Raspberry and Almond Croissants
Ingredients
- 160g (5¾oz) unsalted butter, 120g/4¼oz chilled and 40g/1½oz at room temperature
- 250g (9oz) strong white flour
- 10g (⅓oz) powdered milk
- 30g (1oz) caster sugar
- 7g salt
- 8.5g fast-action dried yeast
- 30g/1oz ground almonds
- 2 drops almond extract
- 30g/1oz caster sugar
- 30g/1oz icing sugar, plus extra for dusting
- 1 tbsp raspberry powder
- 1 large free-range egg yolk
- 1 large free-range egg, beaten
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