Bakery
Croissant Loaf
9 h 30 minServes 10Nutri-Score D€€
D
9 h 30 min
9 h 30 minCroissant Loaf
what you need
Ingredients
flourGrains300 g
cold milk (cold)Dairy75 ml
cold water (cold)Other75 ml
egg (beaten, about half an egg)Dairy25 g
sugarPantry35 g
butter (softened)Dairy25 g
instant yeastPantry4 g
saltSpices5 g- unsalted butter (cold, for laminating)Dairy150 g
egg yolk (for brushing)Dairy1 piece
per serving
Nutrition
249kcal
- Carbs
- 25 g
- Proteins
- 5 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl
Rolling pin
Loaf pan
Pastry brush
Oven
step by step
Method
- Step 1
Make the dough
- In a bowl, combine the flour, milk, water, egg, sugar, butter, instant yeast and salt.
- Knead for about 5 minutes until smooth and elastic.
- Cover and refrigerate for at least 6 hours.
- Step 2
Laminate the butter
- Roll the unsalted butter into a soft, pliable square, without melting it.
- Enclose the butter in the dough and make one double fold.
- Rest in the fridge for 20 minutes.
- Step 3
Second fold
- Roll the dough out again and make one simple fold.
- Rest in the fridge for 1 hour.
- Step 4
Shape the loaf
- Roll the dough out into a rectangle, not too thin.
- Cut into 10 equal pieces.
- Turn each piece and roll it slightly to fit the loaf pan.
- Step 5
Proof
- Arrange the pieces in a lined loaf pan.
- Cover and proof until puffy.
- Step 6
Bake
- Brush the loaf with egg yolk.
- Bake at 195 °C (385 °F) until deeply golden.
most cooked first