Preparation
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In a bowl, mix the baker's yeast, milk, egg, sugar and oil. Add the salt and flour. Mix and knead.
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Knead the dough for 7 minutes until the dough no longer sticks to the bowl, move the dough from the bowl to a lightly floured surface.
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Dust your hands with flour and shape the dough until you get a homogeneous dough. Add more flour as you go if the dough sticks.
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Place the dough in the bowl, cover and let the dough ferment for 45 minutes. Afterwards, roll out the dough.
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Fold the dough and cover with the bowl for another 15 minutes.
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After 15 minutes, remove the bowl and knead again.
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Preheat the oven to 200º C.
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Roll out the dough into a square and spread with 50 ml of melted butter. Cut the dough into 4 parts and then into triangles. Make a small cut at the tip and roll it up (if you want, you can add a little filling before rolling it up).
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Place the croissants on a tray lined with baking paper, cover and let rest for 20 minutes.
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Brush the mini croissants with 1 egg yolk and 1 tablespoon of milk.
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Bake in a preheated oven at 200ºC for about 20 minutes or until golden. Remove from the oven and sprinkle with powdered sugar.
