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.
On a lightly floured surface, and working with one sheet of crescent dough at a time, roll dough into a 9″ x 12½” rectangle.
Cut dough lengthwise into six 1½”-wide strips. Twist, one at a time, by holding ends and twisting dough in opposite directions.
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.
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.