Sausages Twisted Croissant


by: Elly

Coincidence I made croissants with wateroux system, which is made the thick dough and then let stand for some time. After that is mixed with other ingredients. And the edges of the dough are uneven and had to be cut, so I made croissants twisted to sausages for kids snack, better. Sausages. For the Croissant Wateroux click here or I rewrite here again.


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serves: 20

550 gr flour (275 gr bread flour + 275 gr all purpose flour).

50 sugar.

170 ml luke warm water.

100 ml / 125 fresh milk.

1 pack dried yeast.

340 gr cold butter / margarine.

1 yolk

1 tsp salt.

1 tsp vanilla.


Yolk for spreading the surface.

Nutrition Facts
Sausages Twisted Croissant

Servings Per Recipe: 20

Amount per Serving

Calories: 240

  • Total Fat: 15.3 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.5 mg
  • Sodium: 152.7 mg
  • Total Carbs: 23 g
  •     Dietary Fiber: 3 g
  •     Sugars: 2.6 g
  • Protein: 4.6 g

how is this calculated?

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1.  Prepare the wateroux dough : mix salt, luke warm water, yeast and 150 flour from total of flour : 500 gr flour. Mix until blended.

2.  Wrapped with wrap pax and let stand for 1 hour.

3.  From the wateroux dough, make on the middle dough and add yolk, half sugar and 2 - 3 tbsp of remaining flour. Mix until combine evenly.

4.  Add remaining sugar, flour and vanilla, mix until combine evenly and pour fresh milk and knead until smooth and elastis.

5.  Round and wrapped up with wrap pax, put in freezer for 1 hour.

6.  While wait for 1 hour, remove the butter from freezer and wrapped with clean damp cloth, let in room temperature.

7.  After thar, milled with rolling pin until thin with a width and height slightly smaller than the dough. So that the dough can cover the whole butter when the milling and folding process.

8.  Sprinkle table with flour, put the dough and milled with rolling pin rectangular with 1 cm thickness.

9.  Placed the butter on one side of the dough and fold over the dough from the other side and keep 1 cm from the edge of the butter.

10.  Milled until 1 cm thickness and folded again. Do until twice. Wrapped with wrap pax and place in freezer for 30 minutes.

11.  Remove from the freezer, sprinkle the table with flour and milled 1/2 cm thickness dan cut such ribbon with widht 1 cm.

12.  Take a sheet of dough and sausage and twisted the dough to sausage. Put on the baking tin.

13.  Do until finish and then wrapped with aluminium foil and place into freezer for 1 hour.

14.  Preheat oven with 200°C temperature.

15.  Spread the croissant with yolk and bake for 25 minutes until golden brown. 10 minutes down heat and 15 minutes up heat.

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