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

Image may be NSFW.
Clik here to view.

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 Image may be NSFW.
Clik here to view.  (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.Image may be NSFW.
   Clik here to view. Image may be NSFW.
   Clik here to view.
3. Starting at the short edge, roll the dough up into a log.Image may be NSFW.
   Clik here to view.
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).Image may be NSFW.
   Clik here to view.
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.