So this is my entry in the forum challenge. I weighed out the dough and divided it into 7 to try and make sure each of my balls was as close as possible. For me, that meant each ball was 90-95grams.
I found the butter was hard to spread with a spatula (it is winter here!) so next time I will probably use the butterfly when whipping up the butter to try and get a better result.
Rolling out each individual circle was probably the most time consuming part. It took me just under an hour from start to proving. Then another 40 minute to prove and cook so they are not the quickest and easiest of recipes.
I have only baked four and frozen the other 4 (after the proving) and will bake them up on the weekend from frozen. If they work well, this would be a great recipe to make when you have time, freeze and then bake when you want them.
I'm not going to be opening my own bakery soon but they do resemble a croissant
