White Chocolate Almond Croissants

Instructions

1. 1

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

2. 2

   In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then set aside to proof.

   Tip: Make sure the milk is not too hot, as this can kill the yeast.

3. 3

   In a large mixing bowl, combine the flour, sugar, and salt.

   Tip: Use a digital scale for accurate measurements.

4. 4

   Add the softened butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Keep the butter cold to ensure flaky layers.

5. 5

   Add the egg, almond extract, and melted butter to the bowl and mix until the dough comes together in a shaggy mass.

   Tip: Be gentle, as overmixing can lead to a tough dough.

6. 6

   Add the proofed yeast mixture and mix until a smooth dough forms.

7. 7

   Turn the dough out onto a lightly floured surface and roll out to a thickness of about 3mm (1/8 inch).

8. 8

   Spread the almond and white chocolate filling evenly over the dough, leaving a 1-inch border around the edges.

   Tip: Make sure to leave a small border to prevent the filling from spilling out during baking.

9. 9

   Roll the dough into a tight log, starting from the long side. Cut into 4 equal pieces and shape into croissants.

   Tip: Use a sharp knife or pastry cutter to get clean edges.

10. 10

    Place the croissants on the prepared baking sheet, leaving about 1 inch of space between each.

    Tip: Make sure to leave enough space for even baking.

11. 11

    Bake for 20-25 minutes, or until golden brown.

    Tip: Check the croissants after 15 minutes and rotate the baking sheet for even baking.

12. 12

    Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

    Tip: Serve warm or at room temperature, dust with powdered sugar if desired.