We continued with lamination today by making croissants and cinnamon buns. Yum! We started with the croissants. We pounded a pound of butter until it was one even sheet, made the dough, rolled it out big enough to envelop the butter, refrigerated and did the three folds (chilling in between each). Once we finished the folds, we rolled the dough into a 14" by 28" rectangle. What was the most difficult about the recipe was cutting the dough into even rectangles. It sounds simple enough, but as someone who isn't good at making everything fit together perfectly, it wasn't the easiest.  Once I cut the dough into several perfect triangles, I cut a little slit on the straight end, stretched the dough out and rolled the triangles into croissants! These proofed for a while, then they baked until golden. For the cinnamon buns, we made the dough (which was much wetter than most doughs) and let it rest until it almost doubled in size. We whipped butter with a bunch of spices, and cinnamon of course, until it was aerated enough to be spreadable. Once the dough was ready, we rolled it out into a rectangle and spread the cinnamon butter all over leaving an inch long space at one end. We then rolled the rectangle into a tube and sprayed the un-buttered inch of dough with water to seal the tube shut. We cut the tube into slices and let them proof. Once they had puffed a little, we baked them until golden. Once they had come out and cooled, we put a little icing (just icing sugar with milk) over the tops. Voila! It smelt so good in the bake shop! Although my cinnamon buns were a little dark (I lost track of time!), everything I made looked very good! My teacher also seemed to think so. Tomorrow is a mini test day, and we will be making more cinnamon buns (so many!) and the Terberkes again.