3 1/2–4 cups all-purpose flour

2 1/4 teaspoons (1 packet) Rapid Rise yeast

1/2 teaspoon kosher salt

2 cups Gruyère cheese, grated

1 cup warm whole milk

2 teaspoons honey

4 tablespoons salted butter, at room temperature

1 large egg

1 1/2 sticks (3/4 cup) cold salted butter, sliced thin

1 egg + 1 egg yolk, beaten together, for brushing

Cranberry Honey Butter:

6 tablespoons salted butter, at room temperature

1/3 cup dried cranberries

1 tablespoon honey

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In a stand mixer, combine flour, yeast, salt, and 1 cup of Gruyère cheese. Mix to combine.
Add warm milk, honey, 1 egg, and room temp butter. Mix using a dough hook for 4–5 minutes until smooth. Let rest for 15 minutes to a few hours.
Roll dough into a 12×18 inch rectangle. Place cold butter slices down the center third. Fold sides over like an envelope.
Roll out and fold into thirds again. Then roll into a 25×9 inch rectangle and cut into 14–16 long triangles.
Sprinkle remaining cheese on triangles and roll into croissant shape. Place on a parchment-lined baking sheet. Freeze for 15–20 minutes or refrigerate overnight.
Preheat oven to 400°F. Brush croissants with beaten egg wash. Bake for 16–20 minutes until golden.
For cranberry butter, mix softened butter with dried cranberries, honey, and a pinch of salt.

Use frozen butter and chill croissants before baking to reduce butter leakage.
For make-ahead: prepare through shaping, then refrigerate or freeze before baking.
Serve warm with cranberry honey butter for a sweet-savory combo.
To use active dry yeast, bloom it in warm milk and honey before mixing into the dough.