Almond Croissant

Instructions

1. 1

   In a large bowl, combine the flour, sugar, and salt.

2. 2

   Warm the milk to about 37°C (98°F) and dissolve the yeast in it. Let it sit for about 5 minutes until it becomes frothy.

3. 3

   Add the yeast mixture and the egg to the dry ingredients and mix until a dough forms.

4. 4

   Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

5. 5

   Shape the dough into a ball, place it in a bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

6. 6

   Roll out the dough into a rectangle about 1 cm thick.

7. 7

   Spread the butter evenly over two-thirds of the dough.

8. 8

   Fold the unbuttered third over the middle third, then fold the remaining third over the top, like folding a letter.

9. 9

   Turn the dough 90 degrees and roll it out again into a rectangle.

10. 10

    Repeat the folding process two more times, chilling the dough for 30 minutes between each fold.

11. 11

    Roll out the dough into a large rectangle and cut it into triangles.

12. 12

    Place a small amount of almond paste at the base of each triangle and roll it up towards the tip.

13. 13

    Place the croissants on a baking sheet lined with parchment paper, cover, and let them rise for about 1 hour.

14. 14

    Preheat the oven to 200°C (392°F).

15. 15

    Brush the croissants with a beaten egg for a shiny finish.

16. 16

    Bake for 15-20 minutes or until golden brown.

17. 17

    Let them cool slightly before serving.