The process closely resembles making a real croissant. Work the rolled out dough, slowly narrowing it from the widest part, forming curves using German short-rows to add volume.
Roll the dough-like fabric to shape it, then sew to complete.

KNITTING NEEDLES
3.5 mm (US4) a set of double pointed needles

YARN
DK or any scrap yarn in Croissant colour
CaMaRose SNEFNUG, 7104 (50 g / 110 m) : 11 meters

SIZE DIRECTION One size

GAUGE
24 stitches X 28 rows (10 x 10 cm)
in Stockinette stitch using 3.5 mm (US4)

NOTIONS
2 markers, a tapestry needle, stuffing (option)