Croissant loaf: light, buttery, super soft, and extra flaky!

Name: Croissant loaf: light, buttery, super soft, and extra flaky!
Uploaded: 2020-03-20T10:01:13Z
Duration: PT207.620S
Channel: Food Inspiration

published on 20 March, 2020 at 11:01

This is the best breakfast idea ever!

INGREDIENTS

168 ml (6 fl. oz) warm water;

168 ml (6 fl. oz) warm milk;

600 g (21 oz) flour;

10 g (0.3 oz) salt;

62 g (2.1 oz) sugar;

45 g (1.6 oz) melted butter;
12 g (0.4 oz) dry yeast;

336 g (12 oz) butter.

METHOD

To make the dough combine warm water, warm milk, flour, salt, sugar and melted butter together. Work it with dough hooks for 5-7 minutes, until very smooth and slightly sticky.
Set the dough aside for 1 hour, covered in plastic.
Roll out the butter block into 16x16 cm squire.
Roll out the dough into 25x25 cm squire. Place butter block on top of the dough as shown on the videos. Gather the edges of the dough together, making sure to cover the butter completely.
Roll out the dough into a 50 cm long rectangle. Fold it as shown on the video, wrap in plastic and set aside for 30 minutes. Repeat the same procedure 2 times more, then, wrap the dough in plastic and let sit in the fridge overnight.
Next day roll out the dough slightly, cut in half and then roll each half into 25x30 cm rectangle. Slice into quarters and roll each quarter into a ‘snail’.
Place dough rolls seam side down into prepared 22x10 cm baking pan. Brush with egg wash and set aside for 1-2 hours.
Brush with more egg wash and bake at 190C/375F for 30-35 minutes.

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