Fry Day-old Croissants in Ghee and Cinnamon Sugar ...Middle East

My love for grocery store croissants has been well-documented. While they lack the air structure of those you’d find at a Parisian bakery, they’re delightfully soft and greasy, and I don’t feel bad if they go a little stale. I have mitigation strategies, some of which are more even more delicious than a plain croissant. I’ll usually make croutons or croissant brittle, but on one recent night, I decided to use a stale croissant to make cinnamon-sugar toast, frying it in ghee to give it heaps of texture and flavor.This preparation, which doesn’t really have a name, lives in between fried cinnamon-sugar toast and the aforementioned croissant brittle. The ghee gives the cinnamon and sugar someth

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