Shaping Cinnamon Wheels

Ingredients

500g strong white flour

Plus extra for dust

1 tsp salt

20g fresh yeast

50g castor sugar

125 ml tepid water

1 small vegan egg

125 ml oats milk

Oil, to grease

200g cold, but pliable butter

Method

Using a large knife, trim the dough to a large rectangle . Spread the cinnamon butter over the rolled out pastry. Leaving a 1 cm border around the edge. Roll from the narrow end into a thick roll, sealed it the end with a little egg glaze. Chill, covered, if the pastry is very soft to firm up, then trim off the edges end cut into 2-3 cm slices. Turn cut side up and flatten them a little using your fingers.

you’ll Need to Make a Croissant Dough

The base dough should be ideally be made 12-24 hours in advance to let the flavour’s develop, and the fully prepared dough can be rested overnight before shaping and baking your croissant or cinnamon wheels

1.Mix the flour and the salt in a large bowl and stir in the sugar mix the yeast with 60ml of the tepid water in a small bowl until dissolved. the egg, remaining water and milk together and add to the flour along with the yeast mixture, to create a smooth dough that soft and slightly tacky

2.Knead the dough lightly for about 6 minutes until smooth and slightly elastic.

3.Place the dough in a very slightly oiled, large plastic bag. Exclude all air and tie a loose knot at the top. Leave the dough at room temperature for about 1 hour to ensure the yeast is working (the dough will increase in size), then place in the fridge for at least 6 hours, or overnight.

4.Take the dough from the fridge and remove from plastic bag. On on a lightly floured surface, reshape the dough into a ball, without working it excessively or it will become too elastic. Try to ensure ther no folds or holes in the ball of dough.

5.Using a sharpe a knife, cut across in the top, half way through the dough.

6.Now stretch each corner of the dough away from the dough ball into a thin flap. Place the butter between 2 sheets of baking parchment and lightly bash it using a rolling pin, to ensure it’s pliable, but not greasy. When it’s similar in consistency to the dough, shape it into a square (still in the parchment) the size of the centre of the dough.

7.place in the centre of the dough

8.Fold over the flaps to encase the butter completely. This is important to stop the butter ‘squidging’ out of the dough.

9.Lightly re flour the work surface ‘Ridge’ and then roll the dough into a rectangle. 3 times as long as it is wide, and about 5-7. 5mm thick. To do this, lightly tap the dough with a rolling both hands, then turn the dough 90” and ridge again, then roll until it has reached the correct size thickness.

10. Neaten the sides and corners, brush off the excess flour and fold the dough into 3, so the bottom third folds up over the middle third and the top third comes down over the 2 layers.

11. Wling film and chill in the fridge for 15 minuets to rest, ensuring it has enough time to relax to prevent too much elasticity but checking the butter doesn’t harden or it may break through the dough. Repeat steps 9 10 and 11 you have completed 3 ‘roll and folds’, making sure that the folded edges is to the side before starting to ridge each time.

12. Roll the dough out into a large rectangle, 4mm thick, and chill for at least 4 hours, or overnight on a very lightly floured tray and covered with very lightly oiled clingfilm.