WHOLE WHEAT CROISSANTS WITH CASHEW BUTTER & GRANOLA

These freshly baked WHOLE WHEAT CROISSANTS WITH CASHEW BUTTER & GRANOLA are perfectly crispy yet soft and moist with the cashew butter piping adding the desired amount of richness!

INGREDIENTS:

250g wheat flour

7g yeast

30g coconut sugar

75g water

50g milk

120g melted better

5g salt

125g butter block

Unsweetened Cashew Butter for piping

Granola for topping

METHOD:

1.Add wheat flour, yeast, coconut sugar, water and milk to a container.

2.Mix all the ingredients to form a dough. Add melted butter and salt.

3.Give the dough a rectangular shape, laminate and freeze it.Repeat and keep the dough cold at all times.

4.Sift flour on both sides of the dough and sheet the dough using a rolling pin.

5.Place butter block in the middle and roll again.

6.Cut triangles of 9cm * 30 cm. Roll them and allow to proof for about 3 hours.

7.Bake at 175C for 12 min. Allow to cool and pipe the cashew butter on top.

8.Sprinkle some granola. Enjoy!