Croissant with Raspberries

Croissant fill with Raspberry Fill

To 1 kg of flour add:

• 6 dkg of yeast
• 4 dkg of sugar
• 2 dkg of salt
• 2.2 dkg margarine
• 3 dkg of powdered milk
• 1.2 dkg of butter
• 6 dkg eggs
• 0.52 dcl of water
• a little vanilla flavor

Bake 11 min at 220 ° C.