What are you cooking?

Just out of the freezer. Now resting at room temp. with some egg yolk. I'll have
to check them in some hours. They were already frozen in 6 hours. Hoping to
proof and then egg wash them just before they meet the fire.

Started the oven at 4:45 AM this morning

Okay so mistakes first:

- The recipe calls for 30 g of beer yeast, I used 25 g(whole pack). It was wayyyy to
much. I don't know even if half of that isn't too much too. I had to make little holes
when I rested the dough overnight after the double turn.
- I did not properly make the log as tight as was needed, so the rolls weren't perfectly
round and also didn't stick together very well
- The recipe calls for 200 C heated oven, baked for 30 min. I baked for 25 min or less
and they were burned and almost burned on the bottom on 2nd bake. Maybe I should've
tried the top rack not the middle one. I also baked the 2nd batch at lowest heat and they
still came out too brown.

Btw that vanilla cream with those soaked raisins was the best cream I ever ate. Simply
delicious. I even thought I would make croissants instead, so I can eat the cream

Not like this:



There's also my crappy phone camera.