Croissants with nuts and cinnamon

Nut and Cinnamon Croissants - A Delicious Delight from Childhood

Who doesn't remember the enticing aroma of freshly baked croissants filling the air in small bakeries? This recipe for nut and cinnamon croissants evokes pleasant memories from student days when a warm snack was all you needed after a tiring day. Today, I invite you to discover how to recreate this delicacy at home, with a taste reminiscent of those that delighted your childhood.

Preparation time: 2 hours (including rising time)
Baking time: 15 minutes
Total: 2 hours and 15 minutes
Number of servings: 12 croissants

Ingredients:

*For the dough:*
- 300 g flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 125 ml lukewarm milk
- 2 tablespoons oil (about 60 ml)
- 120 g butter (for incorporation)
- 1 teaspoon dry yeast (or 20 g fresh yeast)
- 1/2 teaspoon sugar (for activating the yeast)
- 1/4 cup lukewarm water

*For the filling:*
- 100 g butter
- 1 teaspoon cinnamon
- 2-3 teaspoons sugar
- 200 g walnuts (ground and toasted)

*For brushing:*
- 1 egg yolk
- 3 tablespoons milk

Step by step: Preparing nut and cinnamon croissants

1. Activating the yeast: In a cup, add the dry yeast and 1/2 teaspoon of sugar, then pour in 1/4 cup of lukewarm water. Let the mixture sit for 5 minutes until bubbles form on the surface, indicating that the yeast is active.

2. Preparing the dough: In a bowl, combine the flour with the sugar and salt. Add the lukewarm milk and oil, followed by the activated yeast. Mix well until you obtain a smooth dough. At first, the dough will stick to your hands, but as you knead, it will become compact and elastic.

3. Rising the dough: Place the dough in a warm, draft-free area and let it rise for 1 hour. After this time, the dough should double in size.

4. Chilling the dough: Once risen, place the dough in the refrigerator for 30 minutes to make it easier to handle.

5. Preparing the butter for lamination: Cut the 120 g of butter into thick slices and place them between two sheets of parchment paper. Using a rolling pin, roll the cold butter out to about 20 cm x 10 cm. It is essential for the butter to be cold to achieve fine layers.

6. Shaping the croissants: Remove the dough from the refrigerator and roll it out into a sheet measuring 30 cm x 15 cm, larger than the rolled-out butter. Place the butter in the center of the dough sheet and fold the edges of the dough over the butter, completely covering it.

7. Chilling and laminating: Roll out the dough again (with the seams on top) and place it back in the refrigerator for 30 minutes. Then, fold it into thirds, bringing the first side to the center, followed by the second, forming a "letter". Repeat this process two more times, chilling the dough between each round of lamination.

8. Forming triangles: After finishing the folding, roll out the dough into a sheet 50 cm long and 30 cm wide, ensuring the thickness is no less than 5 mm. Cut the sheet into triangles.

9. Preparing the filling: In a bowl, gently melt 100 g of butter in the microwave. Mix it with 2-3 teaspoons of sugar and 1 teaspoon of cinnamon. In a pan, toast the ground walnuts for an intense flavor.

10. Filling and rolling the croissants: Brush the triangles with the butter and cinnamon mixture, then sprinkle the toasted walnuts on top. Roll each triangle starting from the wide base, pulling the dough to form layers.

11. Placing on the tray: Line a baking tray with parchment paper and place the croissants with the tip inside to prevent them from unraveling during baking.

12. Brushing and baking: Mix the egg yolk with 3 tablespoons of milk and brush each croissant. Preheat the oven to 200°C (400°F) and bake the croissants for about 15 minutes until golden and browned.

13. The final treat: Keep an eye on them while baking, as they bake quickly. Once ready, let them cool slightly and then enjoy them warm, paired with a cup of tea or coffee.

Useful tips and variations:

- Calories and nutritional benefits: One croissant contains approximately 200-250 calories, depending on size and filling. While they are a delicious treat, moderate consumption is essential. Walnuts provide healthy fats and protein, while cinnamon is known for its antioxidant properties.

- Variations: You can experiment with different fillings, such as chocolate, almonds, or dried fruits. You can also add flavors such as vanilla or rum essence to the butter mixture for an extra touch of flavor.

- Serving: These croissants pair perfectly with a cup of fresh coffee or fragrant tea. I recommend serving them warm, but they can also be enjoyed at room temperature.

Frequently asked questions:

1. Can I use whole wheat flour? Yes, you can replace part of the white flour with whole wheat flour, but be careful with the proportions so as not to affect the texture.

2. How can I store the croissants? It is best to keep them in an airtight container at room temperature for 2-3 days. You can reheat them in the oven to restore their crispy texture.

3. What can I do if the dough doesn't rise? Make sure the yeast is active. If not, try using fresh yeast and check the temperature of the ingredients.

Start this culinary adventure and let the aroma of nut and cinnamon croissants take you back to a bit of nostalgia in every bite. Happy cooking and enjoy!