butter love

I made croissants! For breakfast! This is the second time I have tried and they were so delicious. I used the recipe from this book and the interesting but rather long (three day!) process proved worth the effort. The amount of butter involved was somewhat alarming, however I think this gorgeous butter was key to their yumminess…

We ate ours with our last jar of raspberry jam. It always cheers me to open up a little bit of summer on a dreary winter’s day.

I had always categorised croissants as one of those things best left to the professionals, or needing specialist ingredients. This recipe didn’t require any strange ingredients, only a little baking experience and a lot of enthusiasm. Especially for butter.

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