Indulge in the irresistible aroma and flavor of a Swirled Cinnamon Croissant Loaf. This delectable treat combines the flaky goodness of croissants with a delightful swirl of cinnamon sugar. With its buttery layers and sweet spice, this loaf is a true delight for breakfast or brunch. Prepare to be enchanted by the heavenly combination of flavors and textures in every slice of this Swirled Cinnamon Croissant Loaf.
Equipment:
- Baker's Secret Loaf Pans (Any size 11" x 6")
- 2-1 Scraper & Spatula 10"
- Brush and Spatula Set
- 4pcs Measuring Cups with Scraper
- Mixing Bowls
- Carbon Steel Rolling Pin
Ingredients:
- 1 3/4 cups whole milk
- 1 tablespoon yeast
- 2 tablespoons honey
- 4 1/2 - 5 cups all-purpose flour
- 2 teaspoons salt
- 6 tablespoons butter
- 2 sticks (1 cup) butter, cut into thin pieces
- 1/2 cup granulated sugar
- 1 table cinnamon spice
- 1 egg
Instructions:
- Use a stand mixer to combine milk, honey, flour, yeast, and salt. Use the dough hook to mix until all the flour is incorporated. Add room-temperature butter and continue mixing until the dough pulls away from the sides of the bowl, adding extra flour if needed.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 45 minutes to 1 hour, or until doubled in size.
- After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle of about 12x18 inches. Place thin slices of cold butter in the middle third of the dough, pressing gently to adhere and layering the slices together.
- Fold the dough like an envelope: fold 1/3 of the dough over the butter, then fold the remaining 1/3 over the first layer to create three dough layers. Roll out the dough again, fold it into thirds, and wrap it in plastic wrap. Freeze for 20 minutes.
- Repeat the folding process one more time, rolling and folding the dough into an envelope shape. Wrap it in plastic wrap and freeze for 20 minutes.
- While the dough is cooling, butter two bread pans and combine sugar and cinnamon in a small bowl.
- Remove the dough from freezer, roll it into a rectangle, and spread the butter over the surface. Sprinkle the cinnamon sugar mixture evenly on top.
- Tightly roll the dough into a log. Pinch the edges to seal. Cut the log in half and slice each half into 10-11 rolls. Arrange the rolls in the loaf pan 11" x 6". Cover and let rise for 15 minutes.
- Next, bake for 35-40 minutes until dark brown. Let it cool in the pan for 5 minutes, then transfer it to a rack.
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