Croissants

Ingredients:

• 4 cups whole wheat flour

• 1/3 cups honey or maple syrup

• 4 teaspoons instant yeast

• 2 1/4 teaspoons kosher salt

• 1 1/4 cups unsalted butter cut into 1/8-inch squares and very cold

• 1-1/2 cups 2% milk

• 1 egg

• 1-2 teaspoons water

Utensils:

• large mixing bowl

• mixing bowl

• whisk

• plastic wrap

• knife

• rolling pin

• 2 baking sheets

• parchment paper

• mixing spatula

• small mixing bowl

• basting brush

Instructions:

1. prepare ingredients

2. get a large mixing bowl and add 4 cups of whole wheat flour

3. add 4 tsp of yeast to the bowl

4. add 2 1/4 tsp of salt to the bowl and mix together

5. add 1 1/4 cups of sliced butter to the bowl and toss together so the flour evenly coats each piece of butter

6. get a regular mixing bowl and add 1 cup of milk

7. add 1/3 cup of honey and whisk together until smooth

8. pour the wet mixture into the large mixing bowl and stir together until a stiff dough forms; if the dough is still really shaggy, then add a little bit of milk at a time and mix together until stiff

9. wrap the dough tightly in plastic wrap and place in the fridge to chill for 1 hour

10. turn the dough out onto a lightly floured work surface

11. roll the dough into a long rectangle

12. fold the dough into thirds like a letter

13. then turn it 90° and repeat 4-6 more times or until the dough is smooth and has large streaks of butter in it; do not do this process more than 6 times or the dough will be dense and if at any point the butter starts to feels soft then chill the dough in the fridge until stiff

14. wrap the dough tightly in plastic wrap and place in the fridge to chill for another hour

15. once chilled, divide the dough in half

16. line 2 baking sheets with parchment paper and set aside

17. work with 1 half at a time, keeping the other one in the fridge until ready

18. roll one of the halves into about a 10 x 22 inch rectangle that is 1/8-inch thick

19. cut the dough into triangles with a base (wide end of the triangle) of about 5 inches

20. cut a 1/2-inch notch at the wide end of the triangle

21. roll the triangle up tightly starting at the wide end and tuck the point of the triangle under the croissant and place on the prepared baking sheets

22. repeat with remaining dough until you have 20 croissants

23. cover the croissants loosely with parchment paper and allow them to proof for 1-2 hours or until doubled in size

24. preheat the oven to 375°F

25. get a small mixing bowl and beat together 1 egg with some water

26. brush the croissant lightly with the egg wash

27. place croissants in the oven at 375°F for 15-20 minutes until puffed, golden brown, and flaky

Store extras in an airtight container on the counter or in the fridge to last longer and use for sandwiches, spread some pesto on, or eat as is.