Pinwheel Croissants Recipe (with Video)

Method for making the laminated dough
1. To make the laminated dough, follow the recipe for my traditional croissants where I have explained how to make the dough and how to layer and fold it with the butter, all the way through to the step where you roll out the dough one last time.
2. Roll it into a 8x21” rectangle (instead of 9x21”).
3. Cut the dough into 6 strips along its length; each strip should be roughly 1.25” thick.
4. Roll each strip tightly and gently along the length like a cinnamon roll.
5. Place on 2 baking sheets and pull and tuck in the ends.
6. Brush with egg wash generously and then place a 4” cake ring around each croissant (brush inside of the rings with butter).
7. Let rise in a warm place for about 1.5-2 hours until the croissants have expanded inside the ring and become jiggly.
Method for baking the croissants
1. Preheat oven to 390F.
2. Use a flat measuring cup to flatten the croissants very lightly (don’t put too much pressure).
3. Cover with another coating of egg wash.
4. Bake for 8 min and then turn down the temperature to 330F and bake for 18-20 minutes.
5. Open the oven midway and use a measuring cup to lightly flatten the croissants.
6. End with a 30s broil to get a nice golden color.
7. Remove the croissants from the cake rings and let them cool down before adding the fillings.