Butterscotch Almond Croissants
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These butterscotch almond croissants are my go to when I want something that feels fancy but doesn't require all day in the kitchen. With just 25 minutes of prep and 35 minutes in the oven, you'll have golden, flaky pastries that taste like they came from a French bakery. The almonds aren't just delicious, they're packed with protein and healthy fats that make this treat a bit more nourishing than your typical pastry. What I love most is how simple the ingredient list is and how forgiving the dough turns out to be, making this perfect even if you're new to laminated pastries. That rich butterscotch filling is absolutely irresistible.
Ella x
Ingredients
- 600all-purpose flour
- 200sugar
- 400butter
- 350milk
- 10 strainsactive dry yeast
- 1½ dropsalmond extract
- 3egg yolks
- 4egg whites
- 120almonds
- 100light brown sugar
- 150heavy cream
- 10salt
- 50unsalted butter, melted
Detail level
Instructions
- 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
In a large mixing bowl, combine flour, sugar, and salt.
Tip: Use a digital scale to measure the ingredients accurately.
- 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
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
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
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
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
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
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
Fold the triangles over the almond paste, pressing the edges to seal.
Tip: Use a fork to crimp the edges.
- 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
Bake the croissants for 20-25 minutes, or until they are golden brown.
Tip: Make sure the croissants are not overbaked.
- 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.
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