Cinnamon Twists from Croissant Dough Scraps
Making croissant dough is indeed hard work — don't throw away those scraps and end pieces. Save them to turn into crispy, buttery, and delicious cinnamon twists instead!
Servings: 6 cinnamon twists
Equipment
- Pizza Wheel
Ingredients
- Dough scraps from 1 batch of croissant
- 1 egg
- 1 tablespoon of water
- 1 tablespoon of sugar
- ¼ teaspoon of cinnamon
Instructions
- Take the dough scraps out of the fridge or freezer (allow it to thaw first), and put them together to form a rectangle.
- Roll it out to 12” long and about ¼” thick.
- Slice into strips about ½” to ¾” in width. One batch will yield approximately 6 strips.
- Stretch each strip and fold in half twisting from the top down.
- Place the twists on a parchment lined baking sheet and let rise until puffy. This could take 2-4 hours depending on the day’s temperature.
- Preheat oven to 325°F.
- Beat one egg with 1 tablespoon of water to make egg wash.
- Add sugar and cinnamon to a small bowl and combine thoroughly.
- Brush egg wash all over the twists and sprinkle cinnamon sugar generously to cover each twist completely.
- Bake for 28 minutes, rotating the pan half way through if necessary.
- Cool on a wire rack before serving.
