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Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours). Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky. Recipe Video Recipe Notes *Instant yeast may be substituted.
Be warned though, it’s sinfully addictive. Preheat your oven to 190 degrees and lightly grease a bundt tin. Chop the croissant dough into small chunks and add to a large bowl. Add the remaining cake ingredients to the bowl and gently fold through, until everything is evenly distributed but the croissant chunks are still intact.
Cut the dough into long, skinny triangles (about 5-inches at the wide end). Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
Working with half the dough at a time (which is 12 croissants), roll dough into a 8 x 12 inch rectangle. (Put remaining butter and dough in refrigerator to keep cold.) Lay half the butter (9 slices) over top two thirds, leaving 1/2 inch margin all around.
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