Christmas Morning Croissants
Treat your family to the ultimate festive indulgence with these homemade Christmas Morning Croissants, a perfect blend of buttery layers, almond sweetness, and holiday magic. Crafted through a traditional laminating process, these croissants boast a flaky, golden exterior and a soft, airy center. Each crescent is filled with a luscious almond paste mixture, infused with a hint of almond extract for a delicate, nutty aroma that captures the essence of the season. Finished with a dusting of powdered sugar, these croissants are an elegant yet cozy addition to your Christmas breakfast spread. With their irresistible aroma and melt-in-your-mouth texture, these croissants are sure to make your holiday morning unforgettable. Perfect for savoring alongside a warm cup of cocoa or coffee, they’re the ultimate way to start a day filled with festive cheer.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 1 cup Whole milk, warmed
- 2.25 teaspoons Instant yeast
- 2 large Eggs
- 1 cup Unsalted butter, softened (for laminating)
- 4 ounces Almond paste
- 2 tablespoons Powdered sugar
- 1 teaspoon Almond extract
- 1 large Egg yolk
- 1 tablespoon Heavy cream
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Pour warmed milk into a small bowl and sprinkle the yeast over the top. Let it sit for 5 minutes until foamy.
Add the yeast mixture and eggs to the dry ingredients and mix to form a shaggy dough.
Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Place the softened butter for laminating between two sheets of parchment paper. Flatten it into a thin square about 8x8 inches. Chill until firm but pliable.
Roll out the chilled dough into a 12x12-inch square. Place the butter square in the center and fold the edges of the dough over the butter to completely encase it.
Roll out the dough into a long rectangle, approximately 20x10 inches. Fold the rectangle into thirds (like a business letter), wrap it in plastic wrap, and refrigerate for 1 hour.
Repeat the rolling and folding process two more times, chilling the dough for 1 hour between each fold.
After the final fold, roll the dough out into a large rectangle, about 24x12 inches. Cut the dough into 12 triangles.
In a small bowl, mix almond paste, powdered sugar, and almond extract until smooth. Place a teaspoon of the almond mixture at the wide end of each triangle.
Roll up each triangle tightly, starting from the wide end and finishing with the point. Curve the ends slightly to form a crescent.
Place the croissants on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise in a warm place for 1.5 hours, or until doubled in size.
Preheat the oven to 375°F (190°C).
Whisk together the egg yolk and heavy cream to make an egg wash. Brush the tops of the croissants with the egg wash.
Bake for 18-20 minutes, or until golden brown and flaky.
Let the croissants cool slightly, then dust with powdered sugar before serving.
Nutrition Facts
Calories |
6066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.9 g | 551% | |
| Saturated Fat | 259.5 g | 1298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1636 mg | 545% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 99.5 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 568 mg | 44% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
