Homemade Almond Croissants

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 1/2 teaspoons (14g) active dry yeast 4 1/2 teaspoons (14g) active dry yeast
• 4 1/2 cups (563g) all-purpose flour 4 1/2 cups (563g) all-purpose flour
• 1 tablespoon (15g) salt 1 tablespoon (15g) salt
• 2 1/4 cups (510g) unsalted butter, cold 2 1/4 cups (510g) unsalted butter, cold
• 1 1/2 cups (150g) almond flour 1 1/2 cups (150g) almond flour
• 1/2 cup (100g) powdered sugar 1/2 cup (100g) powdered sugar
• 2 large eggs 2 large eggs
• 1 teaspoon (5ml) almond extract 1 teaspoon (5ml) almond extract
• Sliced almonds, for topping Sliced almonds, for topping
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 13g)
• Carbohydrates: 35g (Sugars: 10g)
• Protein: 7g
• Fiber: 2g
• Salt: 0.9g

Preparation

1. 1.
   In a small saucepan, heat the milk until warm (about 110°F/43°C). Remove from heat and stir in 1 tablespoon of sugar. Sprinkle the yeast over the milk and let it sit for 5 minutes, or until foamy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Cut 2 cups (450g) of cold butter into small cubes and add them to the flour mixture. Use your fingertips or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
3. 3.
   Pour the yeast mixture into the flour mixture and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
4. 4.
   While the dough is rising, prepare the almond filling. In a medium bowl, mix together the almond flour, powdered sugar, 1 egg, and almond extract until well combined. Set aside.
5. 5.
   Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch (0.6 cm) thick.
6. 6.
   Cut the remaining cold butter into thin slices and arrange them evenly over two-thirds of the dough. Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top, like folding a letter. This creates the first turn.
7. 7.
   Rotate the dough 90 degrees and roll it out again into a large rectangle. Repeat the folding process (second turn). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
8. 8.
   Remove the dough from the refrigerator and repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This will create a total of four turns.
9. 9.
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
10. 10.
    Roll out the dough into a large rectangle, about 1/4 inch (0.6 cm) thick. Cut the dough into triangles, with each base measuring approximately 4 inches (10 cm) wide.
11. 11.
    Place a spoonful of almond filling at the base of each triangle and roll it up towards the tip, tucking the ends underneath to secure the filling. Place the croissants on the prepared baking sheet, leaving space between them to expand.
12. 12.
    In a small bowl, beat the remaining egg with a splash of water. Brush the egg wash over the croissants and sprinkle sliced almonds on top.
13. 13.
    Bake the croissants for 15-20 minutes, or until golden brown and puffed. Remove from the oven and let them cool on a wire rack. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth filling.
• Cold butter — Keeping the butter cold throughout the process is crucial for achieving the flaky layers in the croissants.
• Active dry yeast — Ensure the yeast is fresh and active by checking the expiration date and testing it in warm milk before using.
• Sliced almonds — Toast the sliced almonds before using them as a topping for enhanced flavor and crunch.
• Powdered sugar — Sift the powdered sugar before using to avoid any lumps in the filling or dusting.

Tips & Tricks

• For a shortcut, you can use store-bought croissant dough instead of making it from scratch.
• To enhance the almond flavor, brush the croissants with a simple syrup infused with almond extract after baking.
• Serve the almond croissants warm for the best taste and texture.
• If you prefer a sweeter filling, you can add a tablespoon of honey or maple syrup to the almond filling mixture.
• These croissants freeze well, so you can make a batch in advance and reheat them in the oven before serving.

Serving advice

Serve the Homemade Almond Croissants as a delightful breakfast treat alongside a cup of freshly brewed coffee or tea. They are also perfect for a brunch spread or as a sweet indulgence for afternoon tea.

Presentation advice

Arrange the freshly baked almond croissants on a beautiful platter, dusted with powdered sugar. Garnish with a few toasted sliced almonds for an elegant touch. Serve them warm to showcase their flaky layers and enticing aroma.