I seem to be all about the baking challenges this month!
Croissants are made from a laminated yeast dough. The dough is rolled out and a thin block of butter is added. The dough gets folded and rolled, folded and rolled…multiple times. This is a long process (about 10 hours), but really, the hands-on time is rather short (though you will get an arm workout!). The end result is flaky, buttery, and delicious! The recipe makes 22 croissants, but you can easily freeze some of them (which is what I did), to bake up whenever the mood strikes!
The recipe I used is from Cook’s Illustrated. I am going to ask that you click on the link for the recipe, as I could not explain the process any better than they do. They also provide step-by-step pictures (there is even a video!) which really helps.
If you like croissants, but have never made your own, I highly recommend trying it!
Oh, and my next batch is going to have chocolate in them! 🙂