Nut-Free Almond Croissant
Satisfy your pastry cravings with these irresistible Nut-Free Almond Croissants—a clever twist on the classic French breakfast treat! Crafted with layers of buttery, flaky dough and infused with nut-free almond flavoring, this recipe delivers all the indulgent taste of traditional almond croissants without the allergens. Perfect for brunch, a weekend baking project, or an elegant dessert, these croissants are finished with a dusting of powdered sugar and a delicate flaky pastry topping for an authentic bakery-style flair. Despite their gourmet appearance, the detailed step-by-step method makes this recipe approachable for home bakers. Whether enjoyed warm from the oven or savored the next day, these nut-free almond croissants are a delicious, allergy-friendly way to elevate your pastry game.
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Ingredients
- 500 grams All-purpose flour
- 300 grams Unsalted butter
- 50 grams Sugar
- 10 grams Salt
- 10 grams Instant yeast
- 250 milliliters Whole milk
- 5 milliliters Vanilla extract
- 10 milliliters Nut-free almond flavoring
- 1 large Egg
- 1 large Egg for egg wash
- 15 milliliters Water for egg wash
- 50 grams Powdered sugar
- 50 grams Flakey pastry topping
Directions
Step 1
In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Stir the dry ingredients together gently.
Step 2
Warm the milk to about 37°C (98°F) and mix in the vanilla extract and nut-free almond flavoring.
Step 3
Pour the milk mixture into the dry ingredients, combining to form a dough. Knead the dough for approximately 5-7 minutes until it becomes smooth and elastic.
Step 4
Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 5
Meanwhile, prepare the butter block by rolling it between two sheets of parchment paper into a rectangle of about 20x15 centimeters. Chill until firm but pliable.
Step 6
Once the dough has rested, roll it out on a lightly floured surface into a 30x20 centimeter rectangle.
Step 7
Place the butter block in the center of the dough and wrap the dough over the butter, sealing the edges. Ensure the butter is fully enclosed within the dough.
Step 8
Roll the dough into a longer rectangle, approximately 60x20 centimeters. Fold the dough thirds, like a letter, and refrigerate for 1 hour.
Step 9
Repeat the rolling and folding process twice more, refrigerating for an hour between each turn.
Step 10
After the final fold, roll the dough into a long strip of 40x20 centimeters, and cut into triangles for croissants.
Step 11
Gently roll each triangle from the base to the tip to form the croissant shape, bending into a crescent.
Step 12
Place the croissants on a baking sheet, cover with a cloth, and allow them to rise for 2 hours or until doubled in size.
Step 13
Preheat the oven to 200°C (400°F).
Step 14
Whisk together the egg and water for the egg wash, brushing each croissant lightly.
Step 15
Bake the croissants for 15-20 minutes or until golden brown and flakey.
Step 16
Once baked, dust the croissants with powdered sugar and sprinkle with the flakey pastry topping for a delightful finish.
Step 17
Enjoy these nut-free almond croissants fresh, or store in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | 1364.1 grams (1364.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4993 |
| Total Fat 296.00g | 379% |
| Saturated Fat 164.20g | 821% |
| Polyunsaturated Fat 2.20g | |
| Cholesterol 1101mg | 367% |
| Sodium 4408mg | 192% |
| Total Carbohydrate 525.20g | 191% |
| Dietary Fiber 17.50g | 63% |
| Total Sugars 118.60g | |
| Protein 81.90g | 164% |
| Vitamin D 208IU | 1041% |
| Calcium 519mg | 40% |
| Iron 26mg | 145% |
| Potassium 1277mg | 27% |
Source of Calories