Almond Croissant Danishes
These buttery, soft almond croissant danishes are made with a fluffy brioche dough and a nutty almond frangipane filling, topped with sliced almonds and powdered sugar. They’re so delicious fresh from the oven and make a delightful treat with your morning coffee.
The Breakdown
01. Brioche Dough
This recipe calls for a brioche dough which is a rich, buttery, and slightly sweet yeast dough that pairs perfectly with the almond filling.
02. Almond Frangipane
Almond frangipane is a rich, creamy filling that’s made with almond flour, sugar, butter, eggs, and vanilla extract. It’s super delicious and comes together in under 10 minutes!
03. Garnish
The last step before baking these beauties is brushing the edges with egg wash and topping with sliced almonds. After the danishes come out of the oven, they’re dusted with powdered sugar for an extra touch of sweetness.
Brioche Tips
Butter: Use a good quality, high fat butter for the richest flavor. The butter should be softened but not melted.
Kneading: Knead the dough until it’s smooth and elastic. This takes about 10-12 minutes. The dough should be soft but not too sticky. If it sticks to your hands, add a little more flour, but be careful not to add too much, as it can make the dough dense.
Proofing: Place the dough in a lightly oiled bowl and allow it to rise in a warm place until doubled in size. After dividing the dough, let it proof again before baking. This second proofing results in a light, airy texture.
Be gentle: When working with brioche, handle the dough gently to avoid deflating it too much. Preserving the air bubbles that have developed during the proofing process ensures a light, fluffy dough.
Watch how we made them:
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Almond Croissant Danishes
Ingredients
Dough
- 3/4 cup whole milk plus more for brushing the edges
- 4 tbsp unsalted butter
- 2 tsp active dry yeast*
- 1/4 cup + 1 tsp granulated sugar
- 3 cups all purpose flour
- 1/2 tsp salt
- 1 egg
- 2 tsp vanilla extract
- sliced almonds for topping
- powdered sugar for topping
Almond Frangipane
- 3/4 cup almond flour sifted
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 egg
- 1 tsp almond extract
Instructions
- Microwave the milk and butter for 30 seconds until the milk is warm and the butter is melted. Then, add the yeast and 1 tsp sugar. Stir once to combine then let sit for 5 minutes until foamy.
- In a bowl of a stand mixer fitted with the dough hook, add the flour, 1/4 cup sugar, baking powder, and salt. Add in the yeast mixture along with the egg and vanilla. (You can also use a wooden spoon to mix until combined)
- Mix on medium speed until the dough comes together and forms a ball. Gradually increase to high speed and knead for 10 more minutes. The dough should be smooth and pulls away from the sides of the bowl. (You can also use your hands to knead the dough for 10 minutes)
- Transfer to a lightly oiled bowl, cover, and let rise for 1 to 1 1/2 hour until doubled in size.
- Divide the dough into 8 even pieces, and roll each tightly in a ball. Then, roll each ball into a 3 inch flat circle.
- Place the circles on a tray, cover, and let proof for another 30 minutes.
- Meanwhile, make the almond frangipane by whisking together the almond flour, sugar, butter, egg, almond extract, and salt until combined and smooth. Set aside.
- Using the bottom of a small cup, make an indention in each circle. Fill each bun with 1-2 tbsp of almond frangipane. Brush the edges with milk and sprinkle with sliced almonds.
- Bake at 350℉ for 20 minutes. Allow to cool completely then top with powdered sugar.
