Croiscookies - Wheat Foods Council

Name: Croiscookies - Wheat Foods Council
Ingredients: (1 ea) Croissant; (212 g / ½ cup) Sugar, granulated; (100 g / ½ cup) Syrup, simple; (680 g / 5 ½ cups) Flour, bread; (453 g / 3 ¾ cups) Flour, soft winter wheat; (245 g / 2 2⁄3 cups) Milk, whole, room temperature; (70 g / 4 ½ T) Yeast, fresh; (11.4 g / 2 tsp) Salt, kosher; (85 g / 8 T) Sugar, brown; (680 g / 3 cups) Butter, European Egg for egg wash; (375 g / 1 ½ cups) Water; (375 g / 1 ¾ cups) Sugar, granulated

www.wheatfoods.org

A delightful new way to experience a classic! Croissants are transformed into cookies with a brush of simple syrup and a sprinkle of sugar. These laminated, but

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wheatfoods.org.

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