Cabello d'angello

Here's the "Angels's Hair" jam .  It's really rather good.

You can have it on toast, but if you are making some croissant dough then it makes a great filling!

Festive Bread Roll

Here's a roll call of some of  the more exciting bakes of late:

Pride of place has to go to the pannetone - spot the new baking tin I got as a Christmas present

Pannetone

 For nibbles we had another Italian speciality:

Tarralli

With Scandinavian overtones:

Cinnamon Buns

Back to Italy for Grissini

Breadsticks

and ending up in France for Sunday breakfast:

Croissant Another One Off

Today I achieved a baking ambition.  For the first time ever I made croissants:

 The first batch was a bit rushed (we wanted them for breakfast).  The second batch rose a bit more:

:

There's quite a pit of technique involved in layering the dough/butter and rolling them up.  They were just a little too "bready" so maybe next time I will use different flour mix (this was 100% strong white) and not work the dough quite so much. But make no mistake I am delighted with the results.

Went to the plot to work breakfast off: Not so pretty, but the bean pit in the foreground is coming on nicely!