Dulce de Leche Almond Croissants

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a small bowl, combine warm milk and active dry yeast. Stir to dissolve yeast, then let sit for 5 minutes.

   Tip: Letting yeast activate helps the dough rise.

3. 3

   In a large mixing bowl, combine flour, granulated sugar, salt, and yeast mixture. Mix until a shaggy dough forms.

   Tip: Use a stand mixer or mix by hand, being careful not to overmix.

4. 4

   Add melted butter, large eggs, and almond extract. Mix until dough comes together in a sticky ball.

   Tip: Be patient and don't overmix the dough.

5. 5

   Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic.

   Tip: Use a dough scraper to help knead the dough.

6. 6

   Roll out the dough to a thickness of 1/4 inch (6mm). Cut into long, thin triangles.

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

7. 7

   Place a tablespoon of dulce de leche in the center of each triangle. Sprinkle with almond slivers.

   Tip: Don't overfill the croissants, or they may burst open during baking.

8. 8

   Roll each triangle into a croissant shape, curling the ends towards each other.

   Tip: Use a little bit of water to help seal the ends.

9. 9

   Place croissants on the prepared baking sheet, leaving 1 inch (2.5 cm) of space between each.

   Tip: Don't overcrowd the baking sheet, or the croissants may stick together.

10. 10

    Bake for 15-20 minutes, or until the croissants are golden brown.

    Tip: Check for doneness by tapping the bottom of a croissant – it should sound hollow.

11. 11

    Dust with confectioner's sugar and serve warm.

    Tip: Optional: Dust with confectioner's sugar before serving for an extra touch of elegance.