Croissant loaf bread
The famous croissant bread has been all the rage for a long time, as it not only has an irresistible flavor but can also be used for sweet or savory recipes. We love it so much that we decided to make a version of croissant loaf bread, try it now!Did you know? Although the croissant is a sweet bread associated with French cuisine, it was actually invented in Austria in the 17th century. Do you like this bread?Click for more recipes!
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
10
Servings
- 3 eggs
- 4 cups Three Estrellas® wheat 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
- egg
- jam, to accompany
Preparation
1h
50 mins
Low
- In a bowl, combine Tres Estrellas® wheat flour, yeast, sugar, salt, eggs, warm milk, and butter. Use your mixer to knead until you achieve an elastic and homogeneous consistency. Then, 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 size. Punch down the dough and let it cool for one 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 and set aside.
- To laminate: roll out the dough lengthwise and place the butter block in the middle. Fold in a tri-fold manner and roll out in the direction of the folds. Flip the dough so it is horizontal and parallel to your body. Create an imaginary line down the middle and perform a double fold towards the imaginary line. Repeat the same process on the other side and fold like a book. Freeze for 30 minutes.
- Repeat the previous step 2 more times. Additionally, it is important to freeze the dough for 30 minutes before performing the folds again.
- Roll the dough out into a rectangle to a thickness of 1.5 cm and carefully roll it up, pressing each fold with your fingers.Place the roll into a loaf pan, seam side down and the top smooth.
- Brush the homemade croissant bread with egg and let it ferment for 1 hour or until it doubles in size.
- Bake 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 enjoy it with sweet or savory ingredients.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by