Gruyère Croissants

In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 240 ml of cheese. Mix with a fork to combine.

Pour in the warm milk, honey, 1 egg, and butter. Using the dough hook, mix until the flour is incorporated, 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -120 ml of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.

Roll the dough out onto a lightly floured surface, creating a large rectangle that’s about 12x45¾ cm. Layer the thin slices of cold butter down the middle 1/3 of the dough, creating a rectangle of butter (see above photo).

Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope). Roll the dough out again into a large rectangle, fold into thirds.

Next, roll the dough out in a large, long 25x22¾ cm rectangle (it does not need to be exact/perfect). Using a pizza cutter or sharp knife cut the dough into 14-16 long triangles, about 7½ cm wide. Sprinkle each triangle with the remaining cheese. Roll the croissants up. Place on a parchment-lined baking sheet, 2-7½ cm apart. Cover and freeze 15-20 minutes. Alternatively, you can let the rolls sit in the fridge overnight.

Preheat the oven to 400° F. Brush with the rolls with the beaten egg. Bake the croissants for 16-20 minutes, until deeply golden. Serve the croissant warm, with cranberry butter and sea salt

To make the cranberry butter. Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.