Almond Croissants Meet Cinnamon Rolls In This Pleasant Breakfast Pastry

I as soon as labored at a French bakery the place the best-selling merchandise was our twice-baked almond croissant. We made them within the conventional approach—by filling day-old croissants with a drizzle of straightforward syrup and a scoop of aromatic almond cream, then baking them once more till they had been crisp. Utilizing day-old croissants is handy in additional methods than one: It provides new life to pastries that may in any other case be thrown away or bought at a hefty low cost, and since the marginally stale croissants are much less fragile, they’re a lot simpler to work with. Plus, the marginally stale pastry is best in a position to soak up the wealthy, creamy filling with out turning into soggy. 

These pastries had been so widespread folks would line up across the block in hopes of procuring one. On weekends, the demand was so nice that we regularly had no selection however to bake a whole lot of additional recent croissants, allow them to stale for a number of hours, then flip them into much more almond croissants.

It’s been virtually 4 years since I left my job on the bakery, and the almond croissant is likely one of the pastries that I miss essentially the most. Since I don’t often have the time or assets to make them myself at residence, I’ve began to make almond buns, that are basically a mash-up of twice-baked almond croissants and cinnamon rolls, my different favourite breakfast deal with. I swap out the croissants with a bread dough enriched with milk, butter, and eggs that I fill with candy almond cream and baked into smooth, pillowy rolls. It’s a better approach to fulfill my yearning for an almond croissant—and although it isn’t fairly the identical, it’s simply as scrumptious. 

Key Strategies for Making Scrumptious Almond Rolls 

My preferrred rolls are mild and lofty with a luxurious, feathery crumb. Whereas most freshly baked cinnamon rolls begin out this manner, it solely takes a number of hours for them to lose their softness and change into onerous and barely dry. Utilizing a higher-hydration dough is one answer, however a wetter dough will be difficult to work with and tougher to form. After a lot trial and error, I got here up with a technique for making rolls which are simple to form and keep fluffy and tender for longer: utilizing a tangzhong. That, plus a number of different necessary technical particulars, are the keys to success.

The Good thing about a Tangzhong

These rolls get their fluffy texture from tangzhong, a combination of flour and milk or water that’s whisked collectively and cooked on the range till a thick, stretchy paste kinds. This course of helps hydrate and gelatinize the starches within the flour, leading to moist bread that stays more energizing for longer. As Severe Eats contributor Andrew Janjigian touched on in his shokupan recipe, a gelled combination of flour and water is “drier in texture than an an identical ungelled one,” which “means that you can make a dough with extra water in it than it might in any other case include” with out it turning into unworkably moist and sloppy.

The Significance of Thorough Kneading

Bakers and pastry cooks typically warning towards overworking doughs and batters, which can lead to robust, chewy muffins and cookies. However some baked items, like these rolls, profit from a great knead, which organizes the gluten proteins glutenin and gliadin into a robust, extensible community that helps the dough because it rises within the oven. 

Since this dough is smooth and sticky, I like to recommend utilizing a stand mixer to knead it, as making an attempt to knead it along with your fingers and incorporating an excessive amount of flour may end up in robust, dry rolls. You’ll need to knead the dough till sufficient gluten has developed and it passes the windowpane take a look at, which signifies the dough has developed sufficient elasticity: Pull off a golf ball-sized piece of dough and, utilizing two fingers, slowly stretch it as thinly as doable with out ripping it. Maintain the stretched dough as much as the sunshine, and should you can see by means of it, the dough is prepared for its first rise. If not, proceed kneading till you may stretch the dough thinly with out it tearing. 

Correct Proofing

Like many yeasted doughs, these rolls require two rises: the primary rise, additionally known as the majority fermentation, and the second rise, which is named the ultimate proof. As Severe Eats contributor Max Bernstein wrote in his information to breadmaking, bulk fermentation is when the yeast does most of its work—consuming sugars and producing carbon dioxide, ethanol, and different byproducts—that assist leaven the dough and deepen its taste. To make sure the dough is satisfactorily proofed, let it rise at heat room temperature (75 to 80°F; 24 to 27°C) till it’s puffy and has doubled in dimension—the dough ought to spring again slowly when gently pressed with a finger. 

After shaping the dough into rolls and nestling it into the baking pan, you’ll depart the dough to rise as soon as extra. This offers the gluten an opportunity to chill out: Dough that hasn’t had time to relaxation will tear and deflate, as an alternative of stretching and increasing into mild, fluffy rolls. In the course of the closing proof, the dough will proceed to supply carbon dioxide and rise, leading to smooth, ethereal rolls as soon as baked.

Make a Nice Almond Filling

At its most elementary, almond cream (additionally known as creme d’amande) is made by beating softened butter, sugar, eggs, and floor almonds collectively till it resembles thick cake batter. My model, like many others, incorporates an fragrant mix of flavorings together with citrus zest, vanilla and almond extracts, and a splash of brandy.

Many individuals might name this combination “frangipane,” although that time period technically refers to almond cream that has been lightened with pastry cream. Almond cream can be to not be confused with marzipan or almond paste, that are each constituted of various quantities of floor almonds, sugar, and egg whites, and include no butter. 

Form the Almond Rolls

The dough shall be sticky, so you’ll want to generously flour your work floor and rolling pin. To form the rolls, roll the dough right into a 10- by 14-inch rectangle about half an inch thick, then use an offset spatula to unfold a thick layer of almond cream evenly throughout it. It should really feel like rather a lot, however ensures that every chunk is full of daring almond taste. 

Serve

Beginning with the lengthy finish, roll the dough into a decent log, then slide a strand of thread, unflavored dental floss, or butcher’s twine beneath the dough then cross the ends excessive and pull tight to slice the dough into seven parts. (This can be a intelligent trick that former Severe Eats editor Stella swears by for slicing her cinnamon rolls neatly with out squishing the dough, however a serrated knife will work too.) Nestle the buns right into a greased 9-inch aluminum cake pan, cowl loosely with plastic wrap or a humid towel, and let the dough proof till they’ve doubled in dimension.

Whereas these rolls are fantastic topped with nothing greater than a dusting of powdered sugar, a buttery almond glaze makes them much more scrumptious. To maintain the rolls gooey and moist, pour the glaze over the rolls as quickly as they arrive out of the oven. Take pleasure in these rolls whereas they’re nonetheless recent and heat, they usually would possibly simply change into your new favourite breakfast pastry.

Cook dinner Mode
(Hold display screen awake)