Almond Croissant Doughnuts
- Rosie
- 2 days ago
- 3 min read
If you asked me about my perfect morning, it would probably have to include these. These are my Almond Croissant Doughnuts and they are perfection in every single bite. They are pillowy soft and buttery with a chewy golden exterior. Rolled in sugar for that crunch to every bite, they are filled with an almond custard that’s silky and smooth before being topped with an almond buttercream and of course flaked almonds for the perfect combination of two classics.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Almond Croissant Doughnuts
Here’s Why You’ll Love These Almond Croissant Doughnuts:
Pillowy soft with a chewy golden exterior
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the doughnuts soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar: Light brown sugar in the dough, both for flavour and to feed the yeast.
Dairy Free Butter: You’ll need it for the dough and icing.
Dairy Free Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!
Almond Essence - used to flavour the dough
The first step is to activate your yeast. In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 37 - 39 degrees, or similar to a warm bath. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy. Once the dough has risen we are going to cut the dough using either a doughnut cookie or a cookie cuter.
Working with 2–3 doughnuts at a time, cook for 1 minute on each side in a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches roughly 175 - 185 degrees C. Carefully remove from the oil and place onto a wire rack lined with kitchen roll or paper towels.
Storing tips
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough the night before, cover it tightly, and refrigerate. When ready to use bring it back to room temperature before rolling and shaping.
Q: Can I bake these doughnuts instead of frying?
A: You can bake the dough however they will be soft, similar to cinnamon rolls, and you may loose the circle centre.
Q: How long do doughnuts last after baking?
A: They’re best eaten the same day, but can be stored in the refrigerator for up to 3–4 days. Bring to room temperature before serving.
Recipe
