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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/chocolate-croissant-loaf-recipe/