Croissant Loaf
Directions
- 1Make the dough.
- 2Make the dough.
- 3Make the dough.
- 4Chill in the fridge overnight.
- 5Chill in the fridge overnight.
- 6Chill in the fridge overnight.
- 7Laminate with 1 double and 1 single fold.
- 8Laminate with 1 double and 1 single fold.
- 9Laminate with 1 double and 1 single fold.
- 10Roll into rectangle with sides 8.6x6.7 inches/22x17cm.
- 11Roll into rectangle with sides 8.6x6.7 inches/22x17cm.
- 12Roll into rectangle with sides 8.6x6.7 inches/22x17cm.
- 13Divide into 8 pieces.
- 14Divide into 8 pieces.
- 15Divide into 8 pieces.
- 16Roll.
- 17Roll.
- 18Roll.
- 19Place the rolled dough into the baking pan.
- 20Place the rolled dough into the baking pan.
- 21Place the rolled dough into the baking pan.
- 22Bake at 375F for 22-25 min.
- 23Bake at 375F for 22-25 min.
- 24Bake at 375F for 22-25 min.
- 25Brush with glaze.
- 26Brush with glaze.
- 27Brush with glaze.
Ingredients
- 280 g bread flour
- 280 g bread flour
- 280 g bread flour
- 33 g sugar
- 33 g sugar
- 33 g sugar
- 5 g salt
- 5 g salt
- 5 g salt
- 30 g soft unsalted butter
- 30 g soft unsalted butter
- 30 g soft unsalted butter
- 4 g dry instant yeast
- 4 g dry instant yeast
- 4 g dry instant yeast
- 15 g eggs
- 15 g eggs
- 15 g eggs
- 145 g milk
- 145 g milk
- 145 g milk
- 125 g unsalted butter
- 125 g unsalted butter
- 125 g unsalted butter
Equipment
rolling pinknifebaking panpastry brush