Breakfast Cinnamon Croissants

1. 1

   With a stand mixer with hook attachment knead flour, butter, whipping cream, buttermilk, yeast, honey and salt, for 5-6 minutes until a smooth dough forms.

2. 2

   Place the dough in an oiled bowl, cover and let rise in a warm place for 1 hour.

3. 3

   To make the filling, in a medium bowl, mix sugar, butter and cinnamonwith a fork.

4. 4

   Transfer the dough on a lightly floured work surface.

5. 5

   Roll out the dough to form a 40X30 cm rectangle.

6. 6

   With a spoon or a a knife, spread the butter-sugar-cinnamon mixture overn the dough.

7. 7

   Cut the dough into 2 strips of 15 cm wide and then cut each strip into 6 to get 12 rectangles.

8. 8

   Then divide the rectangles into 2 by cutting a diagonal to make 2 triangles.

9. 9

   Gently roll each croissant from the widest point to the base.

10. 10

    Place the croissants on a baking sheet lined with parchment paper.

11. 11

    Let rise for 30 minutes.

12. 12

    Slightly beat the egg to make a glaze.

13. 13

    Using a pastry brush, glaze the croissants and bake 25 to 30 minutes until golden brown

* Per serving · 4 servings · Values may vary.

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