Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine 1 cup of warm milk with 4 teaspoons of active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a separate bowl, mix together 3 cups of unbleached all-purpose flour, 1/3 cup of sugar, and 2 teaspoons of salt. Pour the yeast mixture into the dry ingredients and mix until a dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic. Shape into a ball, place in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour.
- After the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare the almond filling by combining 1 cup of almond paste, 1/4 cup of sugar, and 1 teaspoon of almond extract in a bowl. Mix until smooth.
- Once the dough is chilled, remove it and roll it out into a larger rectangle, about 1/4 inch thick. Trim the edges to create a neat rectangle.
- Cut the dough into triangles, about 5 inches wide at the base. Place a tablespoon of almond filling at the base of each triangle. Roll tightly towards the tip to form a crescent shape.
- Place the rolled croissants on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for another 30-45 minutes until puffed up.
- Preheat your oven to 375°F (190°C). Brush the tops with a beaten egg for a golden finish and bake for 15-20 minutes until golden brown and flaky.
Notes
- For a different flavor, substitute almond paste with hazelnut paste.
- Add chocolate chips for a sweet twist.
- Store in an airtight container for up to 2 days at room temperature.