Marzipan Croissant

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 teaspoons

Warm water

1 1/4 cups (110°f/43°c)

Sugar

2 tablespoons

Salt

1 teaspoon

Unsalted butter

1 cup (cold, cut into small cubes)

Egg

1, beaten (for egg wash)

Marzipan

1 cup (softened)

Instructions

1. In a large bowl, combine the flour, yeast, warm water, sugar, and salt. Mix until a smooth dough forms.
2. Knead the dough on a floured surface for about 5 minutes until elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
3. Once the dough has risen, roll it out into a large rectangle (about 1/4 inch thick).
4. Spread the cold butter evenly over two-thirds of the dough. Fold the unbuttered third over the middle section, then fold the remaining third on top like a letter, sealing the edges.
5. Roll out the dough again into a larger rectangle and repeat the folding process. Chill the dough for at least 1 hour in the refrigerator.
6. After chilling, roll out the dough into a large rectangle again. Cut the dough into triangles (about 4-5 inches wide).
7. Place a small amount of softened marzipan at the wide end of each triangle. Roll the dough up tightly to form a croissant shape, tucking the points underneath.
8. Place the croissants on a parchment-lined baking sheet and let them rise for 1 hour until puffed.
9. Preheat the oven to 375°F (190°C). Brush the croissants with the beaten egg for a golden finish.
10. Bake for 20-25 minutes, or until golden brown and flaky. Cool slightly before serving.