Dulce de Leche Croissants
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Dulce de Leche Croissants are buttery pastries filled with rich dulce de leche, combining all purpose flour, butter, eggs and milk with a touch of almond extract. Ready in just 45 minutes total, these croissants are finished with a dusting of confectioner's sugar for an elegant sweetness. They suit anyone craving an indulgent pastry treat.
Ella x
Ingredients
- 500 gall-purpose flour
- 100 gsugar
- 250 gunsalted butter, softened
- 200 gdulce de leche(homemade or store-bought)
- 2eggs
- 100 mlmilk
- 1 gsalt
- 5 gactive dry yeast
- 50 gconfectioner's sugar
- ¼ teaspoonalmond extract
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Combine flour, sugar, and salt in a large mixing bowl.
Tip: Use a whisk or a rubber spatula to mix.
- 2
Add yeast and mix until combined.
Tip: Let the mixture sit for 5 minutes to allow the yeast to activate.
- 3
Add softened butter and mix until a shaggy dough forms.
Tip: Use a stand mixer with a dough hook attachment or a wooden spoon.
- 4
Gradually add milk and mix until the dough comes together.
Tip: Be careful not to overmix.
- 5
Knead the dough for 10 minutes until smooth and elastic.
Tip: Use a stand mixer with a dough hook attachment or knead by hand.
- 6
Roll out the dough to a thickness of 3mm.
Tip: Use a rolling pin to achieve an even thickness.
- 7
Cut the dough into long, thin triangles.
Tip: Use a pastry cutter or a sharp knife to cut the triangles.
- 8
Roll each triangle into a croissant shape.
Tip: Use a gentle touch to roll the croissants tightly.
- 9
Place the croissants on a baking sheet lined with parchment paper.
Tip: Leave about 1 inch of space between each croissant.
- 10
Bake the croissants for 15-20 minutes until golden brown.
Tip: Use a thermometer to check the internal temperature of 190°F (88°C).
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