Wednesday, July 18, 2012

Cinnamon Sugar Croissants

Cinnamon Sugar Croissants
  Adapted from :
Best of Fine Cooking Breads

For the dough:
4 cups all purpose flour (plus more for rolling)
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons milk (I ran out of milk, so I used almond milk)
1/4 cup + 2 tablespoons sugar
3 tablespoons unsalted butter (softened)
1 tablespoon + 1 scant teaspoon instant yeast
2 1/4 teaspoon salt
 Cinnamon  sugar 
Butter Layer:
1 1/4 cups cold, unsalted butter
Egg wash:
1 egg 
Day 1
      Combine all of the dough ingredients in a stand mixer fitted with a dough hook. 
      Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes. 
    Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight 

 Day 2
       Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square. 
     Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough.
       Lightly flour the top and bottom of the dough, and roll it into an 8x24 inch rectangle, focusing on lengthening rather than widening. 
       Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds)
    Freeze for 20 minutes. 
       Repeat the rolling and folding process (steps 10-12) 2 more times.
       Cover the dough and refrigerate overnight.
   Day 3
   Unwrap and lightly flour the top and bottom of the dough.
     Roll the dough into a long and narrow strip (8x44 inches) *hang in there! its a great arm workout!
       After you have finished rolling, check to make sure that there is enough excess dough on both ends to allow you to trim the ends straight and allow for the remaining strip of dough to be 40 inches long.
     Lay a tape measure lengthwise along your dough. On one side, mark the dough in 5 inch intervals. On the other side, mark the dough at 2.5 inch intervals. Make diagonal cuts by positioning a ruler at the top corner and the first bottom mark (2.5" side). With a knife or pizza cutter, cut the dough diagonally along these lines to form 15 triangles.

       Shape the croissants by making a 1/2 inch notch in the center of the short side of each triangle (this gives them a crescent shape). Hold the dough and gently elongate it without squeezing or compressing. Lay the croissant on the counter with the notched side closest to you add a sprinkling of cinnamon sugar before rolling into crescents(Add another generous sprinkling of cinnamon sugar before popping into the oven after the second egg wash)
     And roll the dough away from you toward the pointed end. Flare your hands outward as you roll to make the "legs" longer. 
       Bend the two "legs" toward each other in a crescent shape and place on a baking sheet (I recommend around 5-7 croissants per sheet).
       Brush the croissants with egg wash (place leftover egg wash in the fridge to use later)
       Proof the croissants for 1 1/2 to 2 hours (Or proof them overnight in the fridge, and let them come to room temperature for about an hour before baking)
      Brush them once more with egg wash.
       Heat the oven to 425 degrees F.
       Bake for 20 minutes, rotating the sheets halfway, until they have a nice golden brown color and darkened edges. 
       Cool and enjoy! 
Just want to say all my follower and reader and thank you for being my Kitchen follower and visitor..
Ady Greatsword Empire Kitchen Recipes,,



  1. Salam, Ady.. gebunya croissant tu, Kak Sari suka makan yang gebu2.. hehe

  2. salam bro ady! wah, ada croissant la pulak..3 hari baru siap. jenuh jugak tu. nani suka mkn ni tp nk buat sendiri tu x berapa nak sabar la kot.

    p/s : kalau boleh remove la word verification utk komen..heheh..

  3. Gorgeous croissants! Perfect for teabreak now :)

  4. Assalam Ady,
    wah cantiknya lipatan croissant ady ni..
    ini dah boleh buka kedai bakery kat woodlands ni Ady!!!!
    akak first customer ok..kasi discount or kasi free 10 ketul ya..hehe

  5. salam abg adi..sodapnye croissant..lame x makan..yummeyh :)

  6. oooooh.. ini mesti cooking with heart and soul!

  7. salam bro ady
    wahh sgt special nie..lipatan tu pun sungguh2 cantik:)

  8. Salam abg ady! salam ramadhan buat abg ady n family, maaf ya ketinggalan sungguh nak menyinggah kat sini kalau abg ady tak tggl komen mesti kita lupa lagi nak singgah sbb masih sibuk lagi. Cantek ler kejadiann roti abg ady dah mcm kat bakery ;-) selamat berbuka!