Honey Croissant Loaf
Honey Croissant Loaf
Ingredients
For the Dough
- 280 grams bread flour
- 30 grams honey
- 5 grams salt
- 30 grams unsalted butter, soft
- 4 grams dry instant yeast
- 15 grams eggs
- 145 grams milk
- 5 grams turmeric, for color
For Laminating
- 125 grams butter, for rolling in
Instructions
- 1
In a mixing bowl, combine the 280 grams of bread flour and 5 grams of turmeric. Add 30 grams of honey, 5 grams of salt, 4 grams of dry instant yeast, 15 grams of eggs, and 145 grams of milk to the bowl.
⏱️ 5 min
- 2
Mix the ingredients in a stand mixer with a hook attachment on low speed until a shaggy dough forms. Add 30 grams of soft unsalted butter to the dough and continue mixing on medium speed until the dough is smooth and elastic, about 8-10 minutes.
⏱️ 15 min
- 3
Transfer the dough to a container, cover it tightly with plastic wrap, and chill it in the refrigerator overnight (at least 8 hours, up to 12 hours).
⏱️ 5 min
- 4
Take 125 grams of roll-in butter and place it between two sheets of parchment paper. Roll out the butter into a flat, even rectangle, approximately 6x6 inches. Place the rolled butter back in the refrigerator to keep it firm.
⏱️ 10 min
- 5
On a lightly floured surface, roll out the chilled dough into a rectangle, roughly twice the size of your butter block. Place the prepared butter block on one half of the dough. Fold the other half of the dough over the butter to fully encase it, pinching the edges firmly to seal.
⏱️ 5 min
- 6
Gently roll out the butter-encased dough into a long rectangle, about 8x20 inches. Perform a double fold (also known as a book fold): Fold one end of the dough to the center, then fold the other end to meet it, and finally fold the entire piece in half again. This creates four layers. Wrap the dough in plastic wrap and chill for 30 minutes.
⏱️ 5 min
- 7
Remove the dough from the refrigerator. Rotate the dough 90 degrees. Roll out the dough again into a long rectangle. Perform a single fold (also known as a letter fold): Fold one-third of the dough over, then fold the remaining third over the top. This creates three layers. Wrap the dough in plastic wrap and chill for another 30 minutes.
⏱️ 5 min
- 8
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
⏱️ 5 min•🌡️ 375
- 9
On a lightly floured surface, roll the laminated dough into a rectangle measuring approximately 8.6x6.7 inches (22x17cm).
⏱️ 5 min
- 10
Using a sharp knife or pastry wheel, divide the dough rectangle into 8 equal pieces by cutting horizontally. Take each strip of dough and roll it up tightly into a spiral shape.
⏱️ 5 min
- 11
Arrange the 8 rolled dough pieces side-by-side in the prepared loaf pan.
⏱️ 2 min
- 12
Bake the honey croissant loaf in the preheated oven at 375°F (190°C) for 22-25 minutes, or until golden brown and puffed.
⏱️ 25 min•🌡️ 375
- 13
Once baked, remove the loaf from the oven. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Croissant Loaf
For the Dough
- 280 grams bread flour
- 30 grams honey
- 5 grams salt
- 30 grams unsalted butter, soft
- 4 grams dry instant yeast
- 15 grams eggs
- 145 grams milk
- 5 grams turmeric, for color
For Laminating
- 125 grams butter, for rolling in
Instructions
- 1
In a mixing bowl, combine the 280 grams of bread flour and 5 grams of turmeric. Add 30 grams of honey, 5 grams of salt, 4 grams of dry instant yeast, 15 grams of eggs, and 145 grams of milk to the bowl.
⏱️ 5 min - 2
Mix the ingredients in a stand mixer with a hook attachment on low speed until a shaggy dough forms. Add 30 grams of soft unsalted butter to the dough and continue mixing on medium speed until the dough is smooth and elastic, about 8-10 minutes.
⏱️ 15 min - 3
Transfer the dough to a container, cover it tightly with plastic wrap, and chill it in the refrigerator overnight (at least 8 hours, up to 12 hours).
⏱️ 5 min - 4
Take 125 grams of roll-in butter and place it between two sheets of parchment paper. Roll out the butter into a flat, even rectangle, approximately 6x6 inches. Place the rolled butter back in the refrigerator to keep it firm.
⏱️ 10 min - 5
On a lightly floured surface, roll out the chilled dough into a rectangle, roughly twice the size of your butter block. Place the prepared butter block on one half of the dough. Fold the other half of the dough over the butter to fully encase it, pinching the edges firmly to seal.
⏱️ 5 min - 6
Gently roll out the butter-encased dough into a long rectangle, about 8x20 inches. Perform a double fold (also known as a book fold): Fold one end of the dough to the center, then fold the other end to meet it, and finally fold the entire piece in half again. This creates four layers. Wrap the dough in plastic wrap and chill for 30 minutes.
⏱️ 5 min - 7
Remove the dough from the refrigerator. Rotate the dough 90 degrees. Roll out the dough again into a long rectangle. Perform a single fold (also known as a letter fold): Fold one-third of the dough over, then fold the remaining third over the top. This creates three layers. Wrap the dough in plastic wrap and chill for another 30 minutes.
⏱️ 5 min - 8
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
⏱️ 5 min•🌡️ 375 - 9
On a lightly floured surface, roll the laminated dough into a rectangle measuring approximately 8.6x6.7 inches (22x17cm).
⏱️ 5 min - 10
Using a sharp knife or pastry wheel, divide the dough rectangle into 8 equal pieces by cutting horizontally. Take each strip of dough and roll it up tightly into a spiral shape.
⏱️ 5 min - 11
Arrange the 8 rolled dough pieces side-by-side in the prepared loaf pan.
⏱️ 2 min - 12
Bake the honey croissant loaf in the preheated oven at 375°F (190°C) for 22-25 minutes, or until golden brown and puffed.
⏱️ 25 min•🌡️ 375 - 13
Once baked, remove the loaf from the oven. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
⏱️ 3 min