Croissant Loaf
Serves 1
Directions
- 1Stretch the dough into a thin rectangle.
- 2Stretch the dough into a thin rectangle.
- 3Stretch the dough into a thin rectangle.
- 4Fold the dough in half and roll it out again.
- 5Fold the dough in half and roll it out again.
- 6Fold the dough in half and roll it out again.
- 7Fold the dough again to create layers and roll it out.
- 8Fold the dough again to create layers and roll it out.
- 9Fold the dough again to create layers and roll it out.
- 10Cut the dough into several strips.
- 11Cut the dough into several strips.
- 12Cut the dough into several strips.
- 13Spray water on one side of the dough strips.
- 14Spray water on one side of the dough strips.
- 15Spray water on one side of the dough strips.
- 16Stack the dough strips together.
- 17Stack the dough strips together.
- 18Stack the dough strips together.
- 19Roll the stacked dough strips into a rectangle.
- 20Roll the stacked dough strips into a rectangle.
- 21Roll the stacked dough strips into a rectangle.
- 22Roll the dough from the bottom up to form a log.
- 23Roll the dough from the bottom up to form a log.
- 24Roll the dough from the bottom up to form a log.
- 25Place the dough log into a loaf pan.
- 26Place the dough log into a loaf pan.
- 27Place the dough log into a loaf pan.
- 28Bake until golden brown.
- 29Bake until golden brown.
- 30Bake until golden brown.
- 31Remove the baked loaf from the pan.
- 32Remove the baked loaf from the pan.
- 33Remove the baked loaf from the pan.
- 34Brush the top of the loaf with a glaze.
- 35Brush the top of the loaf with a glaze.
- 36Brush the top of the loaf with a glaze.
- 37Break apart the croissant loaf to reveal its fluffy interior.
- 38Break apart the croissant loaf to reveal its fluffy interior.
- 39Break apart the croissant loaf to reveal its fluffy interior.
Ingredients
- dough
- dough
- dough
- water
- water
- water
Equipment
rolling pinknifespray bottleloaf panbasting brush