Maple Almond Croissants

Instructions

1. 1

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

   Tip: Mix dry ingredients thoroughly

2. 2

   Add unsalted butter to dry ingredients and mix until the dough comes together in a shaggy mass.

   Tip: Be gentle, as overmixing can occur

3. 3

   Add large eggs one at a time, mixing until fully incorporated.

   Tip: Make sure each egg is fully incorporated before adding the next

4. 4

   Knead the dough for 10 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment or knead by hand

5. 5

   Roll out the dough to a thickness of 3mm.

   Tip: Use a rolling pin to achieve even thickness

6. 6

   Cut the dough into long, thin triangles.

   Tip: Cut at a 45-degree angle to create the characteristic croissant shape

7. 7

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

   Tip: Make sure to seal the ends tightly to prevent filling from escaping

8. 8

   Place almonds on a baking sheet lined with parchment paper, leaving space between each almond.

   Tip: Make sure almonds are not overlapping

9. 9

   Brush the tops of croissants with maple syrup glaze.

   Tip: Make sure to cover the entire surface

10. 10

    Bake for 20 minutes, or until golden brown.

    Tip: Rotate the baking sheet halfway through baking

11. 11

    Allow croissants to cool for 10 minutes before serving.

    Tip: Serve warm, or allow to cool completely for a crispy exterior