Croissant Bread

Huevo San Juan®
This bread is a perfect combination between a croissant and sandwich bread, two classic breads! Soft and crunchy at the same time, this croissant bread has the characteristic layers of a croissant and you can enjoy it in slices with your favorite sweet or savory ingredients.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 3 San Juan® eggs
  • 4 cups flour
  • 11 grams yeast
  • 1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 cups milk, warm
  • 1/2 cups butter, at room temperature
  • 1 tablespoon orange zest
  • 250 grams butter, in block, for laminating
  • San Juan® egg
  • jam, for accompaniment
Preparation
2h 10 mins
50 mins
Low
  • Place the pieces of Huevo San Juan® in a bowl. Set aside.
  • In a mixing bowl, combine flour, yeast, sugar, salt, pieces of Huevo San Juan®, warm milk, butter, and knead until you obtain an elastic and homogeneous dough. Add the orange zest and mix.
  • Place the dough in a previously greased bowl, cover, and let it ferment for 1 hour or until it doubles in volume. Punch down the dough and let it cool for 1 more hour.
  • Place the butter on plastic wrap and pound it with a rolling pin to form a butter square 3 mm thick. Freeze to harden the block. Set aside.
  • To laminate: Roll out the dough lengthwise and place the butter block in the middle. Fold it like a triptych and roll out in the direction of the folds. Flip the dough so that it is horizontal and parallel to your body. Make an imaginary line in the middle and make a double fold towards the imaginary line. Repeat these steps on the other side and fold like a book. Freeze for 30 minutes.
  • Repeat the previous step 2 more times. It is important to freeze for 30 minutes before making the folds again.
  • Roll the dough into a rectangle to a thickness of 1.5 cm and carefully roll it up, pressing with your fingers at each fold. Transfer the roll to a sandwich bread pan with the seam side down and the smooth side up.
  • Brush the croissant bread with egg and let it ferment for 1 hour or until it doubles in size.
  • Bake the croissant bread at 180 °C for 50 minutes to 1 hour or until well cooked. Remove from the oven, let cool, and take out of the mold.
  • Slice the croissant bread and serve with your favorite sweet or savory ingredients.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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