Cannabis-Infused Croissants
Light, flaky and perfectly shaped croissants with a cannabutter infusion
Prep Time12 hours hrs
Cook Time25 minutes mins
Course: Breakfast
Cuisine: French
Keyword: (Cannabutter), Croissant
Servings: 0 people
Author: Steph Van De Ven
Cost: 25+
- 1/4 cup unsalted cannabutter cold
- 4 cups all-purpose flour plus more for rolling and to lay on surface
- 1/4 cup granulated sugar
- 2 tsp salt
- 1 tbsp active yeast
- 1 1/2 cups cold, whole milk
Egg Wash
- 1 large egg
- 2 tbsp whole milk, cold.
Butter Layer
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle, beat the cannabutter and flour together until smooth and combined. Transfer the mixture to your paper lined cookie sheet. Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (it doesn't need to be covered - but must be fairly firm)
SHAPE YOUR CROISSANTS
1. Remove the dough from the refrigerator. 2. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. 3. Using a pizza cutter or sharp knife, slice the dough in half vertically. 4. Each skinny rectangle should be 4-inches wide. 5. Then cut 3 even slices horizontally. Cut each rectangle diagonally to make 2 triangles from one piece.You should have 16 triangles now. Work with one triangle at a time.Stretch the triangle pieces to be about 8 inches long each. Do this gently as you do not want to flatten the layers. Next, cut a small slit at the wide end of the triangle, then VERY gently roll from the wide part all the way down to the tiny little tip.Curl or bend in the ends in towards each other.Repeat with remaining triangles. Put 8 per cookie sheet. Loosely cover with plastic wrap and allow to rest at room temperature for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours. Preheat oven to 400°F
Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash.
Bake until croissants are golden brown, about 20 minutes. Rotate the pans halfway through baking. If croissants show signs of darkening too quickly, reduce the temperature to 375°F
Let them cool for a little, and then enjoy!