Blueberry and White Chocolate Croissants
Recipe type: Yeast Bread
Prep time: 
Cook time: 
Total time: 
Serves: 18 croissants
  • 4 cups (1 lb.) plus 5 tablespoons unbleached all purpose flour as needed, plus additional for dusting work surface
  • 5 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon plus 1 1/2 teaspoons active dry yeast - 1 1/2 packages
  • 1 1/2 cups milk
  • Blueberry Butter
  • 2 1/2 sticks (10 oz.) butter
  • 3/4 cup blueberries
  • Final cutting
  • blueberries
  • white chocolate chips
  • Egg Wash
  • 1 egg beaten with 1 tablespoon milk
  1. Combine the flour, salt and sugar in a large mixing bowl. Stir with a wooden spoon to evenly distribute everything.
  2. Heat milk to 100 degrees. Sprinkle the yeast on the milk. Let stand until the milk has soaked thru the yeast granules. Pour into the dry ingredients. Stir until no dry flour can be seen and beat an additional 30 seconds. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight. Dough will double and become very light and spongy.
  3. Prepare the Butter
  4. Have the butter still cool but soft enough it can be mixed with a mixer. Add the blueberries and continue to beat until the blueberries are completely incorporated into the butter. No big pieces!
  5. If it gets too soft or starts to melt you need to refrigerate again. Pat the butter into a 8 x 8 square. Wrap in saran wrap. Refrigerate.
  6. It is important that the dough and butter are about the same temperature when you incorporate the butter in the first rolling of the dough.
  7. Roll you dough into a 8 x 14 rectangle, patting it out at with your hands. Do not use a rolling pin at this point, the dough should be too fragile at this point. Divide the dough in your head into thirds. Now cover the lower two thirds of the dough with the butter, leaving an inch on each side. Now fold the top piece back over the middle third and then the bottom third goes on top of that. Press the edges to seal the layers.
  8. Now you are going to do your first turn of the dough. Roll the dough carefully out to about 18 x 24 inches. Fold the dough into thirds again and place on a cookie sheet to rest. Cover and refrigerate the dough for at least 2 hours. Repeat this step 3 more times.
  9. To Make the Croissants
  10. Roll out the dough again to 18 x 24 inches. On the final roll, roll out the dough corner to corner to compensate for shrinkage. Using a pastry wheel or croissant cutter cut the dough into triangles. Place some blueberries and white chocolate pieces on the longest end.Starting on the long end roll the dough towards the point. Shape into a crescent shape on a greased cookie sheet or lined with parchment.
  11. Let croissants raise until doubled at room temperature, uncovered. When ready to bake brush with the egg wash.
  12. Bake at 375 for about 25 minutes until golden brown.
  13. adapted from Nick Malgeieri
Recipe by Recipes Food and Cooking at