- 1 batch of dough from the butter croissants (check home butter croissants recipe)
- 1/3 cup sugar mixed with 1tbsp 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 25cm x 20cm 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.
- 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 (220 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.