Croissants

I mainly make the buttery crescent rolls when I need to fill a box with cookies for family or when I have leftover lard after making cracklings. The dough always turns out tender; it doesn’t require a mixer, just a large bowl and clean hands. I love that I don’t need eggs, and the taste of lard makes all the difference compared to butter versions. They go well with any denser jam, so it… EN: View full recipe: Croissants