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!