SIMPLE CINNAMON CROISSANT

Pasta:

50 ml MaxNatural Cinnamon Natural Flavouring

400 g flour

16 g fresh yeast

26 g sugar

pinch of salt

1 egg

180 ml milk

20 g butter at room temperature

2 tbsp Dutch cocoa powder

For spreading:

150 g soft butter

1 egg

Preparation:

Soften the yeast in lukewarm sugar milk. Add flour, sugar, salt, the rest of the milk, eggs, butter and MaxNatural Cinnamon Natural Flavouring and knead into a dough. Then divide the dough into two equal parts and work the cocoa powder into one half. Then cut each of the two dumplings into 3-3 halves and re-dumpling. This will give you 3 white and 3 brown dumplings, which you roll into circles about 25 cm in diameter. Brush the resulting dough discs with the soft butter and layer them, alternating in colour, on a floured plate. Refrigerate for 2-3 hours to allow the butter to set.

When the time is up, roll out on a floured surface into a circle about 40-50 cm in diameter and cut into 14 circles. Roll up and place on a baking tray lined with baking paper.

Rise for two hours until doubled, brush with beaten egg and bake in a preheated oven at 200 °C for 10 minutes, then at 180 °C for 6 minutes until nicely red.

These fresh, cinnamon croissants are perfect for breakfast or afternoon tea and are guaranteed to be everyone’s favourite! Enjoy!