Description
A beautifully layered, buttery croissant dough baked into a soft, flaky pull-apart loaf.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup cold butter (for laminating)
- 1 cup warm milk
- 2 1/4 teaspoons yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg (for egg wash)
- Optional: honey or melted butter for brushing
Instructions
- Prepare dough: mix warm milk, yeast, sugar, salt, and flour; knead until smooth. Let rise until doubled.
- Shape cold butter into a flat rectangle; chill.
- Roll dough into a large rectangle, place butter block in the center, and fold dough over to enclose it.
- Roll and fold the dough (laminating) 3 times, chilling between each fold to keep layers separate.
- Shape into a swirl-style loaf by rolling tightly and placing into a greased loaf pan.
- Brush with egg wash and let rise until puffy.
- Bake at 375°F for 25–35 minutes until golden and glossy. Cool slightly before slicing to reveal the flaky layers.
Notes
- Ensure the butter is cold for proper laminating.
- Chill the dough between folds to maintain the layers.
- For a sweeter finish, brush with honey or melted butter after baking.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg