In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of sugar, and 1 teaspoon of salt. Sprinkle 2 teaspoons of active dry yeast over the top, and gently mix the dry ingredients. Slowly add 1 cup of warm milk and 1/2 cup of melted butter, stirring until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, then shape it into a ball.

Roll the dough out into a large rectangle, about 1/2 inch thick. Take 1 cup of cold butter and flatten it into a thin layer; place it in the center of the rolled-out dough. Fold the dough over the butter in a letter fold, sealing the edges. Roll it out again into a rectangle and fold it into thirds, repeating this process two more times to create multiple layers.

Place the laminated dough in a lightly greased bowl, cover it with plastic wrap, and set it in a warm spot to rise for 1 to 2 hours or until it doubles in size.

Once risen, roll out the dough into a large rectangle again. Cut the dough into triangles, and spread a spoonful of almond filling at the base of each triangle. Roll each triangle tightly from the base to the tip, shape them into a loaf or individual rolls, and arrange on a baking sheet.

Cover the shaped dough with a clean kitchen towel and let it rise again in a warm place for about 30 to 45 minutes until puffy.

Preheat your oven to 375°F (190°C). Once the oven is ready, carefully place the baking sheet inside and bake for 20-25 minutes until golden brown.

After baking, let the croissant bread cool on a wire rack for about 10-15 minutes before slicing.