Description
This Chocolate Croissant Loaf is a stunning blend of buttery croissant layers and rich chocolate in a tender, flaky bread. Ideal for brunch, dessert, or a sweet breakfast treat, this chocolate croissant loaf recipe brings a bakery-quality pastry to your home kitchen with every bite.
Ingredients
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1 cup whole milk, warmed to 110ºF
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2 1/4 tsp active dry yeast
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1/4 cup granulated sugar
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2 large eggs, room temperature
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3 1/2 cups all-purpose flour
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1 tsp salt
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1 cup unsalted butter, cold (for laminating)
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1/2 cup mini semi-sweet chocolate chips
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1 large egg (for egg wash)
Instructions
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Warm milk to 110ºF and mix with yeast and sugar in a stand mixer bowl. Let sit for 10 minutes until foamy.
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Add eggs, flour, and salt. Mix with dough hook until a soft dough forms (5–6 minutes). Cover and refrigerate at least 8 hours or overnight.
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Pound cold butter into a 6×6 inch square between parchment paper. Chill until firm.
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Roll dough into a 12×12 inch square. Place butter in the center and fold dough over it like an envelope.
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Roll out to an 8×20 inch rectangle, fold into thirds. Chill 30 minutes. Repeat roll and fold two more times, chilling between.
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Roll dough to 8×20 inches again. Sprinkle chocolate chips evenly.
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Roll tightly from short end into a log. Slice log lengthwise, twist both halves with cut sides up.
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Place in a greased 9×5 inch loaf pan. Cover and rise 1.5 to 2 hours until puffy.
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Preheat oven to 375ºF. Brush loaf with egg wash.
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Bake for 30–35 minutes until golden brown. Cool before slicing.
Notes
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Dough must chill overnight – plan ahead.
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Use very cold butter for easier laminating.
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Substitute chocolate chips with chopped chocolate if preferred.
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Chill dough thoroughly between turns to keep butter from melting.
- Prep Time: 1 hour (plus overnight chill)
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking, Laminated Dough
- Cuisine: French-Inspired
