Raspberry Croissant

In a bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand until frothy, about 5 minutes.

Mix in flour, remaining sugar, and salt until a dough forms. Knead briefly, then cover and refrigerate for 1 hour.

Roll cold butter between parchment into a thin rectangle. Roll dough into a rectangle, place butter in the center, and fold dough over butter.

Roll out dough, fold into thirds, and chill for 30 minutes. Repeat rolling and folding twice more, chilling between each turn.

Roll dough to 1/4-inch thick, cut into triangles, and spread a thin layer of raspberry preserves on each.

Roll triangles from base to tip to form croissants. Place on a parchment-lined baking sheet, cover, and let rise until puffy, about 1 hour.

Brush croissants with beaten egg. Sprinkle crushed freeze-dried raspberries on top.

Bake at 400°F (200°C) for 15-18 minutes, until golden and crisp.

Cool slightly before dusting with powdered sugar if desired. Serve warm.