Croloaf - Croissant Loaf

How to Making Recipes Croloaf - Croissant Loaf using 5 ingredients and 6 steps

Croloaf - Croissant Loaf - Cause I ate the whole thing, with my happy toddler. Using the croissant dough scraps or just cut strips of the dough. A croloaf, a croissant loaf, which has launched on the high street in an adaptation of the French staple for British breakfast habits. ( Marks and Spencer/PA Wire ). This is a croissant loaf roll. Recipe lives at the end of this article!

Here's what you need to know: Why Do Croissants Look And Taste The.

It's not just a loaf of bread.

You can have Croloaf - Croissant Loaf using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients make Croloaf - Croissant Loaf

1. Prepare 2 Pounds Croissant dough.
2. You need 1/2 Cup Sugar.
3. You need 2 Teaspoons Cinnamon , ground.
4. It's 1 Egg yolk.
5. It's 1 Teaspoon Water.

Croloaf - Croissant Loaf instructions

1. Yes, it says servings one. Cause I ate the whole thing, with my happy toddler..
2. Using the croissant dough scraps or just cut strips of the dough, lay a few strips in the bottom of a buttered loaf pan. Sprinkle the layer with some sugar and cinnamon. Continue the layering until the pan is 2/3 full..
3. Cover the pan and let the dough rise for 1 hour. If the dough was cold this may take longer. Press gently on the dough and when it springs back after you press in it’s ready for baking. It should look puffed but still a bit tight..
4. In a small bowl combine the egg yolk and water and brush on top of the loaf then finish with a bit more sugar..
5. Pre-heat your oven to 400 degrees F..
6. Bake for 50 minutes. If the loaf begins to brown too quickly turn down the oven a bit. It takes this loaf quite a while to bake through..

Croloaf - Croissant Loaf - The first croissant loaf has launched on the high street in an adaptation of the French staple for British breakfast habits. Marks & Spencer described the latest bakery hybrid - dubbed the "croloaf" - as. The croloaf is a croissant based loaf that can be chopped and spread on easily - here's a croloaf The croloaf is basically an easy way to slice off a chunk of croissant and spread whatever you desire. Unlike croissants, the croissant loaf does not need to be eaten on the day it is baked despite being made with French butter and an all-butter egg pastry. Its arrival comes just weeks. "Croloaf" seems forced and unnatural. Toasted croissants are delicious of course. The underwhelming part is the way they just slapped six already shaped croissants in a loaf pan and. Thank you and good luck