This recipe doesn't make
traditional croissants, but more of
a beautiful cross between a
kanelbulle (Swedish cinnamon bun)
and a croissant. They're soft and
slightly flaky, as I only give the
dough two 'simple turns', as
opposed to my usual croissant
routine of three. In fact, a look
inside will give it away: the
membranes are thicker, and cinnamon
speckles dot them throughout.