Cinnamon morning bun

Cinnamon breakfast bun

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För 35 portioner

Cinnamon breakfast bun

2000 g flour type tradition

240 g sugar

50 g sea salt

50 g dry yeast

140 g Debic Constant Butter

100 g egg

860 g water

300 g fermented viennoiserie dough

1000 g Debic croissant butter


Cinnamon breakfast bun

Knead all the ingredients exept the croissant butter:4 minutes in first gear and 6 minutes in second gear until the dough looks smooth and the glutenic network is done. Dough temperature: 24° C

Leave to proof for 30-45 min;

Deglaze and shape in 30 x 40 cm rectangle and keep in the fridge over night.

Incorporate the CROISSANT butter by giving a double turn and a single turn.

Let it rest in the fridge for 15 minutes.

Roll out 40 cm large, divide in half with a knife.

Spray water and sprinkle coarsely ground cardamom seed.

Roll the 2 halves of the paton and cut 70 g pieces.

Proof in 9 cm rings line up with paper.

Proof at 25° C, 75-80% humidity for 3 hours.

Egg wash

Bake at 180° C for 10-12 minutes.

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