Hello to all
I’ve been steadily practicing Rose’s croissants and while tasty (because it’s Rose’s recipe so it has to be) and I am still experiencing a lot of butter loss when I bake the croissants. I tried working the dough slightly more but I think that compromised on flakiness. Does everyone have croissants that lose butter like that? Is there a trick to this? Should I put the croissants in the fridge to harden up the butter before I bake?
Second question: I notice that Rose doesn’t have any doughnut recipes. As I just got a deep fryer for my birthday I am trying to scope out a Rose-quality doughnut. Does anyone have any books they could recommend to me?
Thansk so much to all the experts for your help