Description
Delicious homemade almond croissants filled with frangipane and topped with a sweet glaze and toasted almonds.
Ingredients
Scale
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 3/4 cup whole milk (warmed to 100-110°F)
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted or very soft)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 large eggs (at room temperature)
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter (softened, added after kneading, brioche-style)
- 1/3 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 large egg (at room temperature)
- 1 egg yolk (at room temperature)
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1/4 cup sliced almonds
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon orange zest (optional)
- 2 tablespoons pearl sugar (for sprinkling inside the filling)
- 1/4 cup unsalted butter
- 1 1/2 cups powdered sugar
- 3/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin)
- Pinch of salt
- 1/2 cup sliced almonds (toasted)
Instructions
- In a small saucepan, whisk together the flour and milk until smooth with no lumps.
- Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes).
- Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.
- Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
- In a medium bowl, beat together softened butter and sugar until light and fluffy (2-3 minutes).
- Add almond flour, all-purpose flour, an egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth and creamy.
- Fold in sliced almonds. Set aside (can be made ahead and refrigerated for up to 2 days).
- In a small bowl, mix together sugar, cardamom, cinnamon, and a tiny bit of orange zest if you’d like. Set aside.
- Grease a 9×13-inch baking pan with butter.
- Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
- Spread the frangipane filling evenly over the surface of the dough in a THIN layer, leaving a 1/2-inch border at the far long edge.
- Sprinkle the orange-cardamom spice mix evenly over the frangipane.
- Sprinkle 2 tablespoons pearl sugar evenly over the filling.
- Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide).
- Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
- Arrange the rolls cut-side up in your prepared pan, spacing them slightly apart.
- Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.
- Preheat oven to 325°F.
- Bake for 27-30 minutes, until the rolls are golden brown and the centers register about 200-205°F.
- Let rest in the pan for 10 minutes after baking.
- Whisk together melted butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and milk until pourable.
- Drizzle the almond glaze generously over the top. Immediately sprinkle toasted sliced almonds over the glaze.
- Let the glaze set for 10-15 minutes before serving.
Notes
- Optional: Add a tiny bit of orange zest to enhance the flavor.
- Keep the almond extract taste adjusted based on personal preference.
- Make the frangipane filling ahead of time and refrigerate for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg