Homemade Cinnamon Toast Crunch

Name: Homemade Cinnamon Toast Crunch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon plus 1/2 teaspoon cinnamon; 1/2 cup granulated sugar; 1 1/4 cups white whole wheat or whole wheat pastry flour ((or additional all-purpose flour)); 1 1/4 cups all-purpose flour; 1/2 teaspoon kosher salt; 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces; 1/2 cup cold water; 2 teaspoons vanilla extract; 2 -4 tablespoons salted butter, melted

Simple to make, uses only 6 pantry staple ingredients, healthier, way better than the box, fun to make, and so delicious!!!

⏱ 45 menit 🔨 Persiapan 30mnt 🔥 Masak 15mnt 📊 Sedang 🍽 6 porsi 👁 30

Bahan-bahan

6 porsi

1 tablespoon plus 1/2 teaspoon cinnamon
1/2 cup granulated sugar
1 1/4 cups white whole wheat or whole wheat pastry flour ((or additional all-purpose flour))
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
1/2 cup cold water
2 teaspoons vanilla extract
2 -4 tablespoons salted butter, melted

Langkah-langkah

1. Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar. 2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.3. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper. Brush the dough with melted butter and sprinkle generously with cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2-inch squares. Repeat with the remaining dough. 4. Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart. 5. Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...with milk, a top ice cream, or simply by the handful.