Croissant Loaf
Croissant Loaf
Ingredients
For the Dough Activation
- 1 cup warm milk
- 3 tablespoons granulated sugar
- 1/2 tablespoon instant yeast
For the Dough
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened or cut into pieces
For Layering
- 1/2 cup unsalted butter, softened
Instructions
- 1
In a large metal mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Stir gently and let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the all-purpose flour and salt to the wet mixture. Whisk briefly to combine, then use a stand mixer with a dough hook attachment (or mix by hand) until a shaggy dough forms.
⏱️ 3 min
- 3
Add the 1/4 cup of softened butter to the dough. Knead in the mixer (or by hand) for 5 minutes until the dough is smooth and elastic.
⏱️ 5 min
- 4
Leave the dough in the bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 5
Turn the risen dough out onto a lightly floured clean work surface. Using a dough scraper, cut the dough into 4 equal parts and gently shape each part into a smooth ball.
⏱️ 5 min
- 6
Take one dough ball and roll it out thinly into a rectangular shape. Spread a layer of the 1/2 cup softened butter evenly over the rolled dough. Repeat this process with two more dough balls, stacking them on top of the buttered layers. Place the fourth dough ball on top without buttering it.
⏱️ 10 min
- 7
Gently fold the layered dough into a compact rectangle. Wrap it tightly in plastic wrap and refrigerate for 40 minutes to firm up the butter.
⏱️ 40 min
- 8
After refrigeration, unwrap the dough and roll it out again on a lightly floured surface into a large, thin rectangle (approximately 10x16 inches).
⏱️ 3 min
- 9
Starting from one of the longer ends, tightly roll the dough into a log, creating the characteristic croissant layers.
⏱️ 2 min
- 10
Using a sharp knife or dough scraper, cut the dough log into approximately 12-14 individual sections, about 1 1/2 inches thick.
⏱️ 3 min
- 11
Lightly grease a 9x5 inch loaf pan. Arrange the cut dough sections vertically, side-by-side, in the prepared loaf pan.
⏱️ 2 min
- 12
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it proof in a warm place for 45 minutes, or until the dough has visibly risen and looks puffy.
⏱️ 45 min
- 13
Preheat your oven to 375°F. Once preheated, remove the cover from the loaf pan and bake for 30-35 minutes, or until the top is golden brown and the loaf is cooked through.
⏱️ 35 min•🌡️ 375
- 14
Remove the Croissant Loaf from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Croissant Loaf
Ingredients
For the Dough Activation
- 1 cup warm milk
- 3 tablespoons granulated sugar
- 1/2 tablespoon instant yeast
For the Dough
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened or cut into pieces
For Layering
- 1/2 cup unsalted butter, softened
Instructions
- 1
In a large metal mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Stir gently and let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the all-purpose flour and salt to the wet mixture. Whisk briefly to combine, then use a stand mixer with a dough hook attachment (or mix by hand) until a shaggy dough forms.
⏱️ 3 min - 3
Add the 1/4 cup of softened butter to the dough. Knead in the mixer (or by hand) for 5 minutes until the dough is smooth and elastic.
⏱️ 5 min - 4
Leave the dough in the bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 5
Turn the risen dough out onto a lightly floured clean work surface. Using a dough scraper, cut the dough into 4 equal parts and gently shape each part into a smooth ball.
⏱️ 5 min - 6
Take one dough ball and roll it out thinly into a rectangular shape. Spread a layer of the 1/2 cup softened butter evenly over the rolled dough. Repeat this process with two more dough balls, stacking them on top of the buttered layers. Place the fourth dough ball on top without buttering it.
⏱️ 10 min - 7
Gently fold the layered dough into a compact rectangle. Wrap it tightly in plastic wrap and refrigerate for 40 minutes to firm up the butter.
⏱️ 40 min - 8
After refrigeration, unwrap the dough and roll it out again on a lightly floured surface into a large, thin rectangle (approximately 10x16 inches).
⏱️ 3 min - 9
Starting from one of the longer ends, tightly roll the dough into a log, creating the characteristic croissant layers.
⏱️ 2 min - 10
Using a sharp knife or dough scraper, cut the dough log into approximately 12-14 individual sections, about 1 1/2 inches thick.
⏱️ 3 min - 11
Lightly grease a 9x5 inch loaf pan. Arrange the cut dough sections vertically, side-by-side, in the prepared loaf pan.
⏱️ 2 min - 12
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it proof in a warm place for 45 minutes, or until the dough has visibly risen and looks puffy.
⏱️ 45 min - 13
Preheat your oven to 375°F. Once preheated, remove the cover from the loaf pan and bake for 30-35 minutes, or until the top is golden brown and the loaf is cooked through.
⏱️ 35 min•🌡️ 375 - 14
Remove the Croissant Loaf from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 15 min