Gruyère Croissants
Ingredients
- 3 1/2– 4 cups all-purpose flour
- 2¼ teaspoons (1 packet) rapid rise yeast
- ½ teaspoon kosher salt
- 480 ml Gruyère cheese, grated
- 240 ml warm whole milk
- 14 g honey
- 57 g salted butter, at room temperature
- 1 large egg
- 1½ sticks (3/4) cup cold salted butter, sliced into thin pieces
- 1 egg + 1 egg yolk, beaten together, for brushing
Cranberry Honey Butter
- 85 g salted butter, at room temperature
- 80 ml dried cranberries
- 21 g honey
Instructions
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In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 240 ml of cheese. Mix with a fork to combine.2. 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.3.
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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).4. 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. 5.
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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.
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Sprinkle each triangle with the remaining cheese. Roll the croissants up.
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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. 6.
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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 salt7.
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To make the cranberry butter. Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.
Notes
To Make Ahead: prepare the rolls through step 5. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze:assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze:bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast:Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
Nutrition
**Serving size** 1 serving
**Calories** 428 kcal
Imported from Mela.
Committed to this collection by the hand of Hunter.
