What are you cooking?

Sorry, I live in Romania, not in France. I didn't even find Vanilla beans
since a couple of months here. I've been searching everywhere... and you
want me to use orange blossom They are already soaked in some
water. I will make some tea, cool it and use that before making the
log.

These and pain au chocolat are my favourites. Thumbs up to the French.

Dan, just out of curiosity, do you have "bomboloni" and "graffe", like these ones in picture, over there in the Far North?

Reporting for some serious mistakes I did. The most important one is that I didn't tighten the
log tightly enough sooooo it became a little bit messy I actually went to lick that old table we
don't use anymore, just me when cooking

My dough is not perfect yet. Either pizza dough or this croissant dough. It's not high quality
made, a bit more gluten development is what I need to do.

But... This was the first time I actually rolled some dough. 1st time made dough with butter
and then a big butter slab between it, making dozens of thin layers of dough and butter. When
you don't get the perfect consistency, malleability and temperature of both butter and dough,
then you can end up like me. Even it I had patience, towards the end I did see some of the
thin butter break into smaller pieces. But this happened only on one side, because the dough
had a bit too much rise in the fridge last night after the tour double.

Going for a shower and then making beautiful glossy orange glaze for these babies tomorrow
morning after I take them out of the oven. I should have two 30 minutes bake. Each bake with
9 rolls, 3 of which will have buttered rings and sugar around then while proofing and baking.

Now they are resting in the freezer until after midnight when I will take them out, line them
for proofing and grazing with some egg wash so they don't dry.

Make sure you post a picture of the finished product.

@Funzo yes we have those.