“CORNETTI SOFFICI LIMONE & MIRTILLI” 
Lemon and blueberries is such a fresh and tasty combination. Add them to these soft croissants and your breakfast is served! Particular and nice flavour for these croissant, with a soft texture and the right amount of sweetness. Baked blueberries will melt into your mouth, literally.
I’m sure you are going to love them, wanna bet?!
INGREDIENTS
- 80ml of whole milk
- 60g of sugar
- 80g of butter, very very soft
- 1 egg yolk
- 400g of flour
- 2 cups of blueberries, fresh
- 2 lemon, zest
- 7g of active yeast
- some brown sugar
METHOD
- Warm up the milk in a saucepan, remove from heat and add the active yeast and a teaspoon of sugar
- Set aside for 5 minutes
- In a large bowl, pur in the milk mixture then add the egg yolk and combine.
- Add the flour, the sugar, butter and the lemon zest.
- Mix well then turn it over on a floured surface and knead for 5/8 minutes.
- It will be slightly sticky, that’s ok..
- Shape it into a ball then place it into a oiled bowl, cover with clingfilm and let it rise for 1 hour.
- Then place the dough onto a floured surface and roll it out, 1 cm thick (ish)
- Pre-heat oven at 180°
- Roll it out into a rectangular, then cut some triangular shaped pieces out of it.
- Sprinkle some brown sugar on each triangle and then add the blueberries (see photo)
- Roll each triangle up from the wide edge.
- Place every croissant on a baking tray, lined with parchment paper, and let it rise again for 25 minute.
- Then brush with a beaten egg.
- Bake for 20/25 minutes (ish)
I loved them, I had two because one was not enough and I dont have a sweet tooth, I just loved them!