oli

I am making croissant dough, not to make croissant but Pain aux raisons. I made a set a few days ago and they came out very nice but I ran across this video and I was curious about the statement about making them crispy. In the video they say they mix water and flour the day before which will make them crisp. Will this really work? If so, do you mix all the the flour and water or what portion of the recipe? I can adapt my recipe to do this but I am not certain the portions. https://youtu.be/2MgHA2KvP5c

Wow

Pastrypastmidnight: You are a talented busy body.

Looks great.

Gorgeous.

Or apricot jam, my favourite for brushing on baked goodies.

Thank you

Just like my moms kifli

Love the look of that apple kugel. Would you be willing to share the recipe?

That looks scrumy. It looks like you didn't do the steam thing. I wonder how it would work with a bowl of water to create the steam.

Nice job, I've been meaning to make one perhaps with a few nuts to make it healthier.

I second that, looks incredibly rich.

Nice job and yes it looks like the traditional Stollen. I have made it in the past with a bunch of marzipan.

My post Thanksgiving dinner dessert. Apricot Frangipan tart.