I was staring at the woman in front of me slack jawed and my eyes full of admiration. I elbowed Mr NQN.
“Look at her, she’s amazing…” I said wide eyed.
“That woman?” he said looking at me and looking in the direction where the woman was.
“Yep, her” and I let out a hopeless sigh. “One day I’ll learn to park like that. And did you notice that she’s in a rental car too!?” I said kicking the ground with frustration.
“OK just don’t clap like you did the other time. They’ll think you’re strange… or being sarcastic” he said.
Yes if there is one skill that I admire currently it is the ability of a person to drive a car because of course well I have no real skills to speak of. I haven’t yet crashed the car or had an accident (apart from that white van backing into me that really, truly wasn’t my fault Your Honour!). But there is still a yawning gap between my skills and those of a person that can drive or park just anywhere. So if you can park your car without causing a modicum of fuss then chances are that I will applaud you. Literally. Ok yes that was a strange moment and they did look at me like I had some squirrels running around in my brain.
Another skill that I used to admire a great deal was pastry making. That’s not to say that I don’t now, any profession that makes buttery layers of crispy leaves deserves applause in my books (and getting up so early too!) but having made puff pastry a few times I was surprised at how easy albeit time consuming it was. The pastry mixture for croissants is the same as butter puff pastry-you simply cut it up into triangles and roll them up and within about 12 minutes you have your own freshly made golden croissant with thousands of lovely airy layers and air pockets.
The inside of a croissant made with the recipe below
As Mr NQN doesn’t like croissants (I know darlings, but he’s a good man nevertheless) I decided to make a variation on croissants that addressed what he did like-sweets. Specifically syrups. I decided to make morning buns using the layered buttery croissant dough instead of a denser less buttery bun recipe-and since when has adding butter been a bad thing? This is September’s Daring Bakers challenge and I was only too happy when I saw croissants in the title.
Once the croissant or puff pastry dough has had its considerable time the recipe for the filling is similar to Norwegian cinnamon buns but it is based on a recipe for morning buns from the Tartine bakery in San Francisco. At Tartine they bake each individual croissant portion in a muffin tin and the result is a gooey bottomed sticky buttery bun worthy of Marie Antoinette. If you want the sensation of freshly baked morning buns without the labour of making the puff pastry (and I’m certain there are people that don’t want to spend the 12 hours doing so) you can buy a log of really good butter puff pastry like Careme and use that with the filling recipe below. I am a bit of a sucker for punishment so I made the puff pastry and baked these in a round springform tin as I actually like the parts that are joined to others as they tend to keep a softer edge on the pastry-but of course feel free to make these in separate compartments in the muffins tins if you prefer it that way. Just don’t forget to upturn them once baked and admire the deliciously buttery, sweet sugar bottom of them! And clap if you need to 
So tell me Dear Reader, which skill do you most admire in others? And have you ever made puff pastry before?
Sticky, Buttery Croissant Morning Buns
The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
Preparation time: In total, 12 hours (however, at certain points you can leave it overnight)
Making dough, 10 mins
First rise, 3 hours
Kneading and folding, 5 mins
Second rise, 1.5 hours (or overnight in the fridge)
Rolling in the butter (turns one and two), 15 mins
First rest, 2 hours
Turns three and four, 10 mins
Second rest, 2 hours (or overnight in the fridge)
Forming croissants, 30 mins
Final rise, 1 hour (or longer in the fridge)
Baking, 15 mins
Equipment required:
• Measuring cups
• Measuring spoons
• Mixing bowls of numerous sizes
• Rubber spatula
• Plastic bag
• Pastry scraper
• Counter space or board for rolling and kneading
• Rolling pin
• Plastic wrap
• Baking tray
Croissants
Servings: 12 croissants
Ingredients for the croissant dough:
- ¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
- 3 tablespoons (45 ml) warm water (less than 100°F/38°C)
- 1 teaspoon (5 ml/4½ gm) sugar
- 1 3/4 cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
- 2 teaspoons (10 ml/9 gm) sugar
- 1½ teaspoon (7½ ml/9 gm) salt
- ½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
- 2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
- ½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
Ingredients for the filling:
- 1/4 cup brown sugar
- 1/4 cup white sugar
- zest of 1 orange
- 1 tablespoon cinnamon
- pinch of salt
- 60g/2ozs butter, melted and cooled
- 1 egg, for egg wash
- honey to glaze (optional)
Directions:
1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Place the block of butter on a chopping board-it is easier to slice it when it is not rock hard cold so allow it to stay at room temperature for about half an hour to an hour (depending on the temperature). With a large chef’s knife slice the butter lengthways into four even slices as shown. Place in the fridge to chill until ready to use.
18. Once the dough has doubled, it’s time to incorporate the butter.
19. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
20. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
21. Remove the butter from the board, and place it on the top two thirds of the dough rectangle
22. Fold the top third of the dough down, and the bottom third of the dough up.
23. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
24. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
25. Again, fold the top third down and the bottom third up.
26. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. If your dough is feeling good yo can attempt a second turn at this stage but if the dough is feeling tight and the butter is leaking then rest in the fridge.
Like a book with the “spine” or fold on the left
27. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
28. Tap the dough with the rolling pin, to deflate it a little
29. Let the dough rest for 8 to 10 minutes
30. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
31. Fold in three, as before
32. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
33. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
34. It’s now time to cut the dough and shape the buns
35. Take a springform tin and line the base and sides with parchment
36. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
37. Mix all of the filling ingredients except for the butter, egg and honey together in a bowl
38. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm) or as large a rectangle as you can make
39. With a pastry brush generously brush the parchment on the base of the tin with butter and then sprinkle a third of the sugar and cinnamon mixture on the bottom.
Brushing butter on the dough
Sprinkling with cinnamon and sugar mixture
And then slicing into pieces
40. Brush butter on the dough and then sprinkle the rest of the sugar mixture on the dough and roll up and cut into 12 pieces. Place them in the tin and cover with cling wrap and leave to rise for 1 hour until doubled in size.
From this…
Risen to fit snugly
41. Preheat the oven to 170C/338F.
42. Mix the egg with a teaspoon of water and brush over the top of the croissant rounds. Bake for 20-25 minutes until golden. Brush with honey to add to the glaze if desired.
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101 Comments | Add your own
Sure she can park but can she make sticky, buttery croissant buns as well as you do?:)
What a great treat! It looks incredibly scrumptious. Great job.
Cheers,
Rosa
WOW I love the scroll cake that looks too cute well done. And your croissant are very good I love the crumb of them a wonderful job. Marvellous photos as always. Cheers from Audax in Sydney Australia.
Perfect perfect perfect!!! All the best things about croissants and you don’t need to add anything since it’s all there. I too was amazed at how easy they are to make… a lot of time waiting out those turns but really… if you are doing something else it’s not so bad at all. Mr Non Q should be a happy camper.
Don’t worry about parking it gets easier and at one point, the less you think about it the easier it is… your muscles know what do do… let the force be with you! Worrying just makes it harder!!
These look awesome.
…and yes, I really admire anyone who can drive properly in the crazy scary traffic here in my place!
Oh my goodness, Lorraine, what beautiful buns (can I say that?) No, I have never made croissants but they are on my list to try one day.
What a great idea1! The buns looks so delicious.
I can park pretty well, but one skill I would love to have is watercoloring, I would love to be a watercolor artist, one day….
OMG, these sticky goodness is to die for my dear…
I am so craving this now and that too badly…
What awesome clicks.
P.S Lorraine I simply love your blog and I want to pass on this award to you dear. You can collect it here http://www.simplyreem.com/from-my-kitchen/?p=537
Hope you will enjoy it…
Mmmmm the croissant buns look delicious:) Even though I wake at 4.52 each and every day, I still feel they will be too time consuming for me and my uselesss oven – they wont turn golden in my oven:(
What do I admire?
Good drivers – I too am rather useless at driving. I park in the furthest corner of the supermarket:)
People with good ovens – Mine is sooo bad.
Girls who can do great hairstyles without going to a hairdresser and who can cut their own hair!
Be still my beating heart!
YUM! They look absolutely divine. I didn’t look at the challenge for this month but I wish I had now. I have always wanted to make croissants.
Now I have no excuse, you have made it look so easy. Thanks
The skill I admire… hmm, I can’t accessorise… I always use the same bag, shoes etc because I feel every accessory I try on is screaming “Ahhh she doesn’t know what she is doing!”
When I see someone accessorised I want to applaud just as you did, or say “wow, how did you do that?”
well done on the challenge.. absolutely gorgeous.
Your croissants are amazing but the sticky buns…now that’s MY type of breakfast! You know, we don’t have to worry so much about parking anymore – check out the cars which do it all for you!!!
OMG this looks so good! I want one now with a cuppa thanks
I wish I could make croissants. I have tried once before and they were ok, but not fabulous…:( I will keep trying until I get them perfect.
Yum, Yum! That looks like a lot of work but totally worth it!!
What a totally delicious looking bun round. I just love cinnamon buns any way at all. But I must admit that making real puff pastry takes so long I am more likely to buy a good quality premade than make it myself.
Your croissants look so sticky and divine!! Definitely a decadent way to start the day.
I’ve never made puff pastry, I’m a little scared of it to be honest. So I guess I admire anyone who makes their own
my oh my – these look amazing!
This is indeed a labour of love. I think I will be buying pastry!
I have cinnamon buns in the oven right now!! But kind of wishing I saw this first! Croissant dough! Genius! Will be trying soon!
These look so delish! I have made puff pastry before – and this month’s Daring Bakers was croissants.
Arghhhhh puff pastry, I’ll NEVER forget that lesson at tafe, it was so painful. Sigh.
Great recipe. I’ve just started a no carb diet, so will have to bank this one for down the track.
I applaud your skill at making puff pastry and these amazing croissant buns!! I’ve always wanted to make my own croissants but decided it was too much effort!
Not a great post to read while 30 hours into a fast. I am salivating!
Oh ho, I tried a croissant recipe ala Julie Child and had oodles of pooled butter in the baking pan. I vowed never again, but here you are taunting me.
So … one more time.
i have been wanting to make chelsea buns for ages now but having seen your recipe i might just have to make it instead..it looks completely sinful..:)
Oh wow Lorraine, they look gloriously good.
Wow – this is an amazing commitment of time and effort! I showed Mr K and he thinks I should just make the Norwegian cinnamon buns instead. I didn’t realise I was offering…
I’ve never made traditional puff pastry before – I know my limitations! But I occasionally make a rough puff from a Delia Smith recipe which is yummy and for the effort, remarkably authentic.
K xx
This is amazing! I’ve always wanted to make puff pastry but have been too scared that it will be too hard. It seems relatively ok, just takes a while hey? I’ll have to give it a go…after the wedding lol!
Must be something in the air! I was just having a hat to a friend about making puff pastry & I’m going to give it a try later in the wee, using my Thermomix.
As for parking – I’m not terribly accomplished at parallel parking and the last time I successfully reverse parked I was so excited that I rang my husband and pulled him out of a meeting to announce it!
Oddly, he was less impressed with me than I had anticipated.
Great tutorial, beautiful croissant…wow!
Oh my goodness Lorraine, you have beautiful buns. But I’m sure you’ve been told this before. Hee hee. I’m awesome at parking but not at making puff pastry. (Short pastry I can do!)
I’m a little bit speechless! Wow, that butter, the pastry, the inside shot of a croissant, the buns… Beautiful!
I don’t know how to drive, but I very much admire pastry chefs, and people who know how to dress
NOOOOOO! Tempt me not with the sticky, gooey, sweetness of sticky, gooey, sweet, sweet croissants! So divine!
As for skills… As silly (and maybe shallow) as it sounds, people that are good at hair and make up! It’s so easy for some! In fact, the skills of the artistic and creative are always fascinating, whether it be in food, design, visual arts, and so forth
Mmm buttery goodness! They look absolutely delicious!
I want one of those cars that park themselves!
I’m super impressed with your buttery layers of loveliness, so very tempting!
I could go one of those right about now…
I admire people who can paint or draw, those who can sing and those who can play musical instruments. Clearly I have no artistic talent to speak of.
I must admit I still can’t parallel park very well, (even after 30 years of driving) where as my Husband does it using one hand into spaces that I wouldn’t even dream of attempting !!
Okay, so how’s this sound for a trade? I invite you over for breakfast. You make these. We eat them. To thank you, I sing and dance for your amusement and allow you to sit on my couch. Deal?
Lizzi-Done!
Oh they look so devine!! (i think my heart may have stopped just for a second when I saw all that butter!!) I admire anyone with energy!! Those people that get up at ridiculous hours of the morning and exercise (especially those people that boot camp!) I know this isn’t a skill but I know I could never do it!! (hence when I see pics like this, i must resist!!)
Holy moly, I just MUST try this version – what an absolutely fantastic idea, both completing the challenge and making it into something Mr. NQN would love. And rightfully so! I seriously want to try these. Amazing job.
Pile on the butter! I love this kind of savoury pastry.
Yes, Lorraine: the croissant bun ring looks divine, Lorraine. No, Lorraine: my waist and hips won’t allow, Lorraine
! Make puff pastry myself? You’ve got to be kidding 
! For best reason, look at the demo Kirstie (?) gives in the French Food Safari series, at the ‘Bennelong’, Sydney Opera House – am glad it is her and not me! Skills – oh, a whole lot, but, perhaps the ability some people have of immediately relating to other people of all kinds, without talking ‘up’ or ‘down’, finding a human interface at so many differing layers?
Yum! I love anything with cinnamon! love the photos too, just gorgeous!
I agree with you on liking them stick together. I also like the bread rolls with no ‘edges’ on them the best.
I’ve never made puff pastry but it is on my to learn list.
I admire people who can do just about anything that I can’t do! I’ve been a bit of a failure at macarons lately so the makers of those little goodies are definitely admired by me.
Hahaha I am so pleased that you’ve mastered one of the skills you used to envy. Your pastry looks divine, and looks like cinnamon scrolls all bunched together
As for parking, it all comes with time… take it easy!
Mmmm, looks so good Lorraine
I have made puff pastry before but it’s been years. I think I made croissants when I was 17? And not since (not from memory anyway).
What skill do I admire in others? Maybe more of a trait.. I really admire humility.
I have Julia’s croissant recipe.. but I think I may give these a go using the Careme pastry.. great idea!
Oops!!! Go back and read 43.! I was just about to step under the shower to ‘do my locks’ when I realized how inadvertently undiplomatic I had been when I referred to the Bennelong pastrycook as an example of why I would not attempt puff pastry, when Lorraine had just shown us how!!! SORRY, Lorraine: It’s just I watched this DVD last night, and film of it actually happening differs from photos, and they make it in commercial quantities and take days for a batch to be ready and Lorraine gave us a version we can all follow – so: mea culpa, mea culpa, mea culpa!! I talked from v recent memories
? !
Lorraine, you are amusing! You sound like you need to practise driving a bit more! The pastries look beautiful and no, I will never make my own puff pastry.
Wow, that looks amazing and your pastry looks great!
I have never made puff pastry and not sure if I want to attempt it either!
So I admire people like you, who can make their own.
I admire your patience! I’ve never made puff pastry. Not sure if I could spend that long making it. My mum makes it all the time. Would like to try it! Nothing quite like a fresh croissant.
Yuuuuuuuuuuuuum!!
You need to get yourself one of those cars that park themselves! Somehow they park perfectly everytime (well, only for parallel parking).
These buns look amazing, though I’m trying not to look at the amount of butter and sugar that goes into them!
Oh, you’re far too hard on yourself! I can state for a fact that your parking skills are perfectly fine
Your map reading, on the other hand… 
P.S. I’m only saying that because I’ve always been the worst person I know at getting places via a map. We can be terrible together now
P.P.S. This looks SO divine.
Reverse cameras – makes all the difference! make my own puff pastry – forget about it.
Sounds like a whole lot of effort but from the looks of it, it was well worth all that turning and waiting and rising.
Nothing says ‘special day’ like croissants!
I admire the driving talents of anyone in South East Asia.. it’s just soooo scary here to drive!!!
Yum! Anything sticky is always good!
I feel the same way about parking. My next car is going to park automatically.
Wow what a wonderful creative idea to do with your crossant dough. Looks divine and so light and airy
They look so scrumptious! Perfect with a cup of tea
I could have licked the screen when I saw the photo of your up-side-down bun! Yum yum yum… xxx
Driving skills….tick, making Puff pastry
have tried twice and failed and was depressed for days. I’m going to try your recipe Lorraine in the hope that it will look and taste just as good as yours. Keeping fingers crossed. If that also fails, I’m booking myself into a Croissant making class!
Just have to mention that I ate the best melt-in-your-mouth Brioche when dining at Teage Ezard’s Black restaurant a few nights ago at the Star.They serve it as the complimentary ‘bread’. It was divine and I could have happily sat down to more but I didn’t want everyone to think I was a glutton, lol.
I made croissants for the first time recently and was surprised by how easy they were…it was more time consuming than anything else. As an aspiring cake maker i think the skill I most admire in others is perfect piping – I have a kit of 32 nozzles and I’ve only ever used about two!
I thought sensors were the answer to the parking dilemma but all that happens is that they beep at you back and front and I sit frozen in the seat trying to work out which end is the loudest!! Fabulous buns, I know how hard it is to make that dough, Sooo impressed. GG
What a fantastic idea! I admire people who can drive well also (I’ve been on my l’s for 3 years and had ONE lesson), and also people who can eat oysters.
Oh those look so good!
I’m with you, I always want to applaud good reverse parking. And when I do a good one, I automatically look around to see if anyone has been watching in admiration. It’s been a hard journey to competence.
Your croissant creation looks very tasty too.
What a great recipe. When I was growing up my mother made something called Cinnamon Spiral Buns (or similar) that look quite like your recipe. I’m sure the aroma in your kitchen while they were cooking was intoxicating.
yum anything loaded up with butter and sugar!! I am a walking irony sometimes!
Hi Three-Cookies-Haha you are too kind!
Hi Rosa-Thanks Rosa! It was very rich but I think everyone liked it
Hi Audax-thanks so much Audax and your tips were as always brilliant!
Hi deana-Thanks Deana!
Yes I always thought that puff pastry was insurmountable! But as long as you have time as you say 
I think he was! Really? I will be patient then! 
Hi Rajani-Thank you~
I know, traffic is crazy here!
Hi Eva-Haha why thank you!
You can say that! 
Oh they are so good-I bet you have fun!
Hi Laura-thanks so much Laura!
Oh I never thought about that but that’s a great talent! 
Hi Reem-Thanks so much Reem and also for your lovely award! That is so lovely!
Hi Miss Kimbers-Thank you!
Oh no what a shame, a good oven is such a valuable thing isn’t it? 
Haha me too! I always go for the easiest park 
Oh yes I wish I could do hair! Great choices!
Hi Julie-Thanks so much!
Yes it came at a really busy time didn’t it? You’re welcome! I bet you make some great ones! Oh yes that’s definitely a skill! 
Hi pavithra-Why thank you!
Hi marcellina-hehe thanks so much!
I know, I am driving a Toyota Prius and it can park itself! But still I really wish i could do it without the help, just in case!
Hi Leah-Thanks Leah! Hehe I just had one this afternoon with a cuppa
Oh yes it’s worth it when you get the right recipe 
Hi Kimberley-thanks! yes you can do a shortcut with Careme but it’s worth it
Hi Linda-Thanks! Me too-they smell so good in the oven! Yes that’s probably the sane choice
Hi Jennifer-Thanks so much Jennifer! I was the same honestly until I made it!
Hi Lisa-Thanks Lisa!
Hi Meg-hehe thanks! And that’s a valid way to make these!
Hi Kate-Oooh cool! Yes I’d love to know what you think of this!
Hi Cakelaw-Yes this was for daring Bakers!
Hi Anna-hah I can imagine!
Oh good luck with the diet Anna!
Hi Bakingaddict-Oh thankyou! But I promise it isn’t too hard-although it is time consuming
Hi Ally-hehe sorry Ally!
Hi Gene Pool Diva-Oh no, that’s no good!
I wonder why that happened? hehe one more time can’t hurt? 
Hi Jane-Oh cool! I’d love to know what you think of it!
Hi Dumpling Girl-Thanks so much!
Hi Sian-Haha don’t you love that?
Oh I think I’ve seen Delia make that on tv! 
x
Hi Nic-yep that’s it exactly. Easy but time consuming! best saved for a rainy day!
But yes after the wedding 
Hi Amanda-Oh cool! yes it must be something in the air!
haha that sounds like something I would do and yes I think it’s worth getting excited about! 
Hi Tenina-Thanks tenina!
Hi bronnie-haha why thank you!
can we swap skills then? 
Hi Chanel-Thanks Chanel!
I agree with those too!
Hi Roxy-Sorry to tempt you!
No that’s not silly at all! I wish I had those skills too! 
Hi Brenda-Thanks so much Brenda!
Hi Rebecca-They’re great-I love the Toyota Prius I’m driving and it’s so clever! Thank you so much!
Hi Em-haha I’m sure you do but I know what you mean-I’m spectacularly ungifted in those areas so I admire people too!
Hi jenny-Oh he sounds like Mr NQN! It’s not fair is it?
Hi Rachel-Thanks Rachel!
Yes it’s best not to know how much butter goes in these 
Oh yes I wish i needed less sleep!
Hi Shelley-Thank you Shelley!
I’m just glad that he ate them as he is not a pastry lover (I know, strange huh?). Thanks!
Hi chopinandmysaucepan-hehe indeed-more butter!
Hi EHA-Thanks Eha! Oh I haven’t seen that episode, is it scary? That’s a great skill indeed!
Hi Erin-Thank you Erin!
I love cinnamon too!
Hi Claire-oh good! I wasn’t sure if I made sense
yes they’re softer that way aren’t they! Oh have you tried donna hay’s box mix? I know boxed mixes aren’t really your thing but it might help to build confidence! 
Hi catty-Hehe thanks very much!
I know, I know, I just want to be good at it right away 
Hi Maria-thanks so much Maria! Oh wow that’s great-I don’t think I contemplated doing them until much later in life so good on you!
Yes that’s much easier isn’t it! 
Hi EHA-Oh don’t worry Eha I didn’t think you were undiplomatic at all!
Hi Ann-Aww thanks Ann, yes I do! Hehe fair enough!
Hi Camilla-thank you Camilla! Haha I promise that it’s a challenge but a rewarding one! Well it was for me but then again I love eating pastry
Aw thank you!
Hi Dressed and Eaten-Thank you! I never thought that I had much patience to be honest
Yes you’re right, it is just so delicious when fresh!
Hi Dave-Thank you!
Hi April-haha I have one!
But this woman was actually just driving into a spot at a right angle 
Thank you and yes best not look into the ingredients of all of the good stuff!
Hi Hannah-haha yes you know too much don’t you?
Haha yes unity in terribleness 
Thank you!
Hi Michelle-I have one and yes I love them-they’re brilliant!
Haha!
Hi Sweets By Vicky-I thought it was worth it but then again i’m a sucker for punishment
Yes too true! What a good start to the day!
Hi msihua-haha that’s very true!
Hi Jen-Yep sticky food=yum!
Yes they’re such genius cars!
Hi katie-Thanks Katie! I wanted to make sure mr NQN ate them
Hi Apple-thanks and yes the perfect pair!
Hi Angela-Aww thanks Angela! xxx
Hi Matilda-Oh no really? What a shame! but do try this one as it seems to work and now it’s not too hot-I wouldn’t do it in summer as that would be inviting trouble if you know what I mean!
Ooh how fabulous, thanks so much for letting me know! It sounds like the kind of thing I would swoon over!
Hi thelittleloaf-I know, it takes ages but you don’t have to do much to it in between! Oh yes piping is such a skill!
Hi Glamorous Glutton-Oh yes you’re right, they are so noisy too especially if you have more than one beeping! Thank you!
Hi JasmyneTea-Thanks!
Oh yes I was there a few years ago! Oh really, not a fan?
Hi Blond Duck-Thank you!
Hi Amanda-Oh goody! I’m glad that I’m not the only one!
Haha I love it! Oh thank you!
Hi Hotly Spiced-Thanks!
Oh they sound delightful! Yes you’re right, they were very beckoning!
Hi amy-Haha I’m with you!
PERFECT!!! (see me clapping MY hands??) This must be what I admire most – besides being fluent in many languages and being able to speak publicly in front of a crowd. I have been trying to master puff pastry for ages yet have not achieved this perfect layered flakiness. I’m trying Julia’s recipe next!
we did puff pastry at school and I just remember all the butter rather than the finished result – maybe if I remembered that I would be more impressed
As an adult I am far more impressed with your layers and I still appreciate both pastry making and driving though I am more comfortable with the latter
Sticky cinnamon buns made with croissant pastry, oh yes, bring it on!
so beautiful and amaizing job!!
Lol I love that you pre-empted our reactions to Mr NQN not liking croissants (WTF??)
They look delicious, like a cross between croissants & cinnamon buns
Well, I definitely admire your skill of making sticky, buttery croissant buns. I also very much admire people who know how to parallel park in city traffic. I got my licence when I was an adult too and it just doesn’t seem to work when you learn too late. I rarely take the car alone because of the parking but I am fine driving for hours on an Italian highway!
Yum yum yum! But I feel slightly offended Lorraine, it is Swedish cinnamon buns
Oh yum! They look like cinnamon scrolls – but sound a LOT nicer
I love your buns! They looks so delicious I can almost smell them. xoxo Mum
I haven’t written up my posting yet but because of you I’m a Daring Baker!!!
August was my first month and I made some fantastic croissants this month.
I’ve always wanted to do and finally I have.
Thanks!
Wow! These look fantastic. I’ve never made sticky buns with croissant dough, but I will now!
These look so decadently good! I love morning rolls and puff pastry. I’ve made puff pastry for croissants once before and loved it. The skill I admire in others is the ability to grow vegetables in a home garden. I am unbelievably hopeless at it.
uuuhhhhh divine! I’ve never made puff pastry before. Would love to set aside a day for me to really get into it!
Heidi xo
Oh Lorraine, check out the layers in that croissant! I am amazed that you find the time to cook and blog and do everything else that you do. Recently bought the Bourke Bakery cookbook, and will attempt croissants when it becomes a bit cooler here in London.
The next time I make croissants, I am making extra just to make this, I could go for one of those buns right now!
Those look scrumptious! I’m glad you were able to modify the recipe to work for you and your man. Nice job on the challenge!
What a great take on the croissant! I bet the rolls were delicious. And the cross section of your croissant is just perfect
Yum!
Holy mother of pearl those cinnamon rolls look AMAZING! That’s what I’m doing with my next batch of croissant dough. It was a great challenge, clearly you went above and beyond the call of duty! Yours look better than mine, but I can parallel park with the best of them, so I guess we’re even
I love that you took croissants and turned them into sticky croissant ‘buns’. So creative and it looks absolutely gooey and delicious! Brava on such amazing talent en la cocina!
Amazing! And yay I would love to try this recipe, just gotta find a day
Totally admiring your mad puff pastry skills! That photo looks amazing – all the layers of pastry, absolutely gorgeous!
Resting, turning, rising. Looks like lots of effort but definitely worth it. I love the layering. Looks like what you’d find at the best Paris pastry shops. Who cares if you can’t park if you can make pastry like this!
Oh my goodness, those would be an amazing date with coffee in the morning!
And don’t fret about being a less than stellar parker… I never even got my drivers permit – true story.
I tried Julia Child’s recipe earlier this year, long process isn’t it.
What a great idea! Wonderful job on the challenge!
My admiration also involves cars. Parking them into a tiny little space. If I could do that. But I can’t. I’d rather drive a little bit further so I catch a bigger spot.
But aside from that: Great photo’s. Love you’re adaptation of the recipe so you’re husband also likes it. Great.
These buns look delicious, it’s on my to do list now for a day when I have nothing planned at all.
In terms of people I admire it would be those who are artistic – painting, drawing, photography. I would love to be skilled at any one of these 3.
I have made croissants just once, but need to do so again! They were phenomenal, if I do say so myself:) Your croissants/buns look delectable! So worth the effort.
You tell such a funny narrative, Lorraine:) Do you include any of your humorous little stories in your book? Hope so!
Hi Jamie-Thanks so much Jamie darling!
Oh yes I’d love to be able to speak multiple languages too and public speaking is such a fear! Great stuff! 
Hi Johanna-Haha yes there is a LOT of butter isn’t there?
Haha cool!
Hi YaYa-Why thank you!
Hi kouky-Thanks so much Kouky!
Hi Phunk-I know, can you believe that I married someone that doesn’t like pastry?
Although maybe I did so I could eat it! 
Hi Nuts about food_Aww thanks Fiona!
Yes it is hard under pressure isn’t it? Isn’t that funny indeed! 
Hi Hanna-Haha now what about Finland? Or Denmark?
Hi Libby-Thank you Libby-yes I’m a fan of anything with butter!
Hi mum-your croissants looked great! Thank you! xxx
Hi Julianna-YAY Julianna! Welcome to Daring Bakers!
I’m so glad!
Hi Victoria-Thanks Victoria! I hope you like them! I loved the ones I tried
Hi lisa-Thank you Lisa! Oh yes that is a great skill-and I have a black thumb so I definitely can’t grow them!
Hi Heidi-Yes I think a whole day really is needed for all of that resting-a rainy day preferably!
xxx
Hi Su-yin-Thank you! I was so relieved when I cut through it! Aww thank you!
And yes good idea, smart idea to do it in the cooler weather 
Hi Jo-Haha great idea, I love it! I mean once you’re spending all of that time it’s a clever idea just to make double!
Hi Kim-Thank you Kim!
Hi Korena-Thanks Korena! I really liked them but then again I love cinnamon rolls too
THank you!
Hi Genkinaonna-Haha thank you! Yours looked fantastic! Haha now I’m sure I’d totally admire your parking abilities!
Hi Lisa-Thank you!
Aww you are too kind! 
Hi muppy-Haha yes maybe a day over the long weekend if it is still going to be cold!
Hi jess-Thanks Jess!
You are too kind! 
Hi Trissa-Thanks! Yes I love eating them!
Aww you are very kind to say that but I’m sure they’d tell me that I’m missing about a thousands layers 
Hi Ashley-Thanks and yes you’re totally right Ashley!
Oh right! Yes it’s much nicer being driven isn’t it! 
Hi sara-Oh yessss! It takes ages!
Hi The Capitol Baker-Thank you so much!
Hi anja-Oh yes did you see that youtube video that went viral of the guy that parked his car in a tiny spot? He made it look so easy!
Yes me too, I don’t mind walking if it saves me stress! 
Thank you so much!
Hi Angela-Thanks Angela! I agree, best to do it on those days
I know what you mean. I wish I had artistic talent!
Hi Sue-I can imagine you made stellar ones!
Aww shucks thankyou! Yep the book is full of these little stories! 
I hope you like it!
i have my pastry (and driving) moments, and you’re right, there’s definitely an art to it. some people just can’t hack it, but you clearly can!
Thanks for the step-by-step – I’m bookmarking this for the day I’m brave enough to make my own puff pastry!
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