Part of my Saturday was spent baking up a storm. I have become obsessed with cranberry-walnut bread and make it pretty often. I made some dough on Friday and baked on Saturday morning, but it was a little underdone. Rats!
While it was (poorly) baking, I mixed up some plain dough in the same bowl, hoping for some flavor transfer. That batch I baked up with some ‘Everything but the bagel’ seasoning on top. At the time of this writing, I have no idea how it will turn out. (It was ok. Not great, but ok.)
Also, I wanted to try to make croissants. On Maui, we went to a restaurant for lunch and Samith bought a croissant (so hard to spell) for us to much on while we waited. It. Was. Amazing. It was like eating flaky butter – I couldn’t believe it.
I’ve watched lots of baking shows and heard about cheater puff pastry – “rough puff”, so I found a recipe for that and tried it. Of course, I only wanted to make a small batch, so I halved it.
Except for the milk. I forgot to halve the milk.
Dang it!!!! I didn’t realize it until the dough was already resting in the fridge, so I hastily made up a sort-of-rest-of-the-dry-ingredients and smooshed them all together. Whatever.
This dough takes very little active time, but soooo much waiting time. You let it rest an hour in the fridge after mixing, then you roll it and fold it and let it rest again for at least an hour in the fridge, then you roll, cut and make the croissants and let them proof for two hours. I should have read the instructions better.
This part was fun.
That poor little guy on the bottom right. For each batch, I made a wrongssant out of the scraps.
They looked good when they were done, but the texture was a little dry. I’d like to try again sometime, but I’m leery after learning how much time goes into them.