📖 Instructions

1. **Prepare the Dough:** In a large mixing bowl, whisk together the flour, sugar, and salt. If using active dry yeast, bloom it in warm milk with a teaspoon of sugar for about 5-10 minutes until foamy. If using instant yeast, add it directly to the dry ingredients.
2. **Combine Wet and Dry Ingredients:** Add the yeast mixture (or milk and instant yeast) and melted butter to the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
3. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This might take longer depending on how warm your room is! Don't sweat it. Check it every 30 minutes or so.
4. **Prepare the Butter Block:** While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a 6x8 inch rectangle. Make sure the butter is evenly distributed and still cold. Place the butter block in the refrigerator until ready to use.
5. **Lamination Process:** Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a 12x16 inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, creating a tri-fold. Pinch the edges to seal the butter inside.
6. **First Turn:** Gently roll the dough into a 10x20 inch rectangle. Be careful not to press too hard and squeeze the butter out. Fold the dough into thirds again, like folding a letter. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the butter to chill and prevents it from melting during the next turn.
7. **Second Turn:** Remove the dough from the refrigerator and repeat the rolling and folding process. Roll the dough into a 10x20 inch rectangle, fold it into thirds, wrap it in plastic wrap, and refrigerate for another 30 minutes.
8. **Third Turn:** Repeat the rolling and folding process one more time. This is the final turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. The longer chilling time helps the dough relax and makes it easier to work with.
9. **Prepare the Filling:** While the dough is chilling, prepare the filling. In a mixing bowl, combine the white chocolate chips and softened cream cheese. Mix until smooth and creamy. Gently fold in the fresh raspberries.
10. **Shape the Croissants:** On a lightly floured surface, roll the chilled dough into a large rectangle, about 12x24 inches. Use a sharp knife or pizza cutter to trim the edges to create a neat rectangle. Cut the dough in half lengthwise, then cut each half into triangles. You should get about 12-16 triangles, depending on the size.
11. **Add the Filling:** Place a spoonful of the raspberry white chocolate filling at the base of each triangle. Gently stretch the dough and roll it up towards the point, creating a croissant shape. Place the croissants on a baking sheet lined with parchment paper, with the point tucked underneath.
12. **Second Rise:** Cover the shaped croissants with plastic wrap or a clean kitchen towel and let them rise in a warm place for about 1-1.5 hours, or until they have almost doubled in size. The croissants should look puffy and light.
13. **Preheat Oven:** Preheat your oven to 375°F (190°C).
14. **Egg Wash:** In a small bowl, whisk together the egg and a tablespoon of milk or water. Gently brush the tops of the croissants with the egg wash. This will give them a beautiful golden color.
15. **Bake:** Bake the croissants for about 15-20 minutes, or until they are golden brown and cooked through. Keep an eye on them to prevent burning.
16. **Cool and Enjoy:** Remove the croissants from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Drizzle with melted white chocolate or dust with powdered sugar, if desired. Enjoy fresh!