The chocolate croissant loaf: light as air on the inside, layered and crispy on the outside. Trust me, you’ll never be the same. I’ll admit right out of the gate, this is a process on the longer side—a weekend project, for sure. That said, there’s good news: it’s not non-stop; there’s a few “set it and forget it for a bit” moments. It’s also super freezer-friendly, so even though it’s a project, you can save it for a special occasion. Plus, the dough will yield enough for 2 loaves! Adapted from the Yeasted Puff Pastry recipe from my book, The Fearless Baker.
For step-by-step images on how to make a regular croissant loaf, plus its other variants (ham and cheese loaf, croissant rolls), see the full article. —Erin McDowell