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:
- Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10″ x 8″ rectangle.
- Sprinkle evenly with a the cinnamon sugar mixture. Then sprinkle on the raisins.
- Starting at the short edge, roll the dough up into a log.
- 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).
- Place, cut side down, 2″ apart, onto a lined cookie sheet.
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.