Butterscotch Almond Croissants

Instructions

1. 1

   In a small bowl, combine yeast and warm milk (around 37°C). Stir to dissolve the yeast, then let it sit for 5 minutes, or until the mixture becomes frothy.

   Tip: Make sure the milk is not too hot, as it can kill the yeast.

2. 2

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

   Tip: Use a digital scale to measure the ingredients accurately.

3. 3

   Add the melted butter and mix until the dough comes together in a shaggy mass.

   Tip: Use a stand mixer with a dough hook attachment for easier mixing.

4. 4

   Add the yeast mixture, egg yolks, and almond extract. Mix until the dough forms a ball.

   Tip: Be careful not to overmix the dough.

5. 5

   Knead the dough for 10 minutes, until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easier kneading.

6. 6

   Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.

   Tip: Make sure the dough is not too cold, as it can slow down the rising process.

7. 7

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Make sure the oven is preheated before baking the croissants.

8. 8

   Roll out the dough to a thickness of about 1cm (0.4in). Cut it into long, thin triangles.

   Tip: Use a pastry cutter or a sharp knife to cut the dough.

9. 9

   Spread a small amount of almond paste down the center of each triangle, leaving a 1cm border on either side.

   Tip: Make sure to spread the almond paste evenly.

10. 10

    Fold the triangles over the almond paste, pressing the edges to seal.

    Tip: Use a fork to crimp the edges.

11. 11

    Brush the tops of the croissants with beaten egg and sprinkle with sliced almonds.

    Tip: Make sure the egg is beaten well before brushing the croissants.

12. 12

    Bake the croissants for 20-25 minutes, or until they are golden brown.

    Tip: Make sure the croissants are not overbaked.

13. 13

    While the croissants are still warm, drizzle with melted butter and sprinkle with sea salt.

    Tip: Use a pastry brush to drizzle the melted butter.