Almond croissant meets milk bread in this irresistible enriched loaf. Streaked with frangipane and encrusted with sugared nuts, this loaf trades the shattering flakiness of a croissant for the fluffy, tender, feathery qualities of milk bread. The dough is rolled out, spread with frangipane and toasted almonds, then rolled into logs and braided, producing a beautiful shape and infusing the bread with almond-croissant flavor. To take the mash-up even further, make almond croissant milk bread French toast (!!!) with the leftovers.
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To start the bread: Tightly cover the risen milk bread dough and refrigerate overnight. If you’re short on time, transfer the risen dough to a baking sheet lined with lightly greased parchment, press into a rectangle about 1/2" thick, cover, and refrigerate for at least 30 minutes. Refrigerating, even for 30 minutes, will make the dough much easier to handle and shape.
To make the almond filling: Working with a rubber spatula in a medium bowl or in a stand mixer, beat the butter, sugar, and salt with a rubber spatula until light and fluffy. Add the flours, egg yolk, and almond emulsion and beat until well combined. Cover and set aside. (The almond filling can be prepared up to 1 week in advance; refrigerate in an airtight container. Let come to room temperature before using.)
To shape the bread: Line a 9" x 4" Pullman loaf pan or a 9" x 5" loaf pan with a parchment sling, then generously butter the pan and the parchment. Sprinkle with 1 tablespoon (13g) pearl sugar and 4 tablespoons (21g) of the sliced almonds, tapping the pan and gently pressing with your fingers so the sugar and nuts adhere to the bottom and sides. (It’s OK if some remain loose.)
On a lightly floured surface, divide the chilled milk bread dough into 3 pieces (about 225g each) and cover with a clean kitchen towel.
Working with one piece at a time and keeping the others covered, roll out to a roughly 8" x 10" rectangle with a long side facing you. (If the dough resists rolling, allow it to relax for a few minutes and move on to the next piece.) Top with one third of the almond filling (about 3 generous tablespoons or 75g) and use an offset spatula to spread it all over the dough, from edge to edge. Sprinkle 2 tablespoons (11g) of the sliced almonds evenly over. Starting with the side nearest to you, roll up the dough into a log. Pinch the seams and ends to seal, then gently roll until the log is about 12" long.
Repeat with the remaining 2 pieces of dough.
Braid the 3 logs together and pinch the ends tightly to seal. Transfer to the prepared loaf pan, cover, and let rise for 45 to 75 minutes, until the dough springs back slowly when pressed with a finger and nearly fills out the pan (it will not crest).
To bake the bread: Toward the end of the rise time, preheat the oven to 350°F with a rack in the center. Brush the braid with the egg white, then sprinkle with the remaining 4 tablespoons (21g) sliced almonds and about 1 teaspoon pearl sugar.
Bake for 55 to 65 minutes, tenting with foil after 25 minutes, until the braid is a deep brown. Use the parchment sling to transfer the loaf to a wire rack; take its temperature by sticking a thermometer into the side of the loaf in several spots; it should be at least 200°F. If not, transfer the loaf to a baking sheet and continue to bake for an additional 5 to 10 minutes.
Let the loaf cool completely on a wire rack, then dust generously with confectioners’ sugar before slicing.
Storage information: Store almond croissant milk bread airtight at room temperature for up to 3 days.
Tips from our Bakers
Toast the almonds at 350°F for 6 to 8 minutes, until fragrant and deeply tan.
