Recipe Croons

Ingredients

Method

  1. On flour weight use 20% Macphie Superdough, 50% water, 4% yeast. Make into a dough. Layer the dough with unsalted butter or pastry margarine (50% on flour weight) three half turns. Roll out pastry to 3mm thickness and cut into 25mm x 300mm strips.

  2. Using an 85mm diameter x 35mm baking hoop.  Lightly butter or oil the inside of the hoop to prevent the croon sticking  during baking.   Roll up the pastry to approx’ 60mm in diameter and place inside the hoop.

  3. Cover the hoops and place in a warm place. Proof the pastry for 30-40 minutes before baking.  The croons need to be baked with a lid on top. Preheat a tin in the oven at 210°C.  Place a sheet of baking parchment on top of the hoops and the hot tin on top of the parchment then place in the oven and bake for 12-15 minutes until golden brown.

  4. Once cool, fill and top as desired.

Products used