Description
A delicious chocolate croissant loaf made with buttery layers and a rich chocolate filling.
Ingredients
Scale
- For the Croissant Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter (melted)
- 1 large egg
- For the Butter Layer:
- 1/2 cup unsalted butter (cold, cut into small pieces)
- 1/2 cup all-purpose flour (for rolling)
- For the Chocolate Filling:
- 1 cup semi-sweet chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt.
- Add the melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- On a sheet of parchment paper, place the cold butter pieces and use a rolling pin to flatten the butter into a rectangle about 1/2 inch thick. Chill in the refrigerator while the dough rises.
- Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle (about 12 × 18 inches).
- Place the chilled butter block in the center of the dough. Fold the edges of the dough over the butter, sealing it completely.
- Roll the dough out to a rectangle again. Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
- In a medium bowl, combine the chocolate chips, cocoa powder, powdered sugar, and vanilla extract. Mix until well combined.
- After the final chill, roll the dough into a large rectangle (about 12 × 24 inches).
- Evenly spread the chocolate filling over the dough.
- Starting from one long side, tightly roll the dough into a log and pinch the seam to seal.
- Place the rolled dough seam-side down in a greased loaf pan.
- Cover the loaf with a kitchen towel and let it rise for about 30 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Bake the loaf for 20–25 minutes, or until golden brown and cooked through. If it browns too quickly, cover it with foil.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure the butter is cold for the best layering effect.
- Let the dough rise in a warm place for optimal growth.
- Use a serrated knife to slice the loaf for clean edges.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg