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There are two tricks to making these little croissants so crunchy: a sugary glazed coating and a brief spell in the dehydrator after baking. The sugar-glaze helps to keep milk from soaking into the cereal too quickly and adds sweetness as well as the nice glossy shine. Dehydrating increases the crunch factor of the croissants and with zero moisture left, they can be stored without going stale.
Put on some Saturday morning cartoons, grab a bowl, and pour some milk over these tiny crunchy wonders—breakfast will never be the same.
