Almond Raspberry Croissant 🥐✨

New Recipe: Almond Raspberry Croissant 🥐✨

Ingredients:

• For the dough:

  • 2 ¾ cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 tbsp instant yeast
  • 1 cup whole milk, warmed
  • 2 tbsp unsalted butter, melted

• For the butter block:

  • 1 cup unsalted butter, cold and cut into slices

• For the filling:

  • ½ cup almond paste
  • 2 tbsp granulated sugar
  • ¼ cup raspberry preserves

• For the topping:

  • 1 egg, beaten (for egg wash)
  • Sliced almonds
  • Powdered sugar

---

Instructions:

1. Prepare the dough:

   • In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk and melted butter. Mix until a rough dough forms. Knead for 8-10 minutes until smooth and elastic.
   • Shape the dough into a rectangle, wrap in plastic, and refrigerate for 30 minutes.

2. Make the butter block:

   • Arrange butter slices on parchment paper. Cover with another sheet of parchment and pound with a rolling pin until you have a flat, even rectangle. Refrigerate until firm.

3. Laminate the dough:

   • Roll the chilled dough into a rectangle twice the size of the butter block. Place the butter block on one half of the dough, fold the other half over it, and seal the edges.
   • Roll the dough into a long rectangle and fold it into thirds (like a letter). Refrigerate for 30 minutes. Repeat this process two more times, chilling the dough between folds.

4. Shape the croissants:

   • Roll the dough into a large rectangle, about ¼ inch thick. Cut into triangles. Place 1 tsp almond paste and 1 tsp raspberry preserves near the base of each triangle. Roll from the base to the tip, shaping into a crescent.

5. Proof the croissants:

   • Place croissants on a baking sheet lined with parchment paper. Cover with a clean towel and let rise in a warm place for 1-2 hours, until puffy.

6. Bake the croissants:

   • Preheat the oven to 375°F (190°C). Brush the croissants with beaten egg and sprinkle with sliced almonds. Bake for 20-25 minutes, or until golden brown.

7. Finish and serve:

   • Let the croissants cool slightly. Dust with powdered sugar before serving.

---

Optional Variations:

• Substitute raspberry preserves with chocolate chips or fresh fruit.
• Add a drizzle of melted dark chocolate over the baked croissants for extra indulgence.
• Skip the filling for classic almond croissants with just almond paste and sliced almonds on top.