Description
Delicious almond croissant rolls filled with a creamy frangipane and topped with toasted sliced almonds.
Ingredients
Scale
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 3/4 cup whole milk (warmed to 100-110°F)
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted or very soft)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 large eggs (at room temperature)
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter (softened)
- 1/3 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 large egg (at room temperature)
- 1 egg yolk (at room temperature)
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1/4 cup sliced almonds
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon orange zest
- 2 tablespoons pearl sugar
- 1/4 cup unsalted butter
- 1 1/2 cups powdered sugar
- 3/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin)
- Pinch of salt
- 1/2 cup sliced almonds (toasted)
Instructions
- In a small saucepan, whisk together the flour and milk until smooth with no lumps.
- Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes).
- Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.
- Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
- In a medium bowl, beat together softened butter and sugar until light and fluffy (2-3 minutes).
- Add almond flour, flour, an egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth and creamy.
- Fold in all-purpose flour and sliced almonds. Set aside (can be made ahead and refrigerated for up to 2 days).
- In a small bowl, mix together sugar, cardamom, cinnamon, and a tiny bit of orange zest if you’d like. Set aside.
- Grease a 9×13-inch baking pan with butter.
- Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
- Spread the frangipane filling evenly over the entire surface of the dough in a thin layer, leaving a 1/2-inch border at the far long edge.
- Sprinkle the orange-cardamom spice mix evenly over the frangipane.
- Sprinkle 2 tablespoons pearl sugar evenly over the filling, this creates slightly caramelized pockets throughout!
- Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide), cutting along the short side so you have 12 long strips.
- Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
- Arrange the rolls cut-side up in your prepared 9×13-inch baking pan, spacing them slightly apart (they’ll expand and touch as they rise).
- Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.
- Preheat oven to 325°F.
- Bake for 27-30 minutes, or until the rolls are golden brown on top and the centers register about 200-205°F on an instant-read thermometer inserted into the very center of a roll. If the tops are browning too quickly around the 18-20 minute mark, tent loosely with aluminum foil.
- Let rest in the pan for 10 minutes after baking.
- While rolls are baking, whisk together melted (and slightly cooled) butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until you reach a thick but pourable consistency.
- After the rolls have rested for 10 minutes and are still warm (but not piping hot), drizzle the almond glaze generously over the top.
- Immediately sprinkle the toasted sliced almonds over the glaze so they stick.
- Let the glaze set for 10-15 minutes before serving.
Notes
- Make sure the milk is warmed to the right temperature for the yeast to activate.
- You can use vanilla extract in place of vanilla bean paste if needed.
- Allow the dough to rise in a warm, draft-free area for best results.
- For a richer flavor, consider adding a bit more almond extract to the glaze.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg