Cinnamon-Raisin Danish Swirls (a step-by-step guide with .gifs)

Okay, so, as I said in the chocolate croissant post, this series of recipes use only 1/4 of the croissant dough each (i.e. 1 piece of dough).

That means you can make:

• a batch of croissants,
• a batch of chocolate croissants,
• a batch of these cinnamon swirly things,
• and make a batch of something else too!

All from that one batch of dough, wooooh!

These Cinnamon-Raisin Danish Swirls are probably my favourite out of all three things I made from the dough; they’re crisp, flaky and little chewy from the generous amount of caramelised cinnamon-sugar, plus everyone knows that cinnamon is the best  (P.S the above photo is currently my phone background, ahaha, they really are one of my faves!)

You will need:

• 1 piece of croissant dough (1/4 of the whole recipe), the step-by-step tutorial for the dough can be found here
• 1/3 cup sugar mixed with 1 tbsp cinnamon
• 1/4 cup raisins

To shape the Cinnamon-raisin Danish swirls:

1. Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10″ x 8″ rectangle.
2. Sprinkle evenly with a the cinnamon sugar mixture. Then sprinkle on the raisins.
3. Starting at the short edge, roll the dough up into a log.
4. Cut into 1″ pieces, using a piece of thread / unflavoured floss or a sharp knife (yup, I’m re-using a .gif from before, haha I’m lazy, okay).
5. Place, cut side down, 2″ apart, onto a lined cookie sheet.

Bake:

Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).

Once ready to bake, preheat the oven to 450 degrees F (22o degrees C) . Brush the chocolate croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 3-6 minutes until well browned and puffy.

Let cool on a wire rack. Enjoy your 2 to I-literally-don’t-know-how-long-these-took-to-make-any-more day labour of love.

Tagged as: bread, cinnamon, egg free, fruit, raisin, tip