Better Than Almond Croissant

By Savor Easy · 180 min

Ingredients

Instructions

1. Make the filling: beat the softened butter and icing sugar until light and fluffy. Gradually beat in the egg, then add the powdered milk, cornstarch and vanilla, and mix until fully combined. Set aside.
2. Make the dough: mix the bread flour, powdered milk, yeast and salt together. Add the egg, milk and honey.
3. In a stand mixer on speed 2 (medium), mix for 3 minutes, or until the dough forms a ball or cleans the sides of the bowl.
4. Add the butter and keep mixing until the dough is smooth.
5. Transfer the dough to an oiled bowl, cover and leave for 1 hour, or until doubled in size.
6. Punch out the air and roll the dough into a circle about 18 inches in diameter.
7. Cut into 12 equal pizza-like wedges.
8. Pipe filling onto each wedge, roll up and press firmly to seal.
9. Place in a 13x9 inch sheet pan and cover for 25 minutes.
10. Preheat the oven to 170°C (340°F).
11. Brush the rolls with beaten egg, pipe the remaining filling on top and sprinkle with almond slivers.
12. Bake for 20 to 25 minutes, until golden.
13. Cool slightly and dust with icing sugar before serving.

Summarized from Savor Easy's video. Watch it for the details.

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