Prepare the Dough: In a small bowl, combine the yeast, warm water, and sugar. Let situntil foamy, about 5 minutes. In a large bowl, mix the flour and salt. Add theyeast mixture and milk, and knead until smooth. Cover the dough and let it risefor 1 hour, or until doubled in size.
Laminate the Dough: Once the dough has risen, punch it down and roll it into a rectangle. Place the butter block in the center and fold the dough over the butter like an envelope. Roll it out and fold in thirds. Repeat this process three times, chilling the dough between each turn.
Make the Filling: In a bowl, cream the butter and sugar together until light andfluffy. Add the almond flour, egg, almond extract, and saffron mixture, and mixuntil smooth.
Shape the Croissants: Roll the laminated dough into a large rectangle and cut into triangles. Spread a small amount of the almond-saffron filling onto each triangle and roll them up into croissant shapes.
Bake: Preheatthe oven to 400°F (200°C). Brush the croissants with an egg wash and sprinklewith slivered almonds. Bake for 15-20 minutes, oruntil golden brown.
Serve: Letthe croissants cool slightly before serving. The flaky, buttery layers combinedwith the rich almond-saffron filling will create a pastry that’s delicate,fragrant, and utterly indulgent.
