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

Combine warm water, warm milk, flour, salt, sugar, and melted butter together.

Work the mixture 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 a 16x16 cm square.

Roll out the dough into a 25x25 cm square. Place the butter block on top of the dough and gather the edges of the dough together to cover the butter completely.

Roll out the dough into a 50 cm long rectangle. Fold it as shown in the video, wrap in plastic, and set aside for 30 minutes. Repeat this procedure 2 more times, then wrap the dough in plastic and let sit in the fridge overnight.

The next day, roll out the dough slightly, cut it in half, and roll each half into a 25x30 cm rectangle.

Slice each rectangle into quarters and roll each quarter into a 'snail'.

Place the dough rolls seam side down into a 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.

Equipment Needed

Spice Level:

Allergens