High Protein Almond Croissant
Indulge guilt-free with our High Protein Almond Croissant recipe—an irresistible combination of buttery, flaky layers and a nutty almond filling, elevated with a healthy boost of whey protein and almond flour. Perfect for fitness enthusiasts and pastry lovers alike, this recipe transforms the classic almond croissant into a more nutritious treat without compromising on flavor. Featuring a rich almond paste filling, a golden egg wash, and a sprinkle of sliced almonds for a toasty crunch, these croissants are a great way to start your morning or enjoy as a snack. With detailed instructions for creating authentic laminated dough, this recipe ensures bakery-quality results right in your own kitchen! Bake these high-protein croissants and savor the balance of satisfying textures and wholesome ingredients.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 30 grams Whey protein powder (unflavored)
- 30 grams Almond flour
- 10 grams Instant yeast
- 50 grams Granulated sugar
- 5 grams Salt
- 125 milliliters Milk
- 125 grams Unsalted butter
- 100 grams Almond paste
- 1 whole Egg, beaten
- 20 grams Sliced almonds
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar
Instructions
In a large bowl, whisk together the all-purpose flour, whey protein powder, almond flour, instant yeast, granulated sugar, and salt.
Warm the milk slightly (it should be lukewarm, not hot) and add it to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a ball, place it back in the bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the butter block. Place the unsalted butter between two sheets of parchment paper and roll into a rectangle approximately 20 cm x 15 cm. Refrigerate until needed.
Once the dough has risen, roll it out on a floured surface into a rectangle roughly double the size of the butter block.
Place the butter block on one half of the dough, then fold the other half over it, sealing the edges.
Roll the dough out again and fold it into thirds like a letter. Cover and refrigerate for 30 minutes.
Roll the dough out twice more, refrigerating between each round of rolling and folding, to create layers.
Roll out the dough into a large rectangle, about 0.5 cm thick. Cut into triangles approximately 12 cm at the base.
Place a spoonful of almond paste at the wide end of each triangle, roll it towards the pointed end, making sure the paste is secured within the croissant.
Place the croissants on a baking sheet lined with parchment paper, cover loosely, and let them rise for another 30 minutes.
Preheat the oven to 200°C (400°F).
Brush the croissants with beaten egg, sprinkle with sliced almonds, and bake for 15-20 minutes, or until golden brown.
Allow the croissants to cool slightly before dusting with powdered sugar and serving.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 85.9 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 569 mg | 44% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1140 mg | 24% | |
*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.
