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Buttery Croissant Loaf with Goat Cheese and Fresh Fruit

Buttery Croissant Loaf

This Buttery Croissant Loaf delivers all the flaky, deliciousness of the classic croissant in a sliceable and toast-able format.
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Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 14 hours
Servings: 8
Course: Breakfast, brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups whole milk luke warm (105°F)
  • ¼ cup brown sugar tightly packed
  • 1 tbsp + 1 tsp active dry yeast
  • 1 tbsp kosher salt
  • 3½-4½ cups all-purpose flour
  • 1½ cups cold unsalted butter preferably in sticks
  • 1 large egg
  • 1 tsp water
  • 1½ tbsp raw sugar for sprinkling
To Serve
  • 300g (10.5oz) goat cheese softened
  • 10 figs quartered
  • ½ cup pomegranate arils
  • 1 cup raspberry jam

Equipment

  • 1 Stand mixer with dough hook
  • 1 large loaf pan or 4 mini loaf pans
  • 1 Rolling Pin

Method
 

  1. Pour the milk into the mixing bowl of a stand mixer. Add the sugar and yeast and whisk to combine. Let sit for 10 minutes or until foamy. **
    1½ cups whole milk, ¼ cup brown sugar, 1 tbsp + 1 tsp active dry yeast
  2. Add salt and 2 1/2 cups of the flour to the bowl. Mix on low using a dough hook attachment until a loose dough forms. Add the remaining flour in 1/4 cup increments, waiting for each addition to become fully incorporated before adding more. Only add as much flour as you need to create a dough that is tacky but not sticky. The dough should clean the sides and the bottom of the bowl.
    1 tbsp kosher salt, 3½-4½ cups all-purpose flour
  3. Transfer the dough to a lightly floured surface and knead until smooth and silky. This should take about 5-7 minutes. Roll the dough out in a rectangular shape to 1 1/2" thickness. Cover tightly with plastic wrap and transfer to the fridge. Let the dough chill for 1 hour.
  4. Once the dough is in the fridge, place the butter sticks side by side on a piece of parchment paper. Place another piece of parchment paper on top and whack and roll the butter into a 5x8" rectangle. Chill the butter plate for what remains of the hour.
    1½ cups cold unsalted butter
  5. Take the dough out of the fridge and roll it out to a 10x16" rectangle. Place the butter plate in the center of the dough and fold the dough around it like a letter.
  6. Turn the dough so the shorter end is closest to you and the seams face up. Roll the dough out to a 10x15" rectangle. Fold it like a letter once again and wrap it tightly with plastic wrap. Chill for 1 hour. Repeat this step three more times for a total of four folds. Chill for a minimum of six hours or overnight.
  7. The next day, lightly grease either four mini loaf pans or one large and one mini loaf pans. Set them aside.
  8. Take the dough out of the fridge and roll it out to a 25x20" rectangle. Trim the edges on all sides and divide the dough into four even pieces. Divide each of the pieces into thirds. Braid the thirds together, pinching the ends to form a seal. Take the edges you trimmed earlier and roll them into a snail shell shape. Wrap the braid around each snail shell. Place three braids in a large loaf pan or one braid in each mini loaf pan. Cover with plastic wrap and let rise for 1 1/2 hours.
  9. Preheat the oven to 350°F. In a bowl, whisk to combine the egg and water. Brush the mixture onto the loaves and sprinkle with the coarse sugar. Transfer the loaves to the oven and bake for 40 minutes for a large loaf, and 30 minutes for the mini loaves. The finished bread should be golden and register an internal temperature of 190°F.
    1 large egg, 1 tsp water, 1½ tbsp raw sugar
  10. Let cool completely before removing the loaves from their pans. Slice and serve with goat cheese, pomegranate, figs, and raspberry jam.
    300g (10.5oz) goat cheese, 10 figs, ½ cup pomegranate arils, 1 cup raspberry jam

Notes

** If the mixture does not become foamy, discard it and start again with fresh yeast.