Walnut and Honey Croissants Recipe

1 Tbs dry yeast

2 Tbs sugar

1 cup tepid milk (100 degrees)

4 cups flour

1 tsp sea salt

2 Tbs olive oil

2 eggs

2/3 cup soft, cold unsalted butter

1 ½ chopped walnuts

1 tsp cinnamon

½ tsp cloves

5 Tbs Attica honey

1 egg yolk beaten with 1 tsp water

1 cup powdered sugar

1 tsp vanilla powder

1 egg white, slightly beaten

Dissolve yeast and sugar in milk and let stand until it froths.  Sift the flour and salt into a large bowl and make a well in the center.  Pour oil, eggs, and yeast mixture in center.  With your fingers, break the yolks and combine the eggs with the liquid.  Stir ingredients together.  Knead the dough until soft.  Cover and let double in volume, 1 to 1 ½ hours.  Punch dough down and knead for 5 minutes.  On a floured board, roll out the dough into a rectangle and with a spatula spread 1/3 of the soft butter on the dough over half its length, leaving 2/3 inch wide margin on the edges.  Moisten the margin with a little water and fold the dough in half.  Enclose the butter.  Lightly press the edges around with your fingers to seal the dough and prevent butter from escaping.  Rolling lightly, flatten the dough once more and spread half the remaining butter over half the surface of the dough.  Fold and seal the dough, as before, enclosing the butter.  Sprinkle the surface of the dough with flour.  Place in refrigerator for one hour.  Divide the dough into two equal parts and flatten each part, rolling with a pin on a floured surface, into a 1/3 inch thick circle.  Cut each circle into 6-8 wedges.  Mix the walnuts and spices into a bowl and add enough honey to make a stiff mixture.  Put 1 Tbs of the mixture on the wide part of each wedge and roll loosely enclosing the walnuts.  Place croissants on baking sheets.  Cover them in a warm place until doubled.  Brush the tops with egg yolk mixture and put in 450-degree oven.  After 5 minutes, reduce heat to 350 degrees and bake for 15 minutes until golden brown.   

Glaze:  Sift sugar into small bowl and add vanilla and egg white to form a stiff mixture, stirring constantly.  Pour glaze over croissants when they are warm.