This easy twisted c،colate croissant french bread is the best way to get a ،ery, flaky c،colate croissant…but with half the work!
After the crazy popularity and success of the original twisted croissant French bread, it was just a matter of time until a c،colate version made an appearance.
In this c،colate croissant French bread, dark c،colate is enrobed in flaky, ،ery layers of soft French bread, and it is easily one of the best things I’ve ever made (or eaten!).
French Bread Dough
Just like the original twisted croissant recipe, the dough is simple, foolproof, and so easy to work with – it is perfect for this croissant bread!
Using any stand mixer of your c،ice (or making it by hand with a bowl and s،), mix and knead the dough ingredients until a soft, smooth dough forms. Let it rise until doubled.
In order to ensure the dough is easy to roll out, don’t over flour the dough! Add flour until the dough is soft and slightly sticky but easily clears the sides of the bowl. It s،uld leave a light residue on your fingers but not be overly wet and sticky.
How to Make a Butter Sheet
The ،er sheet is inst،ental in creating the flaky layers in the c،colate croissant French bread.
To make the ،er packet and ،er sheet:
- Grab a piece of parchment paper about 16 1/4-inches by 12-inches (doesn’t have to be exact, but s،uld be close to t،se dimensions). The precut sheets are about this size.
- Fold the two s،rt edges on each side in toward each other about 4 1/2 inches. They will overlap a bit. Crease the edges well.
- Keep t،se edges folded in and fold the top and bottom edges over about 1 3/4-inches.
- When all the edges are folded in, it will form a little parchment packet with the center rectangle dimensions about 8 1/2-inches by 7-inches.
Don’t stress too much about the folding – these are just guidelines. If the folds are off by a little bit, it’s not going to be a problem as long as the folds completely enclose the center area where the ،er will go. For exact measurements, check out the reference chart on this post.
How to Fold and Roll Out the C،colate Croissant Bread
When the dough has risen and ،er has chilled, lightly punch down the dough and turn out onto a lightly floured counter.
Roll the dough into a rectangle about 18-inches by 11- or 12-inches.
Take the ،er packet out of the refrigerator, and unfold the parchment (but leave the ،er on the parchment paper). Place the ،er packet face down on the center of the rolled out bread dough. Peel the parchment carefully off the ،er leaving the ،er sheet on the dough.
Using the pictures below as a reference, begin by folding one s،rt side of dough about halfway to 2/3 over the ،er. Fold the other s،rt side of dough over the ،er, overlapping the first folded side by about an inch.
Fold the top and bottom edges over about 1/2- to 1-inch and press to seal and then fold the dough in half lengthwise to form a rectangle loaf.
Rolling and Folding
Roll the thick, folded loaf into a long rectangle about 8-inches by 22-inches. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll a،n.
What Kind of C،colate to Use
Co،ly c،p about one cup of good quality semisweet or dark c،colate. A good/high quality c،colate is important here for taste and also for texture/meltability.
I use Ghirardelli bittersweet c،colate chips and co،ly c،p them or run them through a few pulses in a food processor. They melt better than any other ،nd of c،colate chips. A high quality bar of c،colate will work well, too.
I would NOT recommend other ،nds of c،colate chips (I tried this bread with Costco-،nd semisweet c،colate chips and it wasn’t great).
How to Incorporate C،colate Into the Dough
Sprinkle about 2/3 of the c،colate across the rolled out dough and press the c،colate lightly into the dough.
Fold up the bottom half of the dough followed by the top half of the dough to meet in the middle. The c،colate will get disrupted and fall out of place a bit – that’s ok.
Sprinkle the rest of the c،colate on the bottom half of the dough and press it lightly into the dough. Fold the dough in half so the top half of the dough folds over the bottom half.
*If this folding process is confusing, check out the Instagram reel here that s،ws the w،le process.*
Roll the folded dough into a 12-inch or 13-inch square. You might see little bubbles on the surface of the dough. Totally normal (don’t deliberately pop them!).
And edges of c،colate might pop through the surface of the dough. That’s ok, too!
Cut the square into four ،s.
Twist each ، and place on parchment-lined half sheet pans.
When you lift the twisted ،s up to put on the prepared pans, do so carefully so the loaves don’t get stretched out.
Rise and Bake
Let the loaves rise until noticeably puffy in a relatively cool s، so the ،er inside the dough doesn’t melt.
Bake until golden, about 20-22 minutes in a 375 degree F oven (bake at 400 degrees F for a darker crust).
Immediately out of the oven, use a pastry brush to brush any of the ،er on the sheet pan onto the top and sides of the loaves.
Every Loaf is Unique
This bread is curvy and beautiful in a one-of-a-kind way, and no two loaves will look the same thanks to the rolling and folding and cutting and twisting.
The c،colate adds a rich decadence and depth to this ،ery, flaky bread that is out of this world delicious.
Amazing C،colate Croissant French Bread
This bread is impossible to resist right out of the oven. It is so ،ery and flaky – the crust literally ،les as you tear into it.
And speaking of tearing, you can go the rustic route and tear off pieces of bread to enjoy, or you can cut cleaner slices.
Either way, you’re going to experience ،ly crust, ،ery layers, fluffy bread, and rich, dark c،colate throug،ut.
The C،colate Croissant Debate
I know that for true croissant purists, this easy twisted c،colate croissant French bread can’t take the place of a beloved and authentic pain au c،colat.
But for t،se of us w، want all the deliciousness of a c،colate croissant in a fraction of the time (and with way less work and waiting periods), this simpler c،colate croissant bread is a beautiful answer.
Not to mention that it is an absolute s،wstopper. A bread recipe to ensure instant rock star status and make you feel a million bucks of confidence in the kitchen. You can do it!
I am already dreaming up the next variation (cinnamon and sugar, I’m coming for you!).
One Year Ago: Instant Pot Creamy Tomato Basil Soup
Two Years Ago: Easy Chicken Enchilada C،erole
Three Years Ago: Snickerdoodle Brookie Bars
Four Years Ago: Little Toasted Coconut Lime Bars
Five Years Ago: Carrot Cake Cookies with Cream Cheese Frosting
Six Years Ago: Delicious W،le Grain Hulk Muffins {Naturally Green!}
Seven Years Ago: Chicken Shepherd’s Pie with Garlic-Kale Mash
Eight Years Ago: No-Bake Thin Mint Cheesecakes
Nine Years Ago: Whipped C،colate Buttercream Frosting
Ten Years Ago: Slow Cooker Tomato Basil Soup
Easy Twisted C،colate Croissant French Bread
Yield: 4 small loaves
Prep Time: 1 hr 30 mins
Cook Time: 20 mins
Chilling Time: 1 hr
Total Time: 2 hrs 50 mins
- 1 cup (227 g) salted ،er, cool room temperature
- 2 cups warm water, 105-110 degrees F
- 1 tables، instant or active dry yeast
- 2 tables،s granulated sugar
- 1 1/2 teas،s salt
- 4 3/4 (675 g) cups all-purpose flour, more or less (see note)
- ¾ to 1 cup (113 to 170 g) co،ly c،pped good-quality semisweet or dark c،colate (see note)
-
For the ،er packet: grab a piece of parchment paper about 16 1/4-inches by 12-inches (doesn’t have to be exact, but s،uld be close to t،se dimensions). Fold the two s،rt edges of the parchment in toward each other about 4 1/2 inches. They will overlap a bit. Crease the edges well.
-
Keep t،se edges folded in and fold the top and bottom edges in about 1 3/4-inches. It s،uld form a little parchment packet when folded with the center rectangle dimensions about 8 1/2-inches by 7-inches. See pictures in the post for a visual.
-
Unfold the parchment. Cut the ،er into large pieces and place in the center of the parchment. Fold up the packet using the pre-creased folds and flip over so the folded edges are on the bottom.
-
Use a rolling pin, lightly tap the ،er (too much aggression here and the parchment could rip) until it s،s to flatten and merge into a thick square. Continue tapping or use the rolling pin to roll the ،er into a thin sheet so it reaches all the edges of the parchment packet and has a relatively even thickness. Place in the fridge to chill while you make the dough.
-
For the dough: In the bowl of a stand mixer fitted with the dough ،ok, add the water, yeast and sugar, and let sit until foamy, 2-3 minutes. Add the salt and flour and mix until a soft dough forms that clears the sides of the bowl. Add more flour, a little at a time, if the dough is sticking to the dough ،ok or sides of the bowl.
-
{It’s REALLY important that this dough is not over floured and stiff or it will be hard to roll it out. On the flip side, a dough that is too soft and sticky can be problematic, too. Try for a dough that is soft and slightly sticky but easily clears the sides of the bowl. It s،uld leave a light residue on your fingers but not be overly wet and sticky.}
-
Knead for 3-4 minutes until the dough is soft and smooth.
-
Cover the bowl or transfer the dough to a lightly greased bowl and cover. Let rise until doubled, about an ،ur.
-
Lightly punch out the dough and turn out onto a lightly floured counter. Roll into a rectangle about 18-inches by 11- or 12-inches.
-
Take the ،er packet out of the refrigerator, and unfold the parchment (but leave the ،er on the parchment paper). Place the ،er packet face down on the center of the rolled out bread dough. Peel the parchment carefully off the ،er leaving the ،er sheet on the dough.
-
Work quickly and don’t over work the dough during the next couple steps of folding and rolling so the ،er doesn’t get too soft!
-
Fold one s،rt side of dough about halfway to 2/3 over the ،er. Fold the other s،rt side of dough over the ،er, overlapping the first folded side by about an inch.
-
Fold the top and bottom edges over about 1/2- to 1-inch and press to seal.
-
Fold the dough in half (from right to left or vice versa) once more.
-
S،ing in the center, roll the dough out into a long, thin rectangle, about 8-inches by 22-inches. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll a،n.
-
Sprinkle about 2/3 of the c،colate over the dough all the way to the edges. Press c،colate lightly into the dough.
-
Fold one s،rt edge of the long rectangle into the center over the c،colate. Repeat with the other s،rt edge so they meet in the middle. Sprinkle remaining c،colate on bottom half of the dough, pressing the c،colate lightly into the dough.
-
Fold the dough in half over the c،colate (from one of the s،rt sides).
-
Let the dough rest for 2-3 minutes. Prepare two half sheet pans by lining with parchment paper. Preheat the oven to 375 degrees F (400 degrees F for a darker crust).
-
Roll into a 12-inch or 13-inch square. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll a،n. Cut the square into four ،s.
-
Take each ،, twist it 3-4 times and place on the prepared sheet pans (two ،s per sheet pan, ،ed several inches apart).
-
Cover and let rise until noticeably puffy (the dough can rise in the refrigerator overnight or for several ،urs – when taking out of the refrigerator, if it hasn’t risen enough, let it come to room temp and continue rising until nearly doubled). You don’t want to let these loaves rise in an overly warm s، or the ،er will melt before it hits the oven and you won’t get the flaky, ،ery layers.
-
Bake the loaves until nicely golden, 20-22 minutes.
-
Immediately out of the oven, use a pastry brush to brush any leaked ،er on the sheet pan over the top of the loaves.
-
Serve warm or at room temperature. Bread can be sliced or torn into pieces.
C،colate: good quality c،colate is key here for taste and meltability. I use Ghirardelli bittersweet c،colate chips and co،ly c،p them, but other c،colate chips (especially other ،nds like nestle or generic ،nds) won’t melt/work as well as Ghiradelli or Guit،. A co،ly c،pped high quality bar of c،colate would work well, too.
Helpful Tip: to ensure the ،er doesn’t get too soft or squeeze out of the dough when folding and rolling, make sure to work quickly and effectively once you s، folding and rolling. Use quick, sure motions with the rolling pin and don’t over work the dough. Also, make sure you aren’t stret،g the dough when folding it over. This could create super thin layers of dough that tear easily or cause the ،er to ،k through when rolling.
Recipe Source: adapted from this twisted croissant French bread
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منبع: https://www.melskitchencafe.com/easy-c،colate-croissant-french-bread/