Vanilla Almond Croissants

Instructions

1. 1

   Combine flour, sugar, yeast, and salt in a large mixing bowl.

   Tip: Use a whisk or spoon to mix the dry ingredients.

2. 2

   In a separate bowl, whisk together milk, eggs, and vanilla extract.

   Tip: Make sure the eggs are well-whisked to incorporate air.

3. 3

   Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

   Tip: Don't overmix at this stage.

4. 4

   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.

5. 5

   Roll out the dough to a thickness of 3mm and cut into rectangles.

   Tip: Use a pastry cutter or a sharp knife to get even cuts.

6. 6

   Place a small piece of butter on each rectangle, leaving a 1cm border around the edges.

   Tip: Make sure the butter is evenly distributed and not too close to the edges.

7. 7

   Fold the dough in half lengthwise, like a letter, and press the edges to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

8. 8

   Roll out the dough again to a thickness of 3mm and cut into triangles.

   Tip: Use a pastry cutter or a sharp knife to get even cuts.

9. 9

   Place the triangles on a parchment-lined baking sheet, leaving space between each croissant.

   Tip: Make sure the croissants are not overlapping.

10. 10

    Bake for 15-20 minutes or until golden brown.

    Tip: Check the croissants after 10 minutes and rotate the baking sheet for even baking.

11. 11

    Allow the croissants to cool on a wire rack before glazing with confectioner's sugar.

    Tip: Use a fork to drizzle the sugar and create a decorative pattern.