Croissants

Croissants, my friends, take a really long time to make. Two days, in fact. I'm not posting the specific recipe here, because it's too long to type up. If someone REALLY wants it (and I mean really wants it -- there better be a remake on here pronto), then I'll scan it.

Day 1: Make the dough. Make the butter rectangle (below). Leave both overnight in the fridge.

The butter rectangle. That's right. THREE sticks of butter, rolled out.

Day 2: Roll the dough out, fold it over the giant butter-tangle. Roll again. Fold again. Roll again. Fold again. Chill for 45 minutes. Roll again. Fold again. Roll again. Fold again. Chill for 45 minutes. Roll again. Fold again. Roll again. Fold again. Chill overnight.

Day 3: Roll again into a 1' x 2' rectangle (below). Cut into triangles and roll. Egg wash. Let rise for 2 hours. Freeze for 10 minutes. Egg wash again. Bake. Finally, you get to eat. Yum yum.

I froze most of this.

Yum!