I sugared this batch, so I don’t think you’ll see anything. I’m going to try again tomorrow, and try to lower the oven temp 10 degrees (although we did test the oven and it seems to be right, but you never know). I’ll take pics and post those ones.
The croissant recipe calls for 15 minutes of chilling the prepared cinnamon rolls just before baking. I think it’s because of the amount of butter in the recipe. There’s 3.5 sticks (14 oz) in a batch made with a ratio of 4 cups flour. I think I’ll also drop the butter by one stick.
Yes, the very last batch I tried this a.m. before heading to market ended up with the outer round of the cinnabun very puffy—looked just right, actually—but the inner 3 rounds didn’t cook at all. They turned out the worst of any I’ve tried so far.
Basically, it’s a very rich croissant recipe. The usual flour/yeast/milk batter that’s chilled one hour. Then roll the butter block (3.5 sticks + 2 tb. flour) to the 2/3 parts of dough. Fold. Turn. Roll out to 24x12; fold, turn (book fold this time); chill one hour. Turn. 3-fold. chill up to 24 hours. Shape. Proof 45-60 min; chill in fridge 15 minutes. Cook 25 min (according to recipe—I’ve only ever cooked max 18 minutes) at 375.
Seems pretty straightforward. But I cannot get it to work. I’m going to try proofing in an incubator next time for temp control, drop the butter by one stick, and lower the oven to 365 degrees. What do you think?
Thanks for your advice, by the way. I’m quite frustrated—-and determined to get the bloody recipe right!