Butter-Wheat Bread with Dutch Crunch Topping

This is a great way to use up puff pastry, croissant, or Danish dough scraps that might otherwise go to waste; you might call it the baker’s version of rum balls. I put pieces of scrap dough in the freezer until I have enough scraps to make a batch. The scraps freeze well for several weeks. To use this dough for braiding, start with cold water, keep the dough rather firm, and, instead of letting it rise until doubled in volume, just let it relax for 10 minutes before you begin to form it.</