Ingredients
- VDP croissant dough
- Dark caster sugar
- Butter
- Cinnamon
- Cinnamon sugar (optional)
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Puff Pastry Dough
Baking Advice
20 minutes at 195°C with steam.
Preparation
1. Mix dark caster sugar and butter in a 50/50 ratio, add 3 per cent cinnamon and mix together
2. Defrost the croissant dough until it reaches 4°C and roll it out to a thickness of 3 mm. Cut the rolled-out sheet to a width of 400 mm.
3. Spread the sugar mixture evenly over the rolled-out sheet.
4. Leave a gap of about 2 cm and moisten the edge you have left free. Roll it up very loosely.
5. Cut the roll into 3cm pieces and place them in a deep baking tin.
Tip: Sprinkle the baking tin with a little cinnamon sugar before placing the rolls in it. This will help the bottom to caramelise nicely.
6. Brush with egg wash.
7. Leave to rise for approximately 60 minutes at 26°C.
8. Bake at 195°C for ± 20 minutes with steam.
Tip!
- Make sure the ambient temperature is not too high.
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Ensure a clean work surface. Working neatly and cleanly makes processing the dough more enjoyable.
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Dark edges are often caused by a non-ideal baking temperature in combination with baking time.