These luxurious pastries combine the rich, buttery texture of brioche with classic croissant lamination techniques and a fragrant cinnamon swirl, creating an extraordinary breakfast treat that's worth the effort.
Recipe Details
Ingredients
- 500g bread flour
- 75g granulated sugar
- 10g instant yeast
- 10ml fine sea salt
- 180ml whole milk, warmed to lukewarm
- 2 large large eggs, room temperature
- 5ml pure vanilla extract
- 60g unsalted butter, softened
- 225g unsalted butter, cold
- 100g packed brown sugar
- 15ml ground cinnamon
- 30g unsalted butter, softened
- 1 large large egg for wash
- 15ml heavy cream
- 120g powdered sugar
- 30ml whole milk
- 1.25ml almond extract
Instructions
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In the bowl of a stand mixer fitted with the dough hook, combine 500g bread flour, 75g granulated sugar, 10g instant yeast, and 10ml fine sea salt.
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In a separate bowl, whisk together 180ml whole milk, 2 large large eggs, and 5ml pure vanilla extract.
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Add wet ingredients to flour mixture and mix on low speed until shaggy dough forms. Gradually add 60g unsalted butter and continue mixing for 8-10 minutes until smooth and elastic.
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Transfer dough to an oiled bowl, cover, and refrigerate for at least 4 hours or overnight.
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Meanwhile, place 225g unsalted butter between parchment sheets and pound into a 15x20cm (6x8-inch) rectangle. Refrigerate until firm but pliable.
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Roll chilled dough into a 20x30cm (8x12-inch) rectangle. Place butter block in center and fold dough over butter like an envelope, sealing edges.
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Roll the package into a 20x60cm (8x24-inch) rectangle. Fold into thirds like a letter (first turn). Wrap and refrigerate 30 minutes.
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Repeat the rolling and folding process two more times, chilling between each turn. After the final turn, refrigerate for at least 2 hours.
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For the filling, mix 100g packed brown sugar, 15ml ground cinnamon, and 30g unsalted butter until combined.
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Roll dough into a 30x40cm (12x16-inch) rectangle. Spread cinnamon filling evenly over surface, leaving a 2.5cm (1-inch) border.
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Roll up tightly from the long side, then cut into 12 equal pieces. Place cut-side up on parchment-lined baking sheets, leaving space between each.
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Cover loosely and let rise in a warm place for 2-3 hours until doubled and jiggly when gently shaken.
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Preheat oven to 190°C (375°F). Whisk 1 large large egg for wash with 15ml heavy cream and brush over croissants.
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Bake for 20-25 minutes until golden brown and internal temperature reaches 88°C (190°F).
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Cool on wire racks. For glaze, whisk 120g powdered sugar, 30ml whole milk, and 1.25ml almond extract until smooth. Drizzle over cooled croissants.
Tips
Timing is Everything: This is a multi-day process. Plan to start the dough one day, do the lamination the next, and bake on the third day for best results.
Butter Temperature: The butter for lamination should be pliable but not soft. It should bend without breaking or melting into the dough.
Rolling Technique: Roll gently and evenly to maintain the butter layers. Work quickly to prevent the butter from melting, returning to the fridge if needed.
Proofing Environment: The final rise should be slow and gentle. Too much heat will melt the butter layers and ruin the flaky texture.
Visual Cues: Properly proofed croissants will be noticeably larger, light to the touch, and will jiggle slightly when the pan is gently shaken.
Cutting Clean: Use a sharp knife and cut straight down without sawing to avoid compressing the layers and affecting the rise.
Storage: These are best eaten the day they're baked, but can be stored covered for 2 days. Reheat briefly in a 160°C (325°F) oven to restore crispness.
Troubleshooting: If butter breaks through the dough during lamination, patch with flour and continue. Small imperfections won't ruin the final product.