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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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