Almond Croissant

Steps

1. 1

   Mix the dough

   • In a large bowl or stand mixer, combine 2.5 cups (325 g) bread flour, 1.5 tsp (4.5 g) instant yeast, 2 tbsp (25 g) sugar, and 1.25 tsp (7 g) fine sea salt.
   • Add 0.75 cup (180 ml) room-temperature whole milk and 2 tbsp (30 g) cold, cubed unsalted butter.
   • Mix on low speed with the dough hook for 2 minutes until all flour is hydrated, then increase speed to medium and knead for 8 minutes until the dough is smooth, slightly elastic, and barely tacky.
   • The dough should be firmer than bread dough but still supple.

   + Show details− Hide details

   Ready when: Dough is smooth, elastic, and slightly tacky; it springs back quickly when poked

   Tip: Keep all ingredients cold. A warm dough will not laminate properly. Do not let the dough warm above 72°F (22°C).

2. 2

   First rise

   • Shape the dough into a ball and place it in a lightly oiled bowl.
   • Cover tightly with plastic wrap and refrigerate for at least 2 hours, ideally overnight, until well-chilled and relaxed.
   • This cold fermentation develops flavor and makes the dough easier to laminate.

   + Show details− Hide details

   Ready when: Dough is cold and pliable

   Tip: You can refrigerate the dough overnight to fit your schedule. Cold dough is actually easier to work with than same-day dough.

3. 3

   Prepare butter slab

   • Remove 1 lb (450 g) cold unsalted butter from the refrigerator 30 minutes before lamination.
   • It should be cool and pliable but not soft.
   • On a sheet of parchment paper, work the butter with a rolling pin until it forms a 7×7 inch (18×18 cm) square slab, about 0.5 inch (1.25 cm) thick.
   • The butter should be flexible enough to fold without cracking but still cold.
   • If it softens, chill it for 10 minutes.

   + Show details− Hide details

   Ready when: Butter forms a 7×7 inch square slab that bends without breaking

   Tip: The butter must be the same temperature as the dough—if one is warmer, the lamination will fail. Cold butter will shatter; soft butter will squeeze out.

4. 4

   Laminate: First fold (lock-in)

   • Remove the chilled dough from the refrigerator and place it on a cool, lightly floured surface.
   • Roll it into a 9×9 inch (23×23 cm) square about 0.25 inch (6 mm) thick.
   • Place the butter slab in the center of the dough at a 45-degree angle so the corners of the butter point toward the midpoints of the dough's sides.
   • Fold the four corners of the dough over the butter, overlapping them slightly in the center, completely encasing the butter.
   • Seal the seams gently with the heel of your hand, pressing down to ensure the butter does not leak out.
   • This is the "lock-in" step.

   + Show details− Hide details

   Ready when: Butter is fully enclosed and sealed; no butter shows at the edges

   Tip: If butter leaks out during folding, dust the exposed area with flour and fold gently. Work quickly and keep the dough cold.

5. 5

   Laminate: First double fold

   • On a cool, floured surface, roll the dough into a 16×8 inch (41×20 cm) rectangle with the sealed seam running vertically.
   • Work gently to avoid breaking the butter layer—use even pressure with the rolling pin.
   • Fold the dough in thirds like a letter: fold the bottom third up, then fold the top third down over it.
   • You now have three layers.
   • Rotate the dough 90 degrees so the folded edge is on your right.
   • This completes one "turn." Wrap the dough in plastic wrap and refrigerate for 20 minutes.

   + Show details− Hide details

   Ready when: Dough is cold and firm enough to handle another roll

   Tip: Mark the dough with your fingertips (one dimple after turn 1, two after turn 2) so you know how many folds you've done. Never skip the chill between turns.

6. 6

   Laminate: Second double fold

   • Remove the dough from the refrigerator with the folded edge on your right.
   • On a cool, floured surface, roll it again into a 16×8 inch (41×20 cm) rectangle, using even, gentle pressure.
   • Fold in thirds again (bottom third up, top third down), then rotate 90 degrees.
   • Wrap and refrigerate for 20 minutes.
   • This is your second turn; the dough now has nine layers of butter.

   + Show details− Hide details

   Ready when: Dough is cold and ready for the third turn

   Tip: If butter starts leaking out, chill the dough for 30 minutes instead of 20 before the next turn.

7. 7

   Laminate: Third double fold

   • Repeat the rolling and folding process one more time: roll the dough into a 16×8 inch (41×20 cm) rectangle, fold in thirds, rotate 90 degrees.
   • Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or overnight.
   • The dough now has 27 layers of butter and is ready to shape.

   + Show details− Hide details

   Ready when: Dough is very cold, firm, and fully relaxed

   Tip: You can refrigerate the laminated dough for up to 2 days, or freeze it wrapped in plastic wrap for up to 2 weeks.

8. 8

   Make the almond filling

   • While the dough chills, prepare the filling.
   • In a small bowl, combine 0.75 cup (200 g) room-temperature almond paste, 3 tbsp (38 g) granulated sugar, and 1 egg yolk (20 g).
   • Mix with a fork or small spoon until well combined, smooth, and spreadable.
   • The mixture should be soft enough to spread but not runny.
   • Set aside at room temperature.

   + Show details− Hide details

   Ready when: Filling is smooth and spreadable

   Tip: Make the filling just before shaping so it's at the right temperature. If it hardens, it will be difficult to spread evenly.

9. 9

   Shape the croissants

   • Remove the laminated dough from the refrigerator and place it on a cool, lightly floured work surface.
   • Using a rolling pin, gently roll the dough into a 16×12 inch (41×30 cm) rectangle, about 0.25 inch (6 mm) thick.
   • Using a bench scraper or sharp knife, trim the edges to make them even.
   • Cut the dough in half lengthwise to create two 16×6 inch (41×15 cm) strips.
   • Then cut each strip into four 4×6 inch (10×15 cm) rectangles, giving you 8 pieces total.
   • Keep unused pieces under plastic wrap if working slowly.

   + Show details− Hide details

   Ready when: You have 8 even rectangles, each 4×6 inches

   Tip: Use a sharp knife or bench scraper and cut with downward pressure, not a sawing motion, to avoid crushing the laminated layers.

10. 10

    Fill and fold croissants

    • Working with one rectangle at a time, place it on parchment paper with a long side facing you.
    • Spread about 1.5 tbsp (20 g) of almond filling down the center, leaving a 0.5 inch (1.25 cm) border on all sides.
    • Sprinkle about 1.5 tbsp (8 g) sliced almonds over the filling.
    • Fold the dough in half lengthwise (bringing the far long edge to meet the near edge) and seal the edges gently by pressing them together with your fingertips.
    • The croissant should be roughly 4 inches (10 cm) long and 3 inches (7.5 cm) wide.
    • Place on a parchment-lined baking sheet with about 2 inches (5 cm) space between them.
    • Repeat with all 8 rectangles.

    + Show details− Hide details

    Ready when: All 8 croissants are filled, folded, and arranged on the baking sheet

    Tip: Don't overfill—too much filling will leak out during baking. Work quickly so the dough stays cold.

11. 11

    Second rise and proof

    • Cover the shaped croissants loosely with plastic wrap and let them rise at cool room temperature (around 70°F / 21°C) for 2.5 to 3 hours, until they are visibly puffy and have increased in volume by about 50 percent.
    • They should feel light and airy when you gently touch them but still hold their shape.
    • This is a crucial step for developing the characteristic layered texture.

    + Show details− Hide details

    Ready when: Croissants are visibly puffier, about 50% larger; they spring back slowly when poked gently

    Tip: Do not let the croissants rise in a warm place—they will proof too fast and the butter will melt. If your kitchen is warm, proof them in a cool closet or basement.

12. 12

    Egg wash and bakeOven 400°F / 205°C

    • Preheat the oven to 400°F (200°C).
    • Once the croissants have proofed, brush the top of each one gently with egg wash (1 beaten egg mixed with 1 tsp water), being careful not to compress the dough.
    • Place the baking sheet in the oven and bake for 18 to 20 minutes, until the croissants are golden brown on all surfaces and feel firm and crispy when tapped.
    • The tops should be a deep golden color, and you should see some caramelized filling peeking out from the sides.

    + Show details− Hide details

    Ready when: Croissants are deep golden brown on top and sides; they sound hollow when tapped and feel crispy

    Tip: Rotate the baking sheet halfway through baking if your oven has hot spots, to ensure even browning.

13. 13

    Cool and finish

    • Remove the croissants from the oven and transfer them to a wire rack to cool for at least 15 minutes.
    • If desired, while the croissants are still warm, brush the tops lightly with warmed, strained apricot jam for a glossy, elegant finish.
    • Let them cool to room temperature before serving.
    • They will continue to crisp up as they cool.

    + Show details− Hide details

    Ready when: Croissants are cool to the touch and have a crispy exterior

    Tip: Do not glaze immediately—let them cool slightly so the glaze doesn't melt and run off. The apricot glaze is optional but adds a refined finish.