I’m going to guess that this croissant loaf is either the distant cousin, or maybe the mother of the cronut. Maybe we can coin the term “Cread” for this (Croissant + Bread). Recipe and image via Not Without Salt.
2 pounds croissant dough
1/2 cup sugar
2 teaspoons or so, freshly grated cinnamon
1 egg yolk
1 teaspoon water
For preparation instructions, click here.