Directions

1. In a large bowl mix the flour, sugar, yeast, warm milk, French salt mix with the dough hook

2. Then add the egg & 1 egg yolk, discard and butter …Mix again until dough comes together with dough hook

3. Take out and knead for a couple mins until the dough becomes a soft pliable dough

4. Then let it rise 1 hour in a warm spot!!

5. Right before you are ready to roll out your dough, make the butter block with 2 sticks of butter- roll out inside a parchment paper rectangle-chill 10 mins

6. roll out dough so you can wrap it around the butter.
7. put butter inside the dough.
8. do the folds- roll out the dough to a long rectangle about 1/4 inch thick. Bring the ends in to meet in the middle, then fold over onto itself.
9. -repeat
10. - chill at this point for another 30 mins in the fridge or freezer for 10 mins
11. Cut dough in half and rollout to a rectangle. Spread soft cream cheese over rolled out dough and then sprinkle with 1/2 cup raspberry and 2 Tablespoons turbinado sugar.

12. Cut into long triangles and roll up into croissants. Repeat with  other half of dough. Place croissants on parchment lined cookies sheet and chill in fridge for 15-20 min.

13. Brush with egg wash and sprinkle with turbinado sugar.

14. Bake in oven. preheat oven at 350 degrees for 25-30 mins or until cooked through.

15. Allow to cool and then drizzle with glaze

16. Eat & enjoy