Amaretto Croissants
1 h 52 min
|
advanced
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 1 h 30 min | 22 min | 1 h 52 min |
Introduction
These amaretto croissants layer classic flaky French pastry with a warm almond aroma that smells like a bakery in the morning.
They were inspired by an August 2022 coffee stop at Lafayette in New York’s NoHo, where the bold pastries totally stole the show.
Each buttery bite is brushed with amaretto syrup and finished with toasted sliced almonds for a glossy, bakery-style finish at home.
Ingredients (12 servings)
Ingredients for the Dough
Ingredients for Lamination
Ingredients for the Amaretto Syrup Glaze
Ingredients for Topping
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Amaretto Croissants
-
Mix the amaretto dough
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.
Stir in the warm milk, amaretto, almond extract, and softened butter until a shaggy dough forms.
Switch to the dough hook and knead on medium-low speed until smooth and slightly elastic, about 5 to 7 minutes.
If mixing by hand, turn the dough onto a lightly floured counter and knead until smooth and bouncy, about 10 minutes.
The dough should feel soft but not sticky, so add a little flour only if it clings stubbornly.
-
Let the dough rise and chill
Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat.
Cover the bowl tightly and let the dough rise at warm room temperature until doubled, about 1 to 1½ hours.
Gently press out the air, pat the dough into a rough rectangle, and cover it tightly with plastic wrap.
Chill the wrapped dough in the refrigerator until firm but still flexible, about 30 to 45 minutes.
-
Prepare the butter block
On a sheet of parchment, arrange the cold but pliable butter into a rough square using your hands or a spatula.
Cover with another sheet of parchment and pound the butter gently with a rolling pin to form an even 8-inch square.
Peel back the top parchment, square off the edges with your hands, then re-cover the butter and chill it briefly.
The butter should feel cool and flexible, not brittle or greasy, so adjust the chilling time as needed.
-
Enclose the butter in the dough
Lightly flour your counter and roll the chilled dough into a rectangle about 16 by 10 inches, with even thickness.
Place the butter square in the center of the dough so its corners point toward the long sides of the rectangle.
Fold the four corners of dough over the butter to meet in the center and pinch the seams closed.
Use the rolling pin to gently press across the packet several times, helping the butter spread without breaking through.
-
Give the dough its first turn
Roll the packet into a long rectangle about 22 by 10 inches, keeping the edges as straight as you can.
Fold the rectangle into thirds like a letter, bringing one short end in, then folding the other end over it.
Brush off excess flour as you fold, then wrap the dough in plastic and chill it for 30 to 40 minutes.
-
Complete two more turns
Repeat the rolling and letter fold twice more, chilling the dough 30 minutes between each turn to keep the butter cool.
After the final turn, wrap the dough well and chill it for at least 1 hour or up to overnight.
-
Shape the croissants
Line two baking sheets with parchment and set them aside so you are ready to place the shaped croissants.
On a lightly floured counter, roll the chilled dough into a large rectangle about 24 by 12 inches.
Trim the edges with a sharp knife or pizza wheel to square them, which helps create clean flaky layers.
Cut the rectangle into long triangles about 4 inches wide at the base, adjusting as needed for even sizing.
Make a small 1-inch notch in the center of each base, then gently stretch the triangle to lengthen it slightly.
Starting at the base, roll each triangle toward the tip, keeping the roll tight but not squashing the layers.
Curve the ends slightly to form a crescent shape and place each croissant on the prepared baking sheets, tip underneath.
-
Proof the croissants
Cover the baking sheets loosely with lightly greased plastic wrap to prevent sticking as the croissants rise.
Let the croissants proof at warm room temperature until puffy and jiggly, about 1½ to 2 hours.
They should look noticeably larger and feel airy when you gently shake the pan, but not collapse.
About 30 minutes before baking, preheat the oven to 400°F with racks in the upper and lower thirds.
-
Bake the croissants
Bake the croissants for 18 to 22 minutes, rotating the pans halfway, until deep golden brown and crisp.
If the tops brown too quickly, move the pans to a lower rack and tent them loosely with foil.
-
Make the amaretto syrup glaze
While the croissants bake, combine the water and sugar in a small saucepan over medium heat.
Stir until the sugar dissolves and the mixture comes to a gentle simmer, then cook for 1 minute.
Remove the pan from the heat and stir in the amaretto, then let the syrup cool slightly.
-
Glaze and finish with almonds
As soon as the croissants come out of the oven, brush them generously with the warm amaretto syrup.
Sprinkle the toasted sliced almonds over the tops while the syrup is still tacky so they adhere well.
Let the croissants cool on the pans for 10 minutes, then transfer them to a rack to finish cooling.
Substitutions
- Amaretto liqueur -> almond syrup and milk
- For an alcohol-free version, use alcohol-free almond syrup anywhere amaretto is called for and add a splash of extra milk to match the liquid. You still get that sweet almond flavor and aroma, just with a softer, less boozy edge that works beautifully for family brunch.
- Whole milk -> half-and-half or 2% milk
- Half-and-half makes the dough slightly richer and more tender, with a soft, almost brioche style crumb inside the layers. Using 2% milk keeps the dough a bit lighter, but the lamination still gives plenty of buttery flake and structure.
- Sliced almonds -> chopped pistachios
- Chopped pistachios add a gorgeous green contrast and a slightly sweeter, more delicate crunch than almonds. The flavor leans a little more floral, which plays nicely with the amaretto and makes the croissants feel extra fancy for special occasions.
Tips
- Aim for cool, not cold, dough
- Croissant dough should feel cool to the touch but still easy to roll, so if it fights you or springs back, let it rest a few minutes on the counter before continuing. Working with dough that is too warm melts the butter, while dough that is too cold makes the butter crack.
- Match the butter texture to the dough
- For clean layers, the butter block and dough should feel similar in firmness when you start laminating. If the butter feels harder than the dough, let it sit a few minutes; if it feels softer, chill it briefly so it does not squish out as you roll.
- Use light flouring and brush it off
- Too much flour between layers can keep them from puffing, so use just enough flour to prevent sticking and always brush off excess before folding. This small habit makes your croissants lighter and better defined.
- Bake from fully proofed croissants
- Underproofed croissants bake up dense and explode unevenly, so wait until they look very puffy and wobbly before baking. If your kitchen is cool, move the trays to a slightly warm, turned-off oven with a cup of hot water on the rack for gentle warmth.
- Freeze for fresh croissants anytime
- You can freeze shaped, unbaked croissants on a tray until solid, then store them in a freezer bag for up to one month. When ready to bake, thaw and proof them on a pan in the fridge overnight, then finish proofing at room temperature until jiggly before baking.
Nutrition Facts *
| Energy | 468 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 28 | g |
| Carbohydrates | 44 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My butter leaked out during baking; what went wrong?
- Butter leaking usually means the layers were not sealed well or the dough got too warm, which lets the butter melt out early. Next time, pinch edges firmly after each fold, chill longer between turns, and stop rolling to chill the dough if you ever see smears of butter on the surface.
- The dough keeps shrinking back when I roll it; how can I fix that?
- Shrinking means the gluten is tight, often from overworking or rolling too fast. Cover the dough and let it rest in the fridge for 10 to 15 minutes, then try again using gentle, even pressure from the center out instead of forcing it longer in one go.
- How do I know when the croissants are proofed enough to bake?
- Properly proofed croissants look very puffy, feel light, and wobble when you jiggle the pan gently. If they still feel dense or spring back sharply when touched, give them more time, checking every 15 minutes so they do not overproof and collapse.
- Can I use instant yeast instead of active dry yeast?
- Yes, you can swap instant yeast in the same amount, and you do not need to dissolve it first. Just whisk it directly into the flour and other dry ingredients, and expect the dough to rise slightly faster, so start checking it a bit earlier.
- How long will the baked croissants stay fresh, and how should I reheat them?
- Croissants taste best the day they are baked but keep well at room temperature in an airtight container for up to two days. Reheat them on a baking sheet at 325°F for 5 to 8 minutes, which restores the crisp exterior without drying the centers.
Serving Suggestions
Warm amaretto croissants with strong coffee make a cozy weekend ritual that feels like a trip to your favorite bakery.
For a fun twist, drizzle the cooled croissants with a little melted dark chocolate or serve them alongside fresh berries to balance the rich almond sweetness.
More pairings:
Reviews
-
Peggy, Olathe KS: I made these several times as they're so outrageously, over the top delicious! 😍 Once I ran out of whole milk and had to use skim: NOT the same. The whole milk is important! Thanks for sharing the recipe!
: Love hearing you’ve made them on repeat, Peggy! You’re spot on: the whole milk gives the dough more richness and tenderness, so skim can leave the croissants a bit less luscious. 😊
-
Michelle: This has become our Sunday morning coffee tradition ☕️ and people are raving about them. It takes a bit of technique, but they get better every time. I now make batches of dough and freeze them, which saves a ton of work.
: Love hearing they’ve become a Sunday coffee tradition, Michelle! Freezing batches of the amaretto dough is a smart move and it makes croissant mornings so much easier. ☕️
-
Larissa: The first batch didn’t come out entirely right, I probably overworked the dough. Second batch was perfect and tasted amazing. A keeper!
: Glad the second batch hit that buttery, flaky sweet spot, Larissa! For next time, mix just until the dough comes together and keep it well chilled between turns to avoid overworking.
-
Paul: Took more than 1.5hrs to prep, but it was so worth it. DIVINE ❤️
: Really glad you enjoyed them, Paul! Croissant dough does take time, but the results make up for it. 😊
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
