• 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. 

Butter Layer

•  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
• Let them cool for a little, and then enjoy!