Ingredients
Dough: 1 sheet puff pastry (thawed but cold) or laminated brioche dough
Filling/Brush: 3 tbsp unsalted butter (melted), 2 tbsp granulated sugar, 1/2 tsp vanilla extract
Egg Wash: 1 large egg whisked with 1 tbsp milk
Dusting: 2 tbsp powdered sugar
Instructions
Prep & Slice: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the pastry dough into a thin rectangle. Brush lightly with melted butter mixed with sugar and vanilla.
Twist & Shape: Cut the dough lengthwise into strips about 3/4-inch wide. Take each strip, twist it firmly along its length to create spiraled layers, then loop the twisted strand into a circle, joining and pinching the ends together to form a ring.
Bake: Arrange the pastry rings on the prepared baking sheet. Brush the tops gently with egg wash. Bake for 18–22 minutes until puffed, crisp, and deep golden-brown.
Finish: Allow to cool on a wire rack for 5 minutes, then dust generously with powdered sugar before serving warm.