Modified (yeasted) puff pastry dough for cronuts, baked here as cinnamon roll-ups
ByronTalbott · ♥ 4.1K likes · 260.4K views · 6 min video
Read about croissants and Danish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ cup warm milk
- 2 whole eggs
- 1 tbsp vanilla extract
- 1 tbsp yeast
- 3½ cup flour
- 1 cup butter
- sugar
- salt
Put warm milk, eggs, sugar, a little salt, vanilla extract and the yeast in the mixer bowl; mix on low and add the flour a cup at a time, incorporating each before the next.
Mixing the dough
Mix about 5 more minutes until the dough forms a ball and is slightly tacky.
Wrapping and chilling the dough
Whip the butter in the mixer on high 2 to 3 minutes until pale and fluffy.
Roll the chilled dough into a large rectangle, spread evenly with the whipped butter, fold into thirds and refrigerate 30 minutes.
Pinch the ends so no butter bursts out of the seams, roll into a large rectangle, fold into thirds and refrigerate 30 minutes; repeat this 6 times.
- butter
- cinnamon sugar
variation: for cinnamon roll-ups, brush the dough with a little butter and cinnamon sugar, roll up and proof about an hour.