Lemon Blueberry Cookie Croissant Supreme

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold, cubed
• 1 cup whole milk
• 1 tbsp sugar
• 1 tsp salt
• 1 packet active dry yeast

• 1 cup all-purpose flour, sifted
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 tbsp lemon zest, freshly grated
• 1 tsp vanilla extract
• 1 cup fresh blueberries

• 1 cup powdered sugar, sifted
• 2 tbsp lemon juice, fresh

Method

1. 01
   In a small bowl, combine milk and yeast. Let it sit for 5 minutes until foamy.
2. 02
   In a large bowl, mix sifted flour, sugar, and salt. Add the milk mixture and cold butter cubes. Mix until a dough forms. Do not overwork.
3. 03
   Roll the dough into a rectangle on a floured surface, fold it into thirds, and chill for 30 minutes. Repeat the rolling and folding process twice more, chilling between folds.
4. 04
   For the cookie dough, cream softened butter and sugar together until light and fluffy. Mix in lemon zest, vanilla, and flour. Gently fold in blueberries.
5. 05
   Roll out croissant dough and spread the lemon blueberry cookie dough evenly over it. Roll into a log and cut into 8 equal pieces.
6. 06
   Place pieces on a baking sheet, cover, and let rise for 1 hour until slightly puffy.
7. 07
   Preheat oven to 375°F (190°C). Bake croissants for 20-25 minutes or until golden brown and crisp.
8. 08
   For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over warm croissants.