Croissants with Sunflower Kernels
National Sunflower
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27 oz flour
1/2 oz salt
1 1/2 oz sugar
2 oz yeast
11 1/2 oz milk
1 egg

Pastry Crust
11 1/2 oz butter or sunflower margarine
1 3/4 oz flour

7 oz chopped, roasted sunflower kernels

2 egg yolks
7 oz whole sunflower kernels

Preheat oven to 375 degrees Fahrenheit. Combine dough ingredients and refrigerate. For pastry crust, cut together butter or margarine and flour. Roll out flat and into an oval. Wrap lightly in parchment paper and refrigerate.

Incorporate the pastry crust into the dough by rolling the dough into an oval, top with pastry crust, wrapping it completely around the dough. Roll flat with a rolling pin. Fold the pastry over 3 times, flattening each time to about 1 inch thickness.

After rolling, cut the dough into 18 triangles, sprinkle with cold water and chopped sunflower kernels. Roll up croissants, brush with egg yolk, and sprinkle with whole sunflower kernels. Let rise until almost double and bake for 20 to 25 minutes.

18, 4 oz croissants
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