Chocolate Croissant Loaf

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This Chocolate Croissant Loaf is a decadent twist on the classic pastry, combining the rich, buttery, and flaky layers of croissants with the indulgent sweetness of dark chocolate in a delicious bread. It is out-of-this-world good!

Prep Time30

Cook Time1

Rise Time + Lamination5 30

Total Time7

Course: Bread

Servings:

Author: Jennifer

Equipment

Ankarsrum Assistent Original Mixer
Ankarsrum Clay Baker by Reston Lloyd
Instant-Read Digital Thermometer
Parchment Paper
Cooling Rack
Cutting Board
Serrated Bread Knife for chopping chocolate and slicing croissant loaf

Ingredients

Croissant Dough

1/2 cup + 1 tbsp Whole Milk warmed to 110ºF-115ºF
2 tbsp Granulated Sugar
1 1/2 tsp Active Dry Yeast
2 tbsp Unsalted Butter melted
1 large Egg room temperature
2 cups Bread Flour
1 tsp Salt
3 oz Dark Chocolate Bar finely chopped

Lamination

14 tbsp Unsalted Butter

Egg Wash

1 large Egg
1 tbsp Water

US Customary - Metric

Instructions

Croissant Dough

Add the warm milk, sugar, and yeast to the Ankarsrum 7L mixing bowl. Whisk, cover, then let sit for 10 minutes while it blooms. It should look foamy on top.
1/2 cup + 1 tbsp Whole Milk, 2 tbsp Granulated Sugar, 1 1/2 tsp Active Dry Yeast
Add in the melted butter, egg, bread flour, and salt. Add the dough knife and dough roller attachments to the mixer and run on low speed until the dough begins to form a rough ball. Then switch to medium speed and knead for an additional 8 to 10 minutes, until the dough is soft, shiny, and smooth.
2 tbsp Unsalted Butter, 1 large Egg, 2 cups Bread Flour, 1 tsp Salt
While the dough is rising, slice the unsalted butter into 1/4-inch thick pieces and place between two sheets of wax (or parchment) paper. Use a rolling pin to shape it into a 7-inch by 10-inch rectangle. Place it in the refrigerator until firm, but still pliable (about 15 minutes).
14 tbsp Unsalted Butter
Lightly grease the bowl, ensuring the dough is also coated. Then cover and let the dough rise for 90 to 120 minutes in a warm place, until it has doubled in size.
When ready, punch the dough down, then roll it out onto a lightly floured silicone baking mat (use bread flour). Transfer to the refrigerator to chill for 20 minutes. With about 5-10 minutes left, bring out the butter slab that's been chilling in the fridge.

First Lamination Turn

Place the chilled, rolled-out dough with the long edge facing you. Visualizing the dough in thirds, place the butter slab into the center or middle. Fold the dough over the butter from each side to full enclose it, like a letter. Pinch the seams to seal.
Rotate the dough again so the long edge is facing you. Lightly sprinkle more bread flour onto the silicone mat, if needed. Roll out the dough into a 10-inch by 12-inch rectangle. Then fold the left side over the center, then the right side, like a letter (just as you did in the previous step). Wrap the dough in plastic wrap and place it in the refrigerator to chill for 30 minutes.

Second Lamination Turn

Repeat the previous step of rolling out the dough, folding it like a letter, wrapping it in plastic wrap, then chill it in the refrigerator for 30 minutes.

Third Lamination Turn

Repeat the previous step once more of rolling out the dough, folding it like a letter, wrapping it in plastic wrap, then chill it in the refrigerator for 30 minutes.

Shaping and 2nd Rise

Finely chop the dark chocolate using a serrated knife. You want a mixture of fine chocolate powder and teeny bits of chocolate. I recommend chopping the chocolate on a parchment paper lined cutting board.
3 oz Dark Chocolate Bar
Roll the dough into a 9-inch by 12-inch rectangle. Cut into 8 even strips, about 1 1/2 inches wide. Lightly brush the strips with water. Coat the front side of the dough strips with the finely chopped chocolate (skip the first strip). Then turn them on their sides and press them together lengthwise to form one sheet with the layers facing up.
Lightly dust the top with flour and gently roll out into a 9-inch-wide rectangle. Lengthwise it can be anywhere from 10 to 12 inches. Top with the remaining leftover chopped chocolate (powder and bits). Gently press down to make sure the chocolate sticks to the dough.
Roll into a tight log and place into the parchment paper-lined Ankarsrum Clay Baker. Cover with the lid and let it rise at room temperature until it is nearly doubled in size, about 60 to 90 minutes. Transfer to the refrigerator for an additional hour to firm up the butter, which will help define the layers during baking.

Baking

After refrigerating the loaf, remove the lid and soak it for 10 minutes. Pat it dry, then place it back onto the clay baker. Set the pan in a cold oven, middle rack (DO NOT PREHEAT THE OVEN), then turn the temperature to 375ºF and bake for 25 minutes. While the loaf bakes, prepare the egg wash by whisking the egg and water together in a small bowl. Set aside with a pastry brush.
1 large Egg, 1 tbsp Water
Carefully remove the lid and place it onto hot pads or a folded towel to cool. The carefully brush the egg wash over top of the chocolate croissant loaf. The chocolate will spread when brushed (this is okay). Close the oven door and bake for an additional 25-30 minutes or until golden brown and crisp on top.
Remove from the oven and let cool for 10 minutes before removing it from the clay baker. Cool completely before slicing. Keep any leftover croissant loaf in a well-sealed storage container for up to 1 day.

Notes

If using your Ankarsrum Assistent Original Mixer for this recipe, you will need the 7L mixing bowl, dough roller, and dough knife. If you don't have an Ankasrum mixer, you can use any mixer with a dough hook, or you can easily do this by hand using a dough whisk.

I recommend using the Lindt 70% Cacao Dark Chocolate Bar for this recipe, as it's easy to chop into fine bits and melts more smoothly than chocolate chips. Ghirardelli is another brand I recommend. Another variation that is wonderful, in case chocolate isn't your thing, is a cinnamon sugar croissant loaf!

If using a bread tin in place of the Ankarsrum Clay Baker, follow the steps noted in the Recipe FAQs section above the recipe card.

Recipe adapted from Ankarsrum.

Nutrition