Chocolate Croissant Loaf Recipe

Introduction

This Chocolate Croissant Loaf combines the flaky, buttery layers of classic croissants with a rich, chocolatey filling. Perfect for breakfast or an indulgent snack, it offers a delightful homemade treat that’s sure to impress.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (about 110°F / 43°C)
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1/2 cup unsalted butter (cold, cut into small pieces)
• 1/2 cup all-purpose flour (for rolling)
• 1 cup semi-sweet chocolate chips
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Step 2: In a large mixing bowl, whisk together the flour and salt.
3. Step 3: Add the melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a dough forms.
4. Step 4: Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: On a sheet of parchment paper, place the cold butter pieces and use a rolling pin to flatten the butter into a rectangle about 1/2 inch thick. Chill in the refrigerator while the dough rises.
6. Step 6: Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle (about 12 × 18 inches).
7. Step 7: Place the chilled butter block in the center of the dough. Fold the edges of the dough over the butter, sealing it completely.
8. Step 8: Roll the dough out to a rectangle again. Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
9. Step 9: In a medium bowl, combine the chocolate chips, cocoa powder, powdered sugar, and vanilla extract. Mix until well combined.
10. Step 10: After the final chill, roll the dough into a large rectangle (about 12 × 24 inches).
11. Step 11: Evenly spread the chocolate filling over the dough.
12. Step 12: Starting from one long side, tightly roll the dough into a log and pinch the seam to seal.
13. Step 13: Place the rolled dough seam-side down in a greased loaf pan.
14. Step 14: Cover the loaf with a kitchen towel and let it rise for about 30 minutes until puffy.
15. Step 15: Preheat the oven to 375°F (190°C).
16. Step 16: Bake the loaf for 20–25 minutes, or until golden brown and cooked through. If it browns too quickly, cover it with foil.
17. Step 17: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Use high-quality butter and chocolate for the best flavor and flaky texture.
• Make sure the butter used for laminating is cold to create distinct layers.
• For a nutty twist, sprinkle chopped toasted almonds or hazelnuts over the chocolate before rolling.
• If you don’t have time for multiple folds, chilling the dough thoroughly after the first fold can still produce good results.

Storage

Store the cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat slices gently in a toaster oven or microwave to restore some flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate can be used if you prefer a richer, less sweet flavor. Adjust the powdered sugar slightly if desired to balance bitterness.

Is there a shortcut for the multiple folding steps?

The folding creates the flaky layers typical of croissants. Skipping it will result in a denser loaf, but you can still get a tasty bread by allowing the dough to rise well and chilling it thoroughly.

Chocolate Croissant Loaf Recipe

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★★★★★

4.8 from 136 reviews

This decadent Chocolate Croissant Loaf recipe combines the flaky, buttery layers of traditional croissant dough with a rich chocolate filling. Ideal as a breakfast treat or an indulgent snack, this loaf offers the perfect balance of crisp outer layers and a soft, chocolaty interior, made from scratch using classic laminated dough techniques.

• Author: Dylan
• Prep Time: 2 hours 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes
• Yield: 1 loaf (8 to 10 slices) 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Croissant Dough:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (about 110°F / 43°C)
• 1/4 cup unsalted butter (melted)
• 1 large egg

Butter Layer:

• 1/2 cup unsalted butter (cold, cut into small pieces)
• 1/2 cup all-purpose flour (for rolling)

Chocolate Filling:

• 1 cup semi-sweet chocolate chips
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt to ensure even distribution.
3. Form Dough: Add the melted butter, egg, and the yeast mixture to the dry ingredients. Mix thoroughly until a sticky dough forms.
4. Knead Dough: Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Prepare Butter Block: Place cold butter pieces on parchment paper and use a rolling pin to flatten into a 1/2 inch thick rectangle. Chill in the refrigerator while the dough rises.
6. Roll Out Dough: Once risen, turn dough onto a floured surface and roll into a large rectangle (approx. 12 × 18 inches).
7. Encase Butter: Place chilled butter block in center of dough and fold the dough edges over it, completely sealing the butter inside.
8. Laminate Dough: Roll dough out again to a rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat rolling, folding, and chilling two more times to create layers.
9. Prepare Chocolate Filling: In a medium bowl, combine chocolate chips, cocoa powder, powdered sugar, and vanilla extract. Mix until well integrated.
10. Final Roll and Fill: After the last chill, roll dough into a 12 × 24 inch rectangle. Evenly spread the chocolate filling over the dough.
11. Shape Loaf: Starting from one long side, tightly roll the dough into a log and pinch the seam to seal it securely.
12. Proof: Place the rolled dough seam-side down in a greased loaf pan. Cover with a kitchen towel and allow it to rise for about 30 minutes until puffed up.
13. Bake: Preheat oven to 375°F (190°C). Bake the loaf for 20–25 minutes until golden brown and cooked through. If it browns too quickly, tent it loosely with foil to prevent burning.
14. Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack until completely cooled before slicing to preserve its flaky texture.

Notes

• Ensure the milk is warm but not too hot to avoid killing the yeast.
• Maintaining the butter cold throughout lamination is crucial for flaky layers.
• Resting times during folding improve dough texture and layering.
• Use a sharp serrated knife for slicing to avoid crushing the loaf.
• Store leftovers in an airtight container; best consumed within 2 days for freshness.

Keywords: Chocolate croissant loaf, laminated dough, chocolate filled bread, homemade croissant loaf, breakfast pastry, flaky chocolate bread