Cinnamon Cruffins and Nutella Croissants

 

What is better than waking up on Christmas morning to some Danish pastries?! These are a couple of pastries that would be hard to beat when it comes to indulgence, one being a cruffin which is filled and coated in cinnamon sugar, and the other a croissant filled with Nutella. If you fancy more of the traditional danish flavours, you can use the pastry recipe to make a whole array of different types and flavours. 

Recipe - Makes 12

• 140g strong white flour
• 140g plain flour
• 7g yeast
• 5g salt
• 25g caster sugar
• 150ml water
• 150g butter, diced
• 50g caster sugar
• 1 tsp cinnamon
• 15g butter, melted 
• 100g Nutella
• Egg, for glazing

Prepare the pastry by mixing the flours in a bowl and tip the yeast to one side and the salt and sugar to the other. Add the butter and rub in roughly, leaving large chunks. Add enough water to bring together to a dough.Wrap in clingfilm and chill for 1 hour in the fridge.

Roll the dough out on a lightly floured work surface to 3 times as long as it is wide.Fold the top third down and bottom third up.Wrap and chill for 30 minutes. Repeat the rolling and folding process three more times, chilling for 30 minutes in between and turning 90 degrees each time.

Divide the dough in half and roll the first half our to a large rectangle 10cm high and 30cm long. Brush with melted butter and sprinkle over the cinnamon sugar. Roll up tightly from the long end, then trim the edges. Cut into 3 portions and slice each one down the middle exposing the filling. One at a time, take a piece and face the filling outwards, and wrap into a circle. Place into the hole of a muffin tin. Repeat with the remaining pieces.  a

With the other half, roll out to a large rectangle 15cm high and 30cm long. Spread Nutella over the right hand half, then fold the other half over the top. Press together gently. Cut into 6 equilateral triangles the height of the short length of the dough (15cm) and roll each into a croissant shape from the bottom towards the point. Place spaced apart on a baking tray lined with baking paper. 

Leave at room temperature to rise for 1-2 hours or until an indent slowly refills. Bake at 200C for 15 minutes.Remove and toss the cruffins in more cinnamon sugar before cooling all on a wire rack.