Umami Bomb Cookie Croissants with Miso Caramel Drizzle

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup cold unsalted butter, cubed
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 1 cup warm milk
• 1 teaspoon vanilla extract

• 1 cup brown sugar
• 1 cup cream
• 1 tablespoon white miso paste
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt

Method

1. 01
   In a large bowl, combine sifted flour, sugar, and salt. Mix well.
2. 02
   Dissolve yeast in warm milk and let it sit for 5 minutes until foamy.
3. 03
   Add the yeast mixture and vanilla extract to the flour mixture. Mix until a dough forms.
4. 04
   Roll the dough into a rectangle and layer with cubed cold butter. Fold and roll out the dough several times to laminate.
5. 05
   Chill the dough for 30 minutes, then roll it out again and cut into triangles.
6. 06
   Roll each triangle from the wide end to the point to form croissants. Place on a baking sheet and let rise for 1 hour.
7. 07
   Preheat oven to 375°F (190°C). Bake croissants for 20-25 minutes until golden brown.
8. 08
   For the miso caramel, combine brown sugar, cream, miso paste, and butter in a saucepan. Cook over medium heat until smooth and thickened.
9. 09
   Drizzle the miso caramel over the warm croissants and sprinkle with sea salt before serving.