2 pounds croissant dough
1/2 cup sugar
2 teaspoons or so, freshly grated cinnamon
1 egg yolk
1 teaspoon water


Using the scraps from the croissant dough or just cut strips of the dough, lay a few strips in the bottom of a buttered loaf pan. Sprinkle the layer with a bit of sugar and cinnamon. Continue the layering until the pan is 2/3 full.
Cover the pan with plastic wrap or a cloth. Let the dough rise for 1 hour. If the dough was cold this may take longer. Press gently on the dough and when it springs back after you press in it’s ready for baking. It should look puffed but still a bit tight.
In a small bowl combine the egg yolk and water and brush on top of the loaf then finish with a bit more sugar.
Pre-heat your oven to 400°F.
Bake for 1 – 1 hour 15 minutes. If the loaf begins to brown too quickly turn down the oven a bit. It takes this loaf quite a while to bake through.
Let cool on a wire rack in the pan for 10 minutes before inverting and finish cooling.

Formulation courtesy of Not Without Salt