Pistachio and White Chocolate Croissants

Ingredients

• 1 1/2 cups warm milk (105°F to 115°F)
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 large egg, beaten
• 1 tablespoon whole milk
• Filling:
  • 1/2 cup pistachio paste
  • 1/4 cup white chocolate chips (such as Guittard or Valrhona)
  • 1 tablespoon confectioners' sugar

Instructions

Make the Dough

1. In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let sit for 5 minutes.
2. In a large mixing bowl, whisk together the flour, salt, and granulated sugar.
3. Add the melted butter, egg, and whole milk to the dry ingredients. Mix until a shaggy dough forms.
4. Gradually add the yeast mixture, and mix until the dough comes together in a sticky ball.
5. Knead the dough: Using a stand mixer fitted with a dough hook attachment, knead for 2 minutes. Alternatively, knead by hand for 10 minutes.

Rest the Dough

1. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1 hour).

Prepare the Filling

1. In a small bowl, mix together the pistachio paste, white chocolate chips, and confectioners' sugar.

Assemble and Bake the Croissants

1. Punch down the dough: Gently deflate the dough by pressing your fingers into it.
2. Roll out the dough: On a lightly floured surface, roll out the dough to a rectangle about 1/4-inch thick (about 12 inches wide and 18 inches long).
3. Spread the filling: Evenly spread the pistachio and white chocolate mixture over the center of the dough, leaving a 1-inch border around it.
4. Roll up the croissants: From one of the long edges, roll the dough into a tight log. Cut the log in half lengthwise to create two logs.
5. Chill the dough: Place the logs on a baking sheet lined with parchment paper, cover them with plastic wrap or a damp towel, and refrigerate for at least 2 hours or overnight.

Bake the Croissants

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Cut the croissants: Remove the dough logs from the refrigerator and cut them into individual croissants, about 3 inches long.
3. Place on a baking sheet: Arrange the croissants on a prepared baking sheet, leaving 1 inch of space between each one.
4. Brush with egg wash: Beat an egg in a small bowl and brush it gently over the tops of the croissants.
5. Bake until golden brown: Bake for 20-25 minutes or until the croissants are golden brown.

Serve

1. Allow to cool slightly on a wire rack before serving. Store leftovers at room temperature for up to 3 days.