Bakery-Style Almond Croissants at Home

In a bowl of a standing mixer with the dough hook add 1 3/4 cup warm water, 1 cup whole milk, 1/2 cup granulated sugar and 1 tbsp + 1 tsp instant yeast. Mix until combined.
Add 8 cups all-purpose flour and 1 tbsp fine sea salt. Mix until a shaggy dough starts to form.
Pour in 2 tbsp melted butter and knead until a dough forms.
Remove the dough, cover the bowl with a kitchen towel, and rise for 2 hours.
Place the dough in the fridge and let it rest overnight.
The next day take the dough out and allow it to come back to room temperature.
In between 2 pieces of parchment paper, roll the 2 cups of room temperature into a 9x7 inch rectangle. Place the wrapped butter onto a cookie sheet and into the freezer.
Roll the croissant dough out into a 13x11 inch rectangle.
Remove the butter from the freezer and place in the middle of the dough.
Fold the two long edges of the dough over the butter until the dough meets in the middle. Roll the dough out to a 13x11-inch rectangle.
Fold up one long side of the dough 3/4th of the way up. Meet the folded dough with the other long side 1/4th the way in. Then fold the piece of dough in half. Roll the dough out until 1/2 inch thick. Keeping it in a rectangle.
Envelope fold the dough and then roll it back out 1/2 inch thick. Keeping it in a long rectangle.
Cut the dough in half and place it on a cookie sheet, stacking with parchment paper in between. Place in the freezer for 2 hours.
Remove the dough after 2 hours and let it rest and warm up to room temperature so that you can roll it out.
Roll out the dough to 1/4 inch thick.
Cut each half of the dough into another half, making four even rectangles. Using a ruler, measure 3 inches and mark with a knife nick on each long side of the dough pieces.
Using the ruler, meet the top edge corner to the first 3-inch nick and cut the triangle made by the ruler edge. Repeat until 8 triangles are cut from each piece of dough, totaling 32 triangles.
Place 1 tbsp of flattened almond paste on each croissant triangle on the fattest part.
In the base of each triangle, cut a nick in the center. Pull the sides of the nick up and start rolling the dough tightly until you meet the tip of the triangle.
Set each roll on a light-metal-colored cookie sheet lined with parchment paper. 8 rolls per sheet.
Cover with plastic wrap and allow to rise for another hour or two.
Preheat the oven to 400 degrees F and prepare an egg wash whisking 1 egg and 1 tbsp of milk together.
Paint each croissant with the egg wash using a pastry brush and sprinkle sliced almond on top of each, pressing down a little to make them stick.
Place the croissants in the oven 1 pan at a time and bake for 15-20 minutes until golden brown.
Remove and let cool for 5-10 minutes before enjoying. Dust with 1/2 cup powdered sugar using a sifter.

Bakery-Style Almond Croissants at Home

Ingredients

Instructions

Nutrition