Description
Enjoy the flaky, buttery delight of homemade almond croissants, featuring layers of rich croissant dough filled with a creamy almond filling and topped with sliced almonds. Perfect for breakfast or a sweet treat any time!
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 1/4 cups whole milk, warmed to about 110°F (43°C)
- 1/2 cup unsalted butter, melted
- 1 cup (2 sticks) unsalted butter, cold
- 1 cup almond flour
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast, keeping the salt and yeast on opposite sides initially.
- Pour the warmed milk and melted butter into the dry ingredients. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-2 hours, or until doubled in size.
- While the dough rises, prepare the butter block by placing the cold unsalted butter between two sheets of parchment paper.
- Pound the butter into a rectangle about 1/2 inch thick, aiming for dimensions of approximately 8×6 inches. Refrigerate until the dough is ready.
- Once the dough has risen, punch it down and roll it out into a rectangle about 16×10 inches.
- Place the chilled butter block in the center of the dough rectangle. Fold the dough over the butter, encasing it completely, and pinch the edges to seal.
- Roll the dough out into a long rectangle, about 24×10 inches. Fold the dough into thirds like a letter. This is your first turn.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the final turn, wrap tightly and refrigerate overnight.
- In a medium bowl, combine the almond flour, powdered sugar, softened butter, egg, almond extract, and salt. Mix until smooth and creamy. Set aside.
- After the dough has chilled overnight, remove it from the refrigerator and place it on a lightly floured surface.
- Roll the dough out into a large rectangle, about 24×12 inches, ensuring straight edges and sharp corners.
- Using a sharp knife or pizza cutter, cut the dough into triangles for shaping the croissants.
Notes
- Ensure the butter is cold when making the butter block to achieve the best flaky layers.
- Allow the dough to rest adequately between turns to relax the gluten, which helps in rolling out the dough easily.
- You can dust the croissants with powdered sugar just before serving for an extra touch of sweetness.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes