Almond Croissants
Indulge in the delicate layers and rich flavours of these easy Almond Croissants! With flaky, buttery dough, a smooth almond butter centre, and a golden finish, these croissants bring a little bit of French bakery magic right to your kitchen. Whether you’re enjoying them with your morning coffee or serving them for a special occasion, these croissants are sure to impress!
Ingredients
For the Dough:
- 5 cups (500g) all-purpose flour or white bread flour
- 1¼ cups cold milk
- ¼ cup granulated sugar
- 1 tbsp instant yeast
- ½ tsp sea salt
- ⅓ cup unsalted butter (room temperature)
For the Beurrage (Butter Block):
- 350g unsalted butter (room temperature)
For the Almond Butter Centre:
- 1 cup almond butter
- ½ cup honey or syrup of choice
For the Egg Wash:
- 1 tbsp maple syrup
- 1 tbsp milk
Method:
- Prepare the Dough: In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt. Gradually add the cold milk, and mix until a shaggy dough forms. Add the room temperature butter and mix again on medium speed until a smooth, slightly tacky dough forms (about 7-10 minutes). Alternatively, knead the dough by hand until smooth.
- Let the Dough Rest: Cover the dough with a clean dish towel and let it rest in the fridge for 3 hours or overnight.
- Prepare the Butter Block (Beurrage): While the dough is resting, prepare the butter block. On a piece of parchment paper, shape the unsalted butter into a 7×10 cm rectangle, fold the paper around it, and chill for 30 minutes.
- Laminate the Dough: Remove the dough and butter block from the fridge. Roll the dough out into a rectangle (10×14 cm) and place the butter block in the center. Fold the dough over the butter, sealing the edges tightly. Roll it out into a 10×20 cm rectangle, then fold it into thirds (like a letter). Rest the dough in the fridge for 30 minutes to 1 hour. Repeat the rolling and folding process twice more.
- Shape the Croissants: Roll the dough into a 10×20 cm rectangle. Spread the almond butter filling evenly over the dough. Slice it into long 3-4 cm strips, then roll each strip into a croissant shape and place them on a parchment-lined baking tray.
- Rest the Croissants: Cover the croissants with a dish towel or plastic wrap and let them rest for 1-2 hours at room temperature until they double in size. If you prefer, you can rest them overnight in the fridge for a quicker bake in the morning.
- Preheat the Oven: Preheat your oven to 180°C (350°F) while the croissants are resting.
- Prepare the Egg Wash: In a small bowl, mix maple syrup and milk. Brush the tops of the croissants with the egg wash, and add some sliced almonds on top for extra texture and flavor.
- Bake the Croissants: Bake the croissants for 20-25 minutes or until golden brown and crispy on top.
- Serve and Enjoy: Enjoy your freshly baked almond croissants warm from the oven, or store them in an airtight container for up to 2 days. Alternatively, store in the fridge for up to 4-5 days and reheat in the oven or air fryer for a quick crisp.
These Almond Croissants are the perfect combination of buttery, flaky layers with a creamy almond centre. The almond butter filling and maple syrup egg wash add sweetness, while the golden-brown crust ensures every bite is a delight. They’re perfect for breakfast, brunch, or as a special treat for any occasion.
