Eating croissants? Easy! Making croissants? Easy! Yes, really. Today we’re going to gather up our confidence in the kitchen and make Cannabis-Infused Croissants.
I used to be scared of making croissants. They are fidgety, finicky and if you don’t get it just right? They are a disaster!
This recipe though, with it’s easy-to-follow instructions and methods to infused cannabis inside are honest-to-goodness EASY!
Some of the extra ingredients required here are patience, time, and more patience – add about 10 cups of patience.
Be prepared to get better acquainted with your kitchen, throw on some music, and let’s get baking!
What To Avoid When Making Croissants
One of the biggest mistakes when making croissants is the difference between cold ingredients and room temperatures ones.
Everything should be and must always be COLD when making croissants.
Another big mistake is the evenness of the dough. When you roll out your dough, and are ready to shape your croissants, make sure everything is perfectly even so they all bake at the same time, at the right time, and one isn’t bigger than the other.
Rolling pin – if you can, use a marble rolling pin OR you can put your rolling pin in the fridge before beginning.
Remember: everything as cold as possible without being frozen!
There’s going to be a lot of chilling, resting, rolling and repeating this – so make sure you have a good movie or show to watch on Netflix or Prime in between.
The last big mistake to avoid when making croissants? Rushing through it.
This is going to test your patience in all kinds of ways. Please make sure you have a lot of it ready!
How Do I Bake With Cannabutter?
The great thing about cannabutter is it’s supreme versatility. You can use it in literally anything.
Just this morning I made a delicious edible egg-white omelet and used cannabutter in my cast iron skillet. YUM!
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
1. Make space in your fridge for the cookie sheets – first thing to do!
2. Make the dough. Cut the cannabutter into Tablespoon size-pieces and place in the bowl of an electric stand mixer fitted with the dough hook attachment. OR use your hand mixer. Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. Then, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes.
3. Remove the dough from the bowl and, with floured hands, work it into a ball. Place the dough on a lightly floured parchment paper lined cookie sheet. Gently flatten the dough out, on the entire baking sheet, and place in the refrigerator covered for 30 minutes.
4. Remove the dough from the refrigerator. Begin flattening out the dough with your hands. Then, using your rolling pin, roll it into a 14×10-inch rectangle.
5. Rest is Best! Place the rolled out dough back onto the baking sheet. Cover with plastic wrap and put the cookie sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours or overnight.
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)
"Laminate" the Dough
1. Roll out the dough into a large rectangle. (flour your countertop and do it there)2. Remove both the dough and butter layers from the refrigerator. Place the butter layer on top, and in the center of the dough and fold each end of the dough over it like a little blanket. 3. Seal the dough edges over the butter layer as best you can with your fingers. 4. Then, on a lightly floured counter, roll the dough into a 10×20-inch rectangle. 5.. The dough is cold, so it will take a lot of muscle (and patience) to roll. Fold the dough lengthwise into thirds as if you were folding a letter. NOTE: Mark this down as FOLD #1.
Place folded dough on the baking sheet, cover with plastic wrap and refrigerate for 30 minutes before the 2nd turn.
FOLD #2: Take the dough back out of the fridge. Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. You guessed it! Place the folded dough on the cookie sheet, cover with plastic wrap, and refrigerate for 30 minutes before the 3rd fold.
FOLD #2: Take your dough back out. Roll the dough out once again into a 10×20-inch rectangle.Fold the dough lengthwise into thirds as if you were folding a letter.
ANOTHER REST IS BEST! Place the folded dough on the lined baking sheet, cover with plastic wrap, and refrigerate for 4 hours or overnight.
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