croissant com canela

The ingredients.
for the détrempe
300 g strong flour
200 g plain flour
80 g caster sugar
12 g instant yeast
10 g milk powder
10 g sea salt
125 g cold water
45 g butter
, melted and cooled down
for the butter
300 g unsalted butter, at room temperature
2 tbsp ground cinnamon
for the glaze
200 g icing sugar
boiling water
seeds from one vanilla pod

Para a receita completa acesse:

by fanny