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, this loaf brings the bakery experience right into your home kitchen.

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 the warm milk, sugar, and yeast. Let it sit for 5 to 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 to 25 minutes, or until golden brown and cooked through. If it browns too quickly, cover it loosely 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 good-quality chocolate chips for the best flavor and melting texture.
• Keep the butter cold during the lamination process to ensure flaky layers.
• For a nutty twist, sprinkle chopped hazelnuts or almonds along with the chocolate filling.
• If you don’t have powdered sugar, you can lightly dust the finished loaf with granulated sugar before baking for a sweeter crust.

Storage

Store the cooled chocolate croissant loaf wrapped tightly in plastic wrap or in an airtight container 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 in a toaster oven or microwave to restore flakiness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less (about 2 teaspoons), and mix it directly with the dry ingredients, skipping the proofing step with warm milk.

Why is it important to chill the dough between folds?

Chilling the dough keeps the butter firm, which helps create the distinct flaky layers in the croissant dough. It also prevents the butter from melting into the dough, ensuring proper lamination.

Chocolate Croissant Loaf Recipe

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★★★★★

4.5 from 99 reviews

• Author: Matteo
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (about 8 slices) 1x

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Description

This Chocolate Croissant Loaf recipe is a decadent treat combining the flaky layers of classic croissant dough with a rich chocolate filling. Perfectly buttery and filled with a luscious blend of semi-sweet chocolate, cocoa powder, and vanilla, this loaf is ideal for breakfast or dessert. The dough undergoes multiple folds and chills to achieve that signature croissant flakiness, making each bite irresistibly tender and flavorful.

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Ingredients

Scale 1x2x3x

For the 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

For the Butter Layer:

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

For the Chocolate Filling:

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

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Instructions

1. Activate Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let this mixture sit for 5–10 minutes until it becomes frothy, indicating that the yeast is active.
2. Make Dough: In a large mixing bowl, whisk together the flour and salt. Add the melted butter, egg, and yeast mixture to the dry ingredients. Mix until a dough forms.
3. Knead Dough and First Rise: Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Prepare Butter Layer: While the dough rises, place the cold butter pieces on a sheet of parchment paper. Use a rolling pin to flatten the butter into a rectangle about 1/2 inch thick. Chill this butter block in the refrigerator until ready to use.
5. Incorporate Butter: After the dough has risen, roll it out on a floured surface into a large rectangle about 12 × 18 inches. Place the chilled butter block in the center of the dough and fold the edges over to seal it completely, encasing the butter.
6. Laminate Dough: Roll the dough out to a rectangle again and fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes. Repeat this rolling, folding, and chilling process two more times to create flaky layers.
7. Prepare Chocolate Filling: In a medium bowl, combine the chocolate chips, cocoa powder, powdered sugar, and vanilla extract. Mix well to create a smooth filling.
8. Shape Loaf: After the final chill, roll the dough into a large rectangle about 12 × 24 inches. Evenly spread the chocolate filling over the dough. Starting from one long side, tightly roll the dough into a log and pinch the seam shut.
9. Second Rise: Place the rolled dough seam-side down into a greased loaf pan. Cover it with a kitchen towel and let it rise for about 30 minutes until it becomes puffy.
10. Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 20–25 minutes until golden brown and cooked through. If it starts to brown too quickly, cover the loaf loosely with foil to prevent burning.
11. Cool and Serve: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your tender, flaky chocolate croissant loaf.

Notes

• Use cold butter for the lamination process to create flaky layers.
• Be patient with chilling between folds to ensure the dough stays cold and layers develop properly.
• If you do not have parchment paper, you can use plastic wrap to flatten the butter.
• Make sure the oven is fully preheated before baking to ensure even cooking.
• Cover the loaf with foil if it browns too quickly to avoid burning.
• This loaf is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: French-inspired

Keywords: Chocolate Croissant Loaf, Croissant Dough, Chocolate Filling, Laminated Dough, Breakfast Loaf, Chocolate Pastry