlapping, on a tray covered with parchment paper, seal very well with food wrap, and put them in the freezer. Once they are perfectly frozen, we can transfer them to freezer bags.
  If we decide to bake them, let them rise until they double in size.

  Bake them at 340°F in a preheated oven, for about 15/20 minutes, at mid-height. Cooking times may vary slightly from oven to oven.
  Before baking our mini croissants, we can brush them with a beaten yolk and 2 tablespoons of milk to give them that characteristic golden color typical of brioche, or we can simply pass them under the grill (like the ones in the photos you see here) for a few minutes after baking.

  The mini croissants for buffet without eggs and butter will retain their softness, fragrance, and flavor even the next day.