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Croissants with cinnamon butter - 32 pieces

Ingredients

For the cinnamon butter

150 g homemade butter
100 g sugar
3 tsp cinnamon

For the dough

600g flour
125g butter
3 tsp baking powder
80g sugar
1 egg
200 ml milk

 
Preparation

For the cinnamon butter, stir 100 g of homemade, lightly salted butter (alternatively: butter or margarine) until it is soft. Add sugar and cinnamon and mix everything carefully.

To make the croissant dough, first stir the margarine and sugar until fluffy.

Add flour and baking powder and fold in. Pour in the egg and milk...

...and knead everything until you have a smooth dough that is as crack-free as possible.

Divide the dough into four equal parts.

Form each portion into a ball and roll out into a circle (about the size of a springform pan). Then spread the cinnamon butter on the dough and cut it into 8 “cake pieces” that are as large as possible.

Then roll up the pieces from the wide side and shape them into croissants.

Then place (with enough space) on a baking tray lined with baking paper and bake in a preheated oven at 350 °F (180 °C) for about 20 minutes until golden brown .

Allow the finished croissants to cool slightly and then serve with the remaining cinnamon butter!

[Translated from here.]