Bake i.lovebutter Pastries to Perfection!
WELCOME TO THE I.LOVE BUTTER FAMILY!
HOW TO BAKE I.LOVE BUTTER CROISSANTS AND CINNAMON SCROLLS
Here is a step by step video, instructions & tips on the perfect proofing time and equipment to get your I.love Butter Croissants and Cinnamon Scrolls absolutely DROOL WORTHY every single time!
So, let's start with what you need to create your buttery gems. Other than your glorious frozen i.lovebutter pastries, you will need:
- For i.lovebutter Croissants: Standard size baking tray (25x35cm)
- For i.lovebutter Cinnamon Scrolls: Cake tin (22.5cm)
- Baking Paper
- Pastry Brush
- Egg Wash: 1x Egg Yolk & 1x TBS Water
Now for the fun part! Here's what you need to do:
Step 1. The night or 6-12 hours* before you would like to enjoy your Croissants/Cinnamon Scrolls...
For i.lovebutter Butter Croissants: Line a standard 25x35cm with baking paper and arrange Croissants across the tray ensuring there is enough room between each pastry to proof/puff up. We'd recommend around 4-5 pastries per tray.
For i.lovebutter Cinnamon Scrolls: Line a standard 22.5cm cake tin with baking paper and arrange Cinnamon Scrolls inside the tin in a circle. Standard cake tins should fit 5 scrolls perfectly!
Step 2. Leave the tray of frozen pastries uncovered on the kitchen counter overnight (6-12hrs) to thaw & proof - this is where the magic happens!
*Important Tip: See Tip #1 below on a proofing time guide which depends on the temp of your home*
Step 3. The next morning or 6-12 hours later, brush the Croissants/Cinnamon Scrolls with a simple egg wash (whisk 1 egg yolk & 1 tablespoon of water together)
Step 4. Pop the trays into a preheated 180 degree oven for 20-25min or until beautifully golden brown, turning once 15min into cooking time!
TIPS & PROOFING TIME GUIDE:
Proofing Tip #1: Proofing time all depends on the ambient temperature of your home. Here is a general guide that you can use for the perfect rise on your I.love Butter Croissants & Cinnamon Scrolls:
18-20 degrees - 12hrs
20-22 degrees - 10hrs
22-24 degrees - 8hrs
24-28 degrees - 6hrs
*Above this temperature, we would actually recommend to wait for another day to proof/bake your pastry goodies as they will tend to overproof at a high temp and collapse when baking.
Tip #2: Store in an airtight container in the pantry for 1-2 days or freeze for up to 2 weeks.
Tip #3: Not sure what to do with your leftover Croissants? Check out a recipe list HERE of how you can get creative!
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