Almond Croissants
A classic almond croissant, ideal as a sweet breakfast pastry, requires some time and effort to prepare.
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Instructions
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Preheat the oven to 375 F.
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Dissolve yeast in warm water for 5 minutes. Combine with bread flour, milk, sugar, melted butter, and salt; mix for 2 minutes. Add extra flour if needed until the dough is firm.
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Shape the dough into a ball, cover, and rest at room temperature for 30 minutes.
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Roll dough into a 10x15-inch rectangle, cover, and let rise for 40 minutes.
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Spread softened butter over the rectangle, then fold the dough into thirds.
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Roll the dough back to 10x15 inches. Fold into thirds again, cover, and refrigerate for 1 hour. Repeat this rolling, folding, and chilling step once more.
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Roll the dough into a 10x15-inch rectangle. Cut it lengthwise down the center to create two 5x15-inch rectangles.
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Slice each rectangle widthwise four times, forming ten 3x5-inch rectangles. Cut each small rectangle in half diagonally to yield 20 triangles.
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Spread a small spoonful of frangipane on each triangle, then roll from the base, curving the ends to form crescent shapes.
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Arrange croissants on a greased baking sheet, ensuring 1.5 inches of space. Cover and let rise for 45-60 minutes until doubled in size.
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Whisk egg and 2 tablespoons of milk for an egg wash. Brush over pastries and sprinkle with sliced almonds.
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Bake for 14-16 minutes until puffed and golden brown with toasted almonds.
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Sprinkle warm croissants with powdered sugar.