Directions

• Cut the cannabutter for the dough into at least 4 pieces before adding it to a large mixing bowl along with the flour, sugar, yeast, and salt.
• Use an electric or stand mixer at a low speed to gently combine the ingredients for 1 minute.
• Keep the mixer running while you slowly add the milk to the dough, and once it’s all incorporated, you can turn the speed up a notch to medium, and then mix the ingredients together for at least 5 minutes, or until the dough becomes soft, at which point it should start to pull away from the edges of the bowl.
• Once the dough reaches the perfect tacky and moldable consistency, it's time to roll it into a ball using floured hands to keep it from sticking.
• Lightly flour a silicone baking sheet and transfer the ball over to it before wrapping the whole thing in plastic wrap and then tossing it into the fridge for 30 minutes.
• Remove the sheet from the fridge and use your hands to gently flatten the dough until it covers most of the mat. Use a rolling pin and measure the dough as you make a 14x10 inch rectangle.
• Cover the flat croissant once again with plastic wrap, and then leave it to rest in the fridge for at least 4 hours. In a clean, large mixing bowl, combine the butter ingredients using an electric handheld mixer set to medium speed.
• Once the butter mixture is ready, transfer it over to a silicone baking mat, where it can be rolled out into a 7x10 inch rectangle. Refrigerate the butter layer for 30 minutes.
• Remove the dough from the fridge and then lay it out flat on a floured countertop.

   

  Use a rolling pin to flatten the dough even further until it measures 8x20 inches.

   

  Cut the rectangle vertically in half, and then slice each piece into 4 evenly sized rectangles.

   

  Now slice each of the 8 rectangles in half lengthways, and by the time you’re done, you should have 16 2x5 inch rectangles.

   

  Use your clean fingers to work each piece of dough, stretching them until they measure approximately 8 inches long.

   

  Add a tablespoon or so of chocolate chips into the middle of each piece of dough before wrapping it up.

   

  Continue until all of the chocolate croissants are complete.

   

  Place the croissants onto a silicone mat and then loosely cover them in plastic wrap before leaving them to rise on the counter for 1 full hour.

   

  These treats will now need at least 1 more hour in the fridge before they’ll be ready to bake.

   

  Preheat the oven to 400°F, and while you wait, prepare the egg wash.

   

  Whisk the egg wash ingredients together in a small mixing bowl, and then retrieve the croissants to coat each one in a light layer of the wash using a sauce brush.

   

  Pop the croissants into the oven to bake for 20 minutes or until they’re golden brown on the outside.