After making four batches of bagels last weekend, I decided I’d try croissants this weekend. I ended up not getting around to the dough in time, and then making true croissants were going to be far more involved than I was anticipating, so instead of adding in the butter layer and brushing it with egg and butter, I just made the dough into a croissant-like shape and put them in the oven.

They still turned out really well, and are delicious if you stick them in the microwave for a few seconds and put butter on them. They’re not as flaky as traditional croissants by any means. If I had to compare them, I’d probably say they remind me most of the bread used for the sausage kolaches. This turned out to be a happy little accident.