Original croissant loaf recipe by Ashley.
Original croissant dough recipe by Izy Hossack.
To make the dough:
1 cup (250 ml) cold milk (I used 2%)
1/2 cup (125 ml) boiling water
1 tbsp active dry yeast
1/4 cup (50 g) sugar
3 3/4 cup (500 g) all purpose flour
1 tsp salt
1 cup + 2tbsp (9 oz/ 250 g) butter, frozen, then left at room temp. for 20-30 minutes
1. Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes until frothy.
2. Add in the flour and salt, incorporate it with your hands into a shaggy ball.
3. Tip the contents out onto a clean work surface and knead until you’ve incorporated all the flour (this should only take about 2 minutes). Place the dough into an oiled bowl, and leave in the fridge to rest for 1 hour.
3. When your dough has been in the fridge for 30 minutes, take your frozen butter (which has been left at room temperature for 20-30 minutes), and grate onto a piece of cling film (aka plastic wrap)
4. Disperse the butter, and flatten into a rectangle, roughly 8″ x 5″. Fold up in the cling film and pat together well (seriously, like make sure it’s nicely compacted). Refrigerate for 30 minutes.
5. Once the butter has been chilling for 25 minutes (cos he’s a cool dude, you know), tip the chilled dough out onto a lightly floured work surface and roll into a 16″ x 10″ rectangle.
6. Unwrap the chilled butter block and place into the centre of the dough. Fold the dough into thirds over the butter (like a business letter). Seal all the edges by pinching the dough together.
7. Rotate the dough 90 degrees, use the roiling pin to make regular indentations in the dough.
8. Roll into a 15″ x 10″ rectangle.
9. Fold into thirds like a business letter. Wrap the dough in cling film, and refrigerate for 1 hour. (steps 8+9 = ‘one turn’ of the dough)
10. Remove the dough from the fridge, unwrap and complete 1 turn (i.e. repeat steps 8 + 9). Re-wrap in the cling film, refrigerate for 1 hour.
11. Repeat step 10, two more times, so you have done a total of 4 turns.
12. Cut the dough into quarters. Wrap the quarters tightly in cling film and refrigerate for 8-12 hours, or freeze for up to 3 months (if you freeze it, let the dough defrost in the fridge overnight before shaping).
Croissant Loaf Recipe
2 pounds croissant dough
1/2 cup sugar
2 teaspoons or so, freshly grated cinnamon
1 egg yolk
1 teaspoon water
Using the scraps from the croissant dough or just cut strips of the dough, lay a few strips in the bottom of a buttered loaf pan. Sprinkle the layer with a bit of sugar and cinnamon. Continue the layering until the pan is 2/3 full.
Cover the pan with plastic wrap or a cloth. Let the dough rise for 1 hour. If the dough was cold this may take longer. Press gently on the dough and when it springs back after you press in it’s ready for baking. It should look puffed but still a bit tight.
In a small bowl combine the egg yolk and water and brush on top of the loaf then finish with a bit more sugar.
Pre-heat your oven to 400 degrees F.
Bake for 1 – 1 hour 15 minutes. If the loaf begins to brown too quickly turn down the oven a bit. It takes this loaf quite a while to bake through.
Let cool on a wire rack in the pan for 10 minutes before inverting and finish cooling.