Croissant Loaf

500g all purpose flour

70g granulated sugar

4 teaspoons active dried yeast

2 teaspoons salt

285g butter

225ml milk


Mix the flour, sugar, yeast, salt in a large bowl

Slice the butter in thin slices, and add to the flour mix, coating with flour

Plan Tip: The colder the butter here, the better, so use it straight from the fridge

Add the milk to the flour and butter mix, squeezing together to make a dough

Wrap the dough and chill for an hour

On a lightly floured surface roll the dough into a long rectangle

Fold it into thirds, like a letter.

Turn 90 degrees, roll untill another rectangle, and fold into thirds

Repeat another 4 – 6 times

Plan Tip: if your room is too warm and the butter is starting to melt, put in the fridge in between these stages.

Once finished folding wrap and fridge for an hour

Roll the dough out into a large rectangle, and cut into long strips as wide as your loaf tin.

Roll these strips and put into the loaf tin.

Plan Tip: the curled strips should be snug together, but don’t overfill

Leave is a warm place to proove for up to 2 hours

Apply egg wash

Bake in the oven at 190 degrees C

Plan Tip: For my oven this takes at least 30 minutes. Make sure the oven is hot when before you put the loaf in so the butter doesn’t just melt before it starts baking. I also have to cover with foil after the first 15 minutes so the top doesn’t burn.

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