Croissants

I don't know what possessed me, but I decided that it is totally unfair that vegans miss out on croissants, and that this injustice needed to be rectified, at least for the resident vegan.

I used this recipe, except I used atta flour (only because we have completely run out of white flour). Oh, and my folding technique was a little idiosyncratic (I consulted a few different recipes on this, and it turns out that understanding written instructions on how to make laminated pastry is not my strong suit. I wish they would draw pictures instead!).

The croissants smelled spot on, and they tasted pretty good but they didn't turn out flaky. The texture inside was more like an airy brioche. I guess I didn't chill the dough enough between foldings. Oh well.

The most important part: they conveyed this stuff to our mouths perfectly.