Almond Croissants

Instructions

1. In a large bowl, combine bread flour, granulated sugar, instant yeast, and fine salt.
2. Warm the cold whole milk to about 80°F (27°C). Split the vanilla bean lengthwise and scrape out the seeds. Stir the seeds and softened butter into the warmed milk.
3. Add the milk mixture to the dry ingredients and mix until a rough dough forms.
4. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until smooth and elastic.
5. Shape the dough into a ball. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to chill.
6. Prepare the butter block by placing cold unsalted butter between two sheets of parchment paper. Use a rolling pin to beat and flatten the butter into a 7-inch (18 cm) square. Chill while the dough rests.
7. Roll out the chilled dough on a lightly floured surface into a 12 x 12-inch (30 x 30 cm) square.
8. Position the butter block diagonally on the dough. Fold the dough corners over the butter, encasing it completely.
9. Roll the dough into a 20 x 10-inch (50 x 25 cm) rectangle.
10. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for 1 hour.
11. Repeat the rolling and folding step twice more, chilling for 1 hour after each fold.
12. Roll the dough to a 20 x 10-inch (50 x 25 cm) rectangle. Cut into 10 equal triangles.
13. Spread around 1 teaspoon (6 g) of almond cream along the base of each triangle.
14. Roll each triangle from the base to the tip, forming a crescent shape to make croissants.
15. Place the croissants on a parchment-lined baking sheet. Cover loosely with plastic wrap and proof at about 75°F (24°C) for 1.5 to 2 hours, until doubled in size.
16. Preheat the oven to 375°F (190°C).
17. Whisk together the egg and milk to make an egg wash. Brush the croissants gently with the egg wash.
18. Sprinkle the croissants with sliced almonds.
19. Bake for 18 to 20 minutes until golden brown and fully baked.
20. Transfer to a wire rack and let cool before serving.