Croissants

< 1 minute read

I’ve made these croissants a couple times: https://www.foodnetwork.com/recipes/food-network-kitchen/homemade-croissants-5277802

The first time they didn’t rise at all because I used the wrong type of yeast (instant quick rise, which only rises once; whereas “active” yeast can rise repeatedly and is what you want here). The second time I skipped letting it rise overnight and they weren’t as poofy as I would have liked. But they were still buttery and wonderful.

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