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A savory croissant-dough is rolled out, coiled, and twisted to produce perfectly crisp, golden-brown exteriors that give way to soft, light, and puffy dough for delicious country ham and red-eye gravy danishes. Here’s how to do it.

Step 1

On a lightly floured surface, and working with one sheet of crescent dough at a time, roll dough into a 9″ x 12½” rectangle.

Step 2

Cut dough lengthwise into six 1½”-wide strips. Twist, one at a time, by holding ends and twisting dough in opposite directions.

Step 3

Coil one twist of dough around itself to make a 2″ round. Pinch end of second twist of dough onto the round; continue coiling dough to make 4″ round.

Step 4

Transfer danish to parchment paper-lined baking sheets; cover with damp dish towels until danish are formed. Using your fingers, press and stretch the center of each danish to make a shallow well before baking.

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