Bake-at-home instructions

 

Whether you’re making Plain Croissants, Chocolate Croissants, or Cinnamon Rolls, keep your dough frozen until the day you plan to enjoy. Once ready, remove your dough from the freezer and place each piece flat on a cutting board. Let the dough thaw for about 20 minutes.

Total Prep & Baking Time:
Croissants & Cinnamon Rolls - 2 hours
Cookies - 1 hour

 
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PREPPING & PROOFING
CINNAMON ROLLS

FOR CINNAMON ROLLS
Once thawed, spread your cinnamon and brown sugar mixture evenly across your 3x12 inch rectangular pieces of dough and lightly press it down (one container of the cinnamon sugar mixture is enough to cover 2 rectangles of dough). Tightly roll from one 3 inch end to the other. Once rolled, with a sharp knife, slice the roll in half, making two 1-1/2 inch cinnamon rolls. Tuck the tails underneath and place each cinnamon roll on a greased baking sheet (we use sprayed parchment paper), with a little space between each cinnamon roll. Then egg wash each cinnamon roll.

We don’t serve our cinnamon rolls with icing at Fiddlehead because we think they’re sweet enough as they come. But if you want to add your own icing, do your thing!

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PREPPING & PROOFING
CROISSANTS

FOR PLAIN CROISSANTS
Once thawed, using a sharp knife and cutting board, slice each 3x12 inch rectangle at a diagonal, from one corner to the opposite, making two triangular pieces of dough. The trick is to position the tip of your knife at one corner and slide it through the dough on the diagonal, instead of chopping it. Roll your triangles starting at the 3 inch side, down to the tip. Once rolled, place each croissant on a greased baking sheet (we use sprayed parchment paper), with a little space between each croissant. Then egg wash each plain croissant.

FOR CHOCOLATE CROISSANTS
After cutting your croissant dough as described above, spoon 1 tbsp of our chocolate powder down the center of the triangle, starting at the 3 inch end, and leaving the tip bare. Roll your triangles, keeping the chocolate powder on the inside. Pour the extra chocolate powder on a plate- once your chocolate croissants are rolled, dip the tops of each croissant in chocolate powder. Then place each croissant on a greased baking sheet (we use sprayed parchment paper), with your chocolate side facing up and some space between each croissant.

BAKE & ENJOY
HAPPY HOLIDAYS!

Let your dough proof on your baking sheet at room temperature for 1 hour. The more patience you have, the lighter and fluffier your treats will be!

Bake your treats at 350º for about 30 minutes or until the crust is flakey and there’s a uniform golden color across the dough. Remember to flip your baking sheets at the 1/2 way point for a more even bake.

FOR PLAIN CROISSANTS
Make a simple syrup by adding the provided sugar and 2tbsp of hot water to a bowl and stirring it until the sugar dissolves. After your plain croissants come out of the oven, liberally brush simple syrup over each one for a subtle sweetness.

Best served right away with your loved ones!

Don’t forget to post pictures along the way and tag us! @fiddleheadferncafe

Dry Mix
Cookie Jars

Melt 1 cup of your preferred butter or vegan butter (butter not provided), and cool to room temp.

Prepare a flax egg by mixing the provided flax seed meal with 1/4 cup of water and let it sit in the refrigerator for 10 minutes.

Pour remaining contents of the mason jar into the bowl of your stand mixer with a paddle attachment and begin mixing.

Add the butter, 2tbsp vanilla, and flax egg and mix on low speed. Scrape the sides of the bowl to incorporate any remaining dry mix. Mix until dough is thoroughly combined and then chill in the refrigerator for at least 30 minutes.

Using an ungreased non-stick baking pan or parchment-lined baking pan, shape your cookies into balls.

  • For 12 large cookies: scoop 1/4 cup of dough, shape into balls, and bake at 375º for 14-16min until edges are golden brown.

  • For 24 small cookies: scoop 1/8 cup (2tbsp) of dough, shape into balls, and bake at 375º for 10-12min until edges are golden brown.

Note: Make sure to leave space between each cookie. Leaving optimal space will likely require 2 baking sheets.

Optional: Before baking, sprinkle each cookie with a pinch of salt.

Let cookies cool on a wire rack and enjoy while they’re still warm!