Honey croissant loaf

25 mins
Serves 1
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Directions

  1. 1Make the dough.
  2. 2Make the dough.
  3. 3Make the dough.
  4. 4Chill the dough in the fridge overnight.
  5. 5Chill the dough in the fridge overnight.
  6. 6Chill the dough in the fridge overnight.
  7. 7Laminate with 1 double and 1 single fold.
  8. 8Laminate with 1 double and 1 single fold.
  9. 9Laminate with 1 double and 1 single fold.
  10. 10Roll the dough into a rectangle with sides 8.6x6.7 inches/22x17cm.
  11. 11Roll the dough into a rectangle with sides 8.6x6.7 inches/22x17cm.
  12. 12Roll the dough into a rectangle with sides 8.6x6.7 inches/22x17cm.
  13. 13Divide the dough into 8 pieces.
  14. 14Divide the dough into 8 pieces.
  15. 15Divide the dough into 8 pieces.
  16. 16Roll the pieces.
  17. 17Roll the pieces.
  18. 18Roll the pieces.
  19. 19Bake at 375F for 22-25 minutes.
  20. 20Bake at 375F for 22-25 minutes.
  21. 21Bake at 375F for 22-25 minutes.

Ingredients

  • 280 g bread flour
  • 280 g bread flour
  • 280 g bread flour
  • 30 g honey
  • 30 g honey
  • 30 g honey
  • 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 Roll in butter
  • 125 g Roll in butter
  • 125 g Roll in butter
  • 5 g turmeric for color
  • 5 g turmeric for color
  • 5 g turmeric for color