AGE
11m+
Baby Croissants (Low-Oil, Low-Sugar · 11m+)
Parent community share · Baby snack · Baking
Baby Croissants
A low-oil, low-sugar version — strong bread flour kneaded with baby formula into a soft dough, baked light and fluffy yet wholesome, perfect for little hands to hold 🥐
Want to bake a wholesome snack for baby yourself? This baby croissant is deliberately low in oil and sugar, using strong bread flour kneaded with baby or formula milk into a soft dough that bakes up light and layered — not as greasy or sweet as shop-bought ones. Shape them into little sizes that baby can grip and slowly tear apart, perfect for breakfast or an afternoon snack, and easy for the whole family to enjoy together.
Ingredients
For the dough
- Strong / bread flour200 g
- Dried yeast2 g
- Milk (use baby or formula milk to suit baby)80 g
- Baby-friendly cooking oil20 g
- Unsalted butter, softened30 g
For the egg wash
- Egg (beaten, brushed on top)1
Method
- Knead the doughCombine all ingredients (except the butter) and knead into a dough, then add the softened butter and keep kneading for about 10–15 minutes until the dough is smooth and elastic.
- First risePlace the dough in a covered bowl and let it rise at room temperature for 1–2 hours, or until doubled in size.
- Deflate & shapePress the dough to release air, roll it into a large flat circle and cut into triangles. Roll each triangle from the wide base to the tip to form the croissant shape.
- Second risePlace the croissants on a baking tray and let them rise again for about 40–50 minutes, until visibly puffier.
- BakePreheat the oven to 170°C (340°F), brush the surface with egg wash and bake for 15–18 minutes until golden brown. Make sure they are baked through, the centre no wet batter and the egg wash fully set, before removing; let cool to just warm for baby.
Safety notes
- Bake them through. The egg wash must be fully set and the centre of the croissant must not be wet or doughy — cut one open to confirm it is cooked through before serving baby.
- Allergens: wheat (gluten), egg, milk. If any of these is new for baby, introduce one new food at a time and watch for 2–3 days for any reaction.
- No added salt, sugar or honey under 1. Baby's portion is made without salt or sugar.
- Adults can add salt, sugar or extra butter to their own portion for flavour — keep baby's portion plain and unsweetened.
- Tear into small strips or pieces and serve just warm; keep baby seated and supervised while eating.
Why it's great for baby
Strong bread flour develops an elastic dough that bakes up soft and layered, giving baby the carbohydrates and energy for everyday play; swapping in baby or formula milk for part of the dairy suits baby's taste and nutrition needs better. Even with less oil and sugar, it stays soft and tasty — a lovely finger food for baby to practise self-feeding and hand-eye coordination.
Energy carbs
Low oil & sugar
Finger food
Family-friendly
Tips
Make a batch ahead: once baked and cooled, seal and freeze; reheat in the oven before serving for a grab-and-go breakfast that saves you the kneading time.
Texture by age: for younger babies, tear into small soft strips; older babies can hold a whole one and tear it themselves to practise chewing.
Share with adults: the same dough can be split — add a little sugar or extra butter to the adults' portion so the whole family can bake and eat together.
Season separately: adults can add a little sugar and salt to their version; keep baby's portion salt- and sugar-free.
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Shared by the iBuddies parent community 💛 — thank you to all the parents swapping baby-recipe ideas. Want to share your version? Come join us in the community.
Recipe card (save it)
Bake a wholesome snack with baby 🥐
Looking for more good ingredients fit for baby? Explore the iBuddies Baby-Friendly Collection — from meats to seafood, for variety and nourishment at every meal.
Shop the Baby-Friendly Collection More baby recipes