Cinnamon Baking
4 servings
30 minutes
Cinnamon pastries are aromatic and tender treats that bring the warmth of home. This recipe has roots in Russian cuisine, where baked goods have always symbolized hospitality. The yeast dough is airy, and margarine adds softness. Cinnamon, known for its spicy and warming notes, enriches the flavor with a slightly tangy taste. Croissants dusted with powdered sugar pair perfectly with tea or coffee, creating a harmony of sweetness and spice. They can be served at festive tables or family breakfasts, enjoying each bite infused with the aromas of childhood and home comfort.
1
Warm the milk slightly.
- Milk: 1 glass
2
Dissolve the yeast in it by adding 2 tablespoons of flour and sugar. Mix and place in a warm place.
- Dry yeast: 1 tablespoon
- Wheat flour: 400 g
- Sugar: 1 glass
3
Sift the remaining flour, add the grated and previously chilled margarine, and rub it with your hands.
- Wheat flour: 400 g
- Margarine: 250 g
4
Gather the mass into a mound and create a depression in the center.
5
Pour the prepared dough into this hollow and knead the dough.
6
Place the prepared dough in the refrigerator for 40 minutes.
7
Once the dough cools, take it out of the fridge and divide it into 4 parts.
8
Roll each piece into a sheet 2 mm thick.
9
Sprinkle with sugar and cinnamon.
- Sugar: 1 glass
- Ground cinnamon: to taste
10
Cut each circle into 8 sectors and roll into croissants.
11
Place on a baking sheet. Put in the oven preheated to 180 degrees.
12
Bake until the croissants turn golden brown.
13
Sprinkle the cooled croissants with powdered sugar.
- Powdered sugar: 2 tablespoons