For as long as I can remember, one of my all-time favorite pastries has been an almond croissant. The buttery, almond-flavored frangipane filling is really delicious when contrasted with the flaky dough.
The process of laminating, which involves folding butter into dough many times to make those flaky layers, and rising means that handmade croissants haven’t happened very frequently at my house. This is despite the fact that I am all for a baking project that can be done at home.
Was it supposed to be the case that I would never be able to enjoy my favorite breakfast delicacy until I went out to brunch?
Have you attempted to make this? Leave a comment below and tell me what you think!
Ingredients
Dough
- Cooking spray
- 3/4 c. warm milk, heated to 110°
- 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
- 4 1/2 c. (540 g.) all-purpose flour
- 1/2 c. (100 g.) granulated sugar
- 2 tsp. kosher salt
- 1/4 tsp. baking soda
- 2 large eggs, room temperature
- 4 Tbsp. unsalted butter, softened
Filling
- 1 c. (96 g.) almond flour, plus more for surface
- 3/4 c. (150 g.) light brown sugar
- 1/2 c. (1 stick) unsalted butter, softened
- Cooking spray
Frosting
- 1 c. (115 g.) confectioners’ sugar
- 6 oz. cream cheese, softened
- 1/2 tsp. almond extract
- 1/4 c. sliced almonds
Directions
Dough
Step 1
Cooking spray should be used to coat a big basin. The yeast should be sprinkled on top of the milk that has been placed in a small dish or liquid measuring cup. Allow it settle for five to ten minutes, or until the mixture becomes foamy.
Step 2
For the dough, put all-purpose flour, granulated sugar, salt, and baking soda in the big bowl of a stand mixer that is equipped with the dough hook. Beat the ingredients on low speed until they are barely incorporated.
Mix the eggs and milk mixture together on medium speed until they are almost completely incorporated. Until the butter is completely mixed, add it one tablespoon at a time. Beat the dough for approximately five minutes, or until it is completely smooth.
Step 3
After transferring the dough to the bowl that has been prepared, cover it with a clean dish towel. Depending on how warm your kitchen is, allow the dough to rise at room temperature for one to two hours, or until it has doubled in size.
Filling
Step 1
Combine the almond flour, brown sugar, and butter in a medium bowl by using a rubber spatula to mix the ingredients together.
Step 2
Spray a baking dish measuring 13 inches by 9 inches with dish spray. Turn out the dough on a surface that has been lightly dusted with flour, and then sprinkle it with additional flour. Roll out into a broad rectangle measuring approximately 18 inches by 15 inches.
Step 3
Apply the filling until it reaches the borders of the dish. Begin by rolling the dough into a tight log through one of the longer ends. After trimming the ends, cut the material into twelve pieces that are approximately one and a half inches thick.
Arrange in the pan that has been prepared, cut the sides down, and cover with a cloth from the kitchen. Allow to rise for forty-five to sixty minutes, or until it becomes puffy.
Step 4
Prepare the oven to 375 degrees Fahrenheit. For twenty to twenty-five minutes, bake the roll until the dough is gently brown. Allow to cool for twenty minutes.
Frosting
Step 1
The confectioners’ sugar and cream cheese should be mixed together in a medium bowl using a rubber spatula until the mixture is smooth. Blend in the extract of almonds.
Step 2
Frosting should be spread over rolls while they are still warm. Add some almonds on top.