After the cronut now also the ‘croloaf’

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Ever tried spreading butter on a croissant? That really never works without cutting it into a thousand pieces right away. Combine this problem with the immense hype surrounding the cronut , and a solution is born! Dear readers, meet: the ‘ Croloaf’. 

  • 1 kilo croissant dough (4 cans at the supermarket)
  • 100 grams of granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 egg yolk
  • 1 teaspoon of water

The idea comes from the wonderful blog Not Without Salt  and is basically croissant dough baked in a loaf pan. Super easy, tasty and this way you can top your croissant without any worries.

Preheat your oven to 200 degrees. Cut the dough into strips about one to two centimeters wide and place them in the length of a buttered loaf pan or cake tin. Sprinkle with a little sugar and cinnamon and fill until your mold is two-thirds full. Cover the mold with a tea towel or plastic wrap and let the dough rise for an hour. Was the dough still cold when you filled the mold? Then it will probably take a little longer.

After rising, gently push the dough in and when it springs back, it is ready to bake. It should look airy and bloated, but still somewhat compact. Mix the egg yolk and water in a bowl and brush the top of the ‘croloaf’ with it, top with a little sugar.

Bake in the preheated oven for 60-75 minutes. Does the top brown quickly? Then lower the temperature a little bit. Let it cool in the mold for ten minutes before slicing or taking it out.

Source: Culy by
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