Ingredients

• 2 cups Organic Unbleached White All-Purpose Flour plus more for rolling
• 1-1/2 tsp Active Dry Yeast
• 2/3 cup Warm Milk (Not hot or you’ll kill the yeast)
• 3 Tbsp Warm Water
• 2 tsp Sugar
• 2 tsp Salt
• 2 tsp Vegetable Oil
• 6 oz Chilled Unsalted Butter

• 1 large Egg
• 1 tsp Heavy Cream
• Orange Food Coloring

• Parsley as needed

Instructions

1. Start by mixing the active dry yeast with the warm water until dissolved. Let it sit for 10 minutes. It should begin to look bubbly or foamy on the surface.
2. Blend the milk, sugar, salt, and oil with the yeast mixture, then add that to the flour in your stand mixer (with hook attachment).
3. Slowly increase the speed of the mixer to medium-low. Let it mix until you can tell it is combined well.
4. Take the dough out of the mixer, and place it on a lightly floured surface. Begin to knead it with the heels of your hands. It’ll be somewhat sticky at first, but it will become elastic and smooth.
5. Place the dough into a bowl and cover with plastic wrap. Leave at room temperature for about an hour or two, or until the dough has doubled in size.
6. At this point, I left it in the refrigerator overnight. If you aren’t leaving your dough overnight, chill it for about 20-30 minutes before rolling out your dough.
7. Flour your work surface and turn out the chilled dough. Roll out dough evenly in a rectangle shape. Fold in thirds (like folding a letter), knock off excess flour. Once again, chill the dough for about 20-30 minutes before adding butter.

1. Turn out the chilled dough, again. When rolled out, take butter out of fridge and unwrap.
2. This step is the most important step to a croissant – the butter! The more butter, the better!
3. Slice the chilled butter lengthwise and place all your butter in between two pieces of wax paper. Whack the butter with your rolling pin into a consistent, lump-free square, while keeping the butter cold. If it starts to melt during this step, chill it in the fridge or freezer again for a second.
4. Place butter square in the middle of the dough. Fold right side of dough over butter, followed by left side so butter is completely covered by dough. You want the strip of butter to stay in the center of the dough, without mixing it into the dough. Chill the dough for about 20-30 minutes again.
5. Roll dough out evenly. Fold in thirds. Roll out dough once more, fold in thirds and place it back in the fridge for at least 1 more hour. (I let stay in there overnight again).

1. At this point, you should have your chicken salad (or whatever filling you’re using) ready to go. All your prep work is done.
2. Using a piece of card stock paper, magazine paper, or even just regular plain white paper, create a cone shape and tape it to hold it in place. Then cover the paper with a piece of foil for baking.
3. Flour your work surface and turn out the chilled dough. (Last time, I swear.) Roll out dough evenly in a rectangle shape.
4. Cut thin slices; the size of the strip of dough will depend on how thick and how big you want your cones to be. Mini cones are great finger foods for parties, but the larger cones are a lot less work.
5. Starting from the bottom, wrap your dough strip around each cone. Place on a baking sheet and let the dough rise until they are about tripled in size and they feel puffy and light. This should take 1 1/2 hours or more, depending on how cold the dough was before you started this last procedure.

1. Preheat over to 350 degrees. Mix together your egg, heavy cream, and food coloring. Brush the tops of the dough before baking. Add more food coloring for a deeper color.
2. Bake for 15-20 minutes or until golden brown.
3. Watch closely since the will cook fast, especially when they get close to being done. Also, be careful as a lot of butter will drain out while cooking, so be sure you have them on a high side cookie sheet.
4. Fill with your favorite salad, or even a sweet treat!