Description
This Chocolate Croissant Loaf combines flaky layers of croissant dough with rich chocolate filling, perfect for any occasion.
Ingredients
Scale
- For the Croissant Dough:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup cold unsalted butter (for laminating)
- For the Filling:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
- Add Wet Ingredients: Add the warmed milk, melted butter, and egg to the dry mixture. Stir until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
- Prepare the Butter: While the dough is rising, prepare the cold butter for laminating. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into a rectangle about 1/2 inch thick.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Incorporate the Butter: Place the cold butter rectangle in the center of the dough. Fold the dough over the butter, sealing the edges to encase the butter completely.
- Roll and Fold: Roll the dough out into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- Mix the Filling: In a bowl, combine the chocolate chips, cocoa powder, powdered sugar, and vanilla extract. Mix until well combined.
- Roll Out the Dough Again: After the final chilling, roll the dough out into a large rectangle (about 1/4 inch thick).
- Add the Filling: Evenly sprinkle the chocolate filling over the dough, leaving a small border around the edges.
- Roll the Dough: Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal.
- Shape the Loaf: Place the rolled dough seam-side down in a greased loaf pan. Tuck the ends under to create a neat shape.
- Let It Rise: Cover the loaf with a kitchen towel and let it rise in a warm place until doubled in size, about 30-45 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Egg Wash: In a small bowl, whisk together the egg and milk. Brush the mixture over the top of the loaf for a golden finish.
- Bake: Bake the loaf in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and Enjoy: Once cooled, slice the loaf and serve it warm or at room temperature, enjoying the rich chocolatey layers.
Notes
- For a chewier texture, use bread flour instead of all-purpose flour.
- Dark or milk chocolate can be used based on your preference.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Chocolate Croissant Loaf, Decadent, Dessert