CROISSANT LOAF
Directions
- 1Add warm milk, sugar, and instant yeast to a bowl and whisk to combine.
- 2Add warm milk, sugar, and instant yeast to a bowl and whisk to combine.
- 3Add warm milk, sugar, and instant yeast to a bowl and whisk to combine.
- 4Add all-purpose flour and salt to the bowl and mix to form a dough.
- 5Add all-purpose flour and salt to the bowl and mix to form a dough.
- 6Add all-purpose flour and salt to the bowl and mix to form a dough.
- 7Add butter to the dough and knead for 5 minutes.
- 8Add butter to the dough and knead for 5 minutes.
- 9Add butter to the dough and knead for 5 minutes.
- 10Cover the dough and let it rise for 1 hour.
- 11Cover the dough and let it rise for 1 hour.
- 12Cover the dough and let it rise for 1 hour.
- 13Cut the risen dough into 4 equal parts.
- 14Cut the risen dough into 4 equal parts.
- 15Cut the risen dough into 4 equal parts.
- 16Roll out each dough part and spread butter on three of them, stacking them on top of each other, leaving the last one without butter.
- 17Roll out each dough part and spread butter on three of them, stacking them on top of each other, leaving the last one without butter.
- 18Roll out each dough part and spread butter on three of them, stacking them on top of each other, leaving the last one without butter.
- 19Wrap the layered dough in plastic wrap and refrigerate for 40 minutes.
- 20Wrap the layered dough in plastic wrap and refrigerate for 40 minutes.
- 21Wrap the layered dough in plastic wrap and refrigerate for 40 minutes.
- 22After 40 minutes, unwrap the dough and roll it out into a log shape.
- 23After 40 minutes, unwrap the dough and roll it out into a log shape.
- 24After 40 minutes, unwrap the dough and roll it out into a log shape.
- 25Cut the log into pieces and arrange them in bread pans.
- 26Cut the log into pieces and arrange them in bread pans.
- 27Cut the log into pieces and arrange them in bread pans.
- 28Cover the bread pans and let the dough rise for 1 hour.
- 29Cover the bread pans and let the dough rise for 1 hour.
- 30Cover the bread pans and let the dough rise for 1 hour.
- 31Prepare an egg wash by mixing 1 egg and 1 tbsp of water.
- 32Prepare an egg wash by mixing 1 egg and 1 tbsp of water.
- 33Prepare an egg wash by mixing 1 egg and 1 tbsp of water.
- 34Brush the egg wash over the risen dough in the pans.
- 35Brush the egg wash over the risen dough in the pans.
- 36Brush the egg wash over the risen dough in the pans.
- 37Bake at 325°F for 25-30 minutes.
- 38Bake at 325°F for 25-30 minutes.
- 39Bake at 325°F for 25-30 minutes.
- 40After baking, rub melted butter on the warm croissant loaves.
- 41After baking, rub melted butter on the warm croissant loaves.
- 42After baking, rub melted butter on the warm croissant loaves.
Ingredients
- 1 cup warm milk
- 1 cup warm milk
- 1 cup warm milk
- 0.5 tbsp instant yeast
- 0.5 tbsp instant yeast
- 0.5 tbsp instant yeast
- 3 tbsp sugar
- 3 tbsp sugar
- 3 tbsp sugar
- 0.25 cup butter
- 0.25 cup butter
- 0.25 cup butter
- 3.5 cups all-purpose flour
- 3.5 cups all-purpose flour
- 3.5 cups all-purpose flour
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 1 Egg
- 1 Egg
- 1 Egg
- 0.5 cup butter
- 0.5 cup butter
- 0.5 cup butter
- 1 egg
- 1 egg
- 1 egg
- 1 tbsp water
- 1 tbsp water
- 1 tbsp water
Equipment
bowlmixerliddough cutterrolling pinplastic wraptraybread panbrush
Tips
- Don’t miss out: if you are still not getting that bread as fluffy as mine, buy my secrets to fluffiness – link on profile.
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- Shop my kitchen gadgets & baking tools– all my favorites are linked on my storefront.
- Shop my MIXER (link on my profile).
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