In my opinion, the only thing better than fresh, flaky buttery croissants are cinnamon sugar croissants. You all know about my obsession cinnamon, and these croissants are my favorite pastry in the universe — and that sure is saying something if you know anything about my obsession with pastries! This is a variation on my classic croissant recipe (which you can find here). This recipe produces perfect croissants with a pillowy interior and a crisp, shattering crust. To take these already luxurious pastries to an amazing, cinnamon-sprinkled level, I added a generous sprinkling of cinnamon and sugar before I rolled them into crescents, and another sprinkling on top after the second egg wash, right before popping them in the oven to bake. I know making croissants can be intimidating at first, but the result is so rewarding. My mom commented that the rich, buttery aroma accompanied by the intensified fragrance of cinnamon sugar was the best way to wake up early on the Saturday morning that I made these, and to this day these is one of my family’s all time favorite breakfast treats. I hope you enjoy my favorite breakfast pastry as much as I do!
Follow my Step-by-step croissant recipe,
- Add a sprinkling of cinnamon sugar before rolling into crescents
- Add another generous sprinkling of cinnamon sugar before popping into the oven after the second egg wash
|Pillowy interior with cinnamon sugar rolled right into the pastry!
|Such a luxurious breakfast!
I love croissants as much as anyone, but they take so long to make! This is a little recipe that I made up called “Pane Zebra,” or Zebra Brioche. It is super simple and easy to make, and looks so elegant and fancy! All of those thin, delicate little strips of chocolate really add something special to these sweet, fluffy breakfast rolls, which is why I named them Pane Zebra. These rolls have a base of Cuban Pane Suave, a delicious sweet roll from the island of Cuba, which can be made super easily in the bread machine. I filled it with a cocoa block and rolled it out multiple times to get the striped chocolate effect. Your morning will certainly be brightened by these little stripes of chocolate.
With love, Erica
|An assortment of rolls and croissants
|Look at those zebra stripes!
Bread Machine Pan Suave
Adapted from Cuban Pan Suave
- 2 packages active dry yeast
- 3/4 cup granulated sugar
- 1 cup warm water (100-110 degrees F)
- 1/3 cup vegetable oil
- 2 large eggs, beaten
- 2 teaspoons salt, plus a little more for egg glaze
- 4 to 5 cups bread or all-purpose flour
- 2 tablespoons sesame seeds (I used poppy seeds)
- 1 tablespoon melted butter
Cocoa Block :
Adapted from Last but not Furno
1 egg white (keep the yolk for an egg wash later)
1/4 cup all purpose flour
1/4 cup sugar
1/2 cup (4 fl oz) milk
1/4 cup unsweetened cocoa powder
1 tablespoon butter
- Add the ingredients for the pan suave in the order directed by the manufacturer. Select dough cycle.
- Prepare the Cocoa Block: In a bowl put the egg white with the sugar and flour and stir to obtain a smooth and creamy consistency . Pour the milk in a saucepan and bring to boil, add the cocoa and stir quickly. Add the egg white mixture and stir and cook until thick.
- Quickly add the butter and stir. Let cool at room temperature.
- Put the cocoa mixture between two sheets of plastic film and press to form a square (you can use a rolling pin) and then put it into the fridge.
- Once the dough cycle is done, deflate the dough and roll it out in a rectangle on a floured surface. Place the cocoa block into the center and fold into Thirds, starting with the top third then fold the bottom third of the rectangle up over the dough. Rotate it 90 degree (That I know the narrow end faces you, keeping the seam on your right) and roll out again (1-2-3-4). Fold the dough I know That the two short edges meet in the center and then fold the dough in half, like a book. Rotate it 90 degrees (you have four layers and the the seam is on your right). Roll out the dough again (5-6-7-8). (See Diagram)
- Cut the dough into 1/2in strips and roll to form the rolls or cut into triangles and shape into croissants (9-10).
- Put Them on a baking sheet and the rise for about 1 hour.
- Bake at 350 for 20 minutes, or until golden brown