Croissant Loaf
Croissant Loaf
Ingredients
- 1 pound laminated croissant dough, rectangular block, pre-made or prepared
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan.
⏱️ 5 min•🌡️ 375
- 2
Lightly dust a clean work surface with all-purpose flour. Place the rectangular block of laminated croissant dough onto the floured surface.
⏱️ 1 min
- 3
Using a sharp knife, carefully cut the dough block lengthwise into 5 even strips. Gently separate the individual dough strips.
⏱️ 3 min
- 4
Neatly stack all 5 dough strips on top of each other, aligning the edges as best as possible. Gently press the stacked strips together with your hands to slightly compact them.
⏱️ 2 min
- 5
Using a rolling pin, lightly roll the stacked strips horizontally. This action should slightly flatten the stack and encourage the layers to adhere without completely merging them.
⏱️ 2 min
- 6
Starting from one short end of the flattened stack, carefully roll the dough into a tight log shape. Ensure it is snug but not overly compressed.
⏱️ 2 min
- 7
Place the rolled dough log into the prepared loaf pan. Bake for 25-30 minutes, or until the croissant loaf is golden brown and puffed.
⏱️ 30 min•🌡️ 375
- 8
Once baked, remove the golden-brown croissant loaf from the oven. Let it cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. Slice with a serrated knife to reveal its flaky interior.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Croissant Loaf
- 1 pound laminated croissant dough, rectangular block, pre-made or prepared
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan.
⏱️ 5 min•🌡️ 375 - 2
Lightly dust a clean work surface with all-purpose flour. Place the rectangular block of laminated croissant dough onto the floured surface.
⏱️ 1 min - 3
Using a sharp knife, carefully cut the dough block lengthwise into 5 even strips. Gently separate the individual dough strips.
⏱️ 3 min - 4
Neatly stack all 5 dough strips on top of each other, aligning the edges as best as possible. Gently press the stacked strips together with your hands to slightly compact them.
⏱️ 2 min - 5
Using a rolling pin, lightly roll the stacked strips horizontally. This action should slightly flatten the stack and encourage the layers to adhere without completely merging them.
⏱️ 2 min - 6
Starting from one short end of the flattened stack, carefully roll the dough into a tight log shape. Ensure it is snug but not overly compressed.
⏱️ 2 min - 7
Place the rolled dough log into the prepared loaf pan. Bake for 25-30 minutes, or until the croissant loaf is golden brown and puffed.
⏱️ 30 min•🌡️ 375 - 8
Once baked, remove the golden-brown croissant loaf from the oven. Let it cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. Slice with a serrated knife to reveal its flaky interior.
⏱️ 5 min