I spent the better portion of the day today making croissants (from scratch), and the remaining portion of the day eating them. It was a rough Sunday.

This recipe came out pretty well. Not perfectly, mind you, but pretty well. They could have used a little more of a sheen to them, and maybe have been a little less biscuity on the inside. But, they were distinctly croissants – crispy outside, chewy inside, buttery all over – and not bad for a first shot.