Keto Iron Chef’s Keto-Crocinnabuns

Keto Iron Chef's Keto-Crocinnabuns
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Well this is the 3rd attempt I had ever made to make a hybrid of croissant pastry with cinnamon rolls in a ketofied way, which unfortunately always fails before

And yesterday I finally succeed …Eurekaaaa…LOL

Keto Iron Chef's Keto-Crocinnabuns

The trick was using a very cold water for making the croissant dough, so the yeast will be suspended on the leavening action without having to refrigerate many time between each folding process, just like what bakers did on making croissant. Coz if the yeast leaven too soon then the dough will became to soft to be rolled and tear easily

And to simplify the flaky effect, I suspend the butter liquidity by mixing it with the Keto-Flour as the coagulator and using 1 : 1 ratio of Butter : Keto-Flour, so the butter will still bring the flakes comes out between layers after bake, and dries out the moisture from the thin layers of dough to get the crispness

Then another trick to simplify the rolling, I use a Pasta Machine to roll this dough into a pasta sheet, so that I won’t need to roll the dough many time between folding. And just spread the pastry batter over the rolled sheet and fold it like an envelopes (4 – 5 folds) without having to worry for the leaking butter just like on the traditional way of making croissant dough

Damn.. I finally nailed this one
So I’m naming this Keto-Bread

Keto-Crocinnabuns

  • Servings: 4
  • Difficulty: easy
  • Print

A marriage of Croissant & Cinnamon Rolls in a Ketofied Way

May I call this the world first Ketofied Crocinnabuns??.. LOL
Well here goes the recipe..

Keto-Crocinnabuns
6 serving size

Ingredients
* For Crocinnabuns Dough
Dry Ingredients
60g Casein Protein Isolate
40g Whey Protein Isolate
20g Egg White Powder
20g Egg Yolk Powder
60g Inulin Powder
6g Psyllium Husk
4g Xanthan Gum
2g Salt
2g Vanilla Extract
5g Sucralose
4g Instant Dry Yeast
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 60g Wheat Protein Isolate 8000, 40g Casein Protein Isolate, 20g Whey Protein Isolate, 20g Egg White Powder, 20g Egg Yolk Powder, 40g Inulin Powder

Wet Ingredients
40g Cold Egg White
60g VERY COLD WATER (to suspend the yeast leavening action over the dough, during the rolling & folding process)
10g Coconut Oil

* For Pastry Batter
Dry Ingredients
100g Keto-Flour (half the quantity from the Keto-Flour formula listed above)
2g Salt
2g Vanilla Extract
5g Sucralose

Wet Ingredients
15g Coconut Oil
75g Butter

* For Cinnamon Spread
30g Butter
20g Cinnamon Powder
10g Sucralose

* For Egg Wash
1 Egg Yolk
1 tsp Coconut Milk

Direction
* For Crocinnabuns Dough
Whisk all dry ingredients on a mixer bowl. Using low speed stage, mix in egg white until crumbly dough formed, then add water gradually while raising the mixer speed into medium stage until a dough completely formed

Keto Iron Chef's Keto-Crocinnabuns

Rest the dough for 10 minutes at the refrigerator

Divide the rested dough into 6 equal parts. Then using a pasta machine, roll each dough into stage 5 – 6 setting on the pasta machine

Keto Iron Chef's Keto-Crocinnabuns

Rest the rolled dough back in the refrigerator for another 10 minutes

* For Pastry Batter
On a standing mixer, cream butter until light with low speed. Then add coconut oil until combined and gradually add the Keto-Flour using spoon until the batter thicken

Rest the batter for 10 minutes at the refrigerator, then divide the rested batter into 6 equal parts.

Keto Iron Chef's Keto-Crocinnabuns

* Assemble
On a silicone pad, spread the rolled dough with the pastry batter evenly

Make 3 – 4 fold from one side to the other end of the rolled dough, then fold one more time to the opposite direction (just like closing a book)

Roll the dough at one direction to flatten and seaming the pastry batter within.

Brush the butter over the rolled dough, then sprinkle cinnamon powder and sucralose evenly

Roll the dough into a log and make a seam at the end by pinching it to combines

Repeat the procedure with the rest of the rolled dough until 6 Crocinnabuns are formed

Keto Iron Chef's Keto-Crocinnabuns

Proof the dough on a warm spot for 20 – 30 minutes until double in size

Preheat the oven into 300F

Give an egg wash over the risen dough, then bake for 30 – 40 minutes, until brown

Served with black coffee or green tea

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