Spanish Cinnamon Croissant
Cinnamon pastries are traditionally very popular in Spain, where the meeting of sweet and spicy flavors makes breakfasts a real experience. The Spanish cinnamon croissant combines the classic French puff pastry with Mediterranean spiciness, which is paired with brown sugar and orange zest. This buttery, layered pastry is perfect with coffee or a glass of warm milk. If you like sweet, spicy flavors, try this mouth-watering croissant recipe!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the yeast and let stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour and add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, place it on a lightly floured surface and knead for 10 minutes, until smooth and elastic.
4
Place the dough in a bowl, cover with a clean kitchen towel, and let rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter to encase it.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process two more times, chilling the dough for 30 minutes in the refrigerator between each fold.
8
Roll out the prepared puff pastry to 5 mm thickness, then cut into triangles and sprinkle with a mixture of brown sugar and cinnamon.
9
Roll up the triangles from the wide end towards the point to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush the top of the croissants to give them a beautiful shine.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar and grated orange zest before serving.
