Amaretto Croissants

How to Make Amaretto Croissants

1. Bloom the yeast

   Warm the milk to 110 F, then whisk in the yeast and a pinch of the sugar until dissolved.

   Let it stand until foamy, about 5 to 10 minutes, so you know the yeast is alive.

2. Mix the dough

   In a large bowl, combine flour, remaining sugar, and salt, then stir in the milk-yeast mixture, amaretto, almond extract, and softened butter until a shaggy dough forms.

   Knead by hand or with a mixer on low just until smooth with minimal stickiness, about 3 to 4 minutes, because you do not want to fully develop the gluten yet.

3. First rise and chill

   Cover and let the dough rise at room temperature until slightly puffy, about 45 to 60 minutes, not doubled.

   Press into a 1 inch thick rectangle, wrap, and chill until cold and firm but not rock hard, about 60 minutes, because cold dough keeps the butter from melting later.

4. Make the butter block

   Place the cold but pliable butter between two sheets of parchment and pound or roll into a 7 by 7 inch square with even thickness.

   If the butter feels brittle, let it sit 2 to 3 minutes, and if it feels soft, chill it, because the butter and dough should feel equally firm before laminating.

5. Lock in the butter

   On a lightly floured surface, roll the chilled dough to a 10 by 10 inch square, place the butter block centered on a diagonal, and fold the corners of dough over to fully encase the butter, pinching seams closed.

   Use your rolling pin to gently tap to distribute the butter, then roll to a 8 by 16 inch rectangle with square corners.

6. First turn

   Do a single turn by folding the rectangle into thirds like a letter to make a neat stack.

   Wrap and chill 30 to 40 minutes so the butter re-firms and gluten relaxes, which prevents tearing and butter leaks.

7. Second and third turns

   Rotate the dough 90 degrees, roll again to 8 by 16 inches, fold in thirds, then chill 30 to 40 minutes.

   Repeat one more single turn for a total of three single turns, then chill at least 60 minutes or up to overnight for the cleanest layers.

8. Final roll and cut

   Roll the dough on a lightly floured surface to about 12 by 24 inches and roughly 1/4 inch thick, keeping edges straight and brushing off excess flour.

   Trim the edges cleanly, then cut long isosceles triangles with 4 inch bases and about 9 inch sides for 12 pieces.

9. Shape

   Make a 1/2 inch notch at the center of each base, stretch the base slightly, then roll up snugly toward the tip without squashing the layers.

   Place on parchment lined sheets with the tip underneath and curve the ends gently to form crescents.

10. Proof

    Proof uncovered in a warm, draft free spot at about 75 F until the croissants look puffy, wobble like set Jell O when the sheet is tapped, and layers are distinct, about 1.5 to 2 hours.

    If your kitchen is cool, create a proof box by placing the trays in the oven turned off with a mug of hot water for gentle warmth.

11. Bake

    Heat the oven to 400 F with racks in the upper and lower thirds so you get even color and lift.

    Bake for 10 minutes, rotate the pans, reduce heat to 375 F, and bake 8 to 12 minutes more until deeply golden and crisp with no pale sides.

12. Make the amaretto syrup glaze

    While the croissants bake, simmer water and sugar in a small saucepan just until the sugar dissolves and the liquid turns clear.

    Remove from heat and stir in the amaretto to keep the aroma bright and not cooked off.

13. Finish with glaze and almonds

    Brush hot croissants generously with the warm amaretto syrup right out of the oven so it soaks and shines without softening the crust.

    Sprinkle immediately with the toasted sliced almonds so they adhere, or add almonds in the last 5 minutes of baking if you prefer extra toasty crunch.