Croissants

The croissant—the French delight, baked to perfection. Yes, they really do eat croissants for breakfast in France, and yes, one bite will transport you to the tiny courtyard of a Left Bank boutique hotel. In one word: heavenly. Even though a traditional croissant dough is lean—meaning the dough does not include any fat (such as milk, eggs, or butter), I have had great success in using the All-Purpose Danish dough for making croissants. The croissant (pronounced krwuh-SAHN, in French—