Raspberry Almond Croissant Loaf

Name: Raspberry Almond Croissant Loaf
Prep time: 45 min
Cook time: 35 min
Yield: 10

baking croissant raspberry almond french sweet-bread laminated-dough weekend-baking

Baking

A stunning laminated brioche loaf filled with raspberry jam and almond paste, shaped like a giant croissant. This impressive bread combines the buttery layers of croissant dough with sweet fruit and nuts for an unforgettable breakfast treat.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 35

Ingredients

500g4 cups bread flour
7g2 tsp instant yeast
50g1/4 cup granulated sugar
10g2 tsp salt
2 large2 large eggs
250ml1 cup warm whole milk
60g4 tbsp unsalted butter, softened
225g1 cup unsalted butter for lamination, room temperature
200g7 oz almond paste or marzipan
180ml3/4 cup quality raspberry jam
60g1/2 cup sliced almonds
11 egg, beaten for wash
2 tbsp2 tbsp pearl sugar or coarse sugar
for dustingfor dusting powdered sugar for dusting

Instructions

In a large bowl, whisk together 500g4 cups bread flour, 7g2 tsp instant yeast, 50g1/4 cup granulated sugar, and 10g2 tsp salt. Add 2 large2 large eggs, 250ml1 cup warm whole milk, and 60g4 tbsp unsalted butter, mixing until a soft dough forms.
Knead on floured surface for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and refrigerate for 2 hours or overnight.
Roll chilled dough into a 40x25cm rectangle. Place 225g1 cup unsalted butter for lamination between parchment, pound to 25x15cm rectangle, and place on lower half of dough.
Fold dough over butter, seal edges. Roll into 60x20cm rectangle, fold into thirds (letter fold). Wrap and refrigerate 30 minutes.
Repeat the rolling and folding process twice more, chilling 30 minutes between folds for proper lamination.
Roll final dough to 50x30cm rectangle. Spread 200g7 oz almond paste or marzipan (softened) over two-thirds of surface, leaving 2cm border.
Spread 180ml3/4 cup quality raspberry jam over almond paste. Sprinkle with half the 60g1/2 cup sliced almonds.
Starting from filled end, roll tightly into a log. Place seam-side down on parchment-lined baking sheet, shaping into a crescent.
Cover and let rise in warm place for 1.5-2 hours until puffy and increased by half.
Preheat oven to 180°C (350°F). Brush with 11 egg, sprinkle with remaining almonds and 2 tbsp2 tbsp pearl sugar or coarse sugar.
Bake for 30-35 minutes until deep golden brown. Cool on wire rack before slicing.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: instant_yeast metric: 7g imperial: 2 tsp name: instant yeast
id: sugar metric: 50g imperial: 1/4 cup name: granulated sugar
id: salt metric: 10g imperial: 2 tsp name: salt
id: eggs metric: 2 large imperial: 2 large name: eggs
id: milk metric: 250ml imperial: 1 cup name: warm whole milk
id: butter_dough metric: 60g imperial: 4 tbsp name: unsalted butter, softened
id: butter_lamination metric: 225g imperial: 1 cup name: unsalted butter for lamination, room temperature
id: almond_paste metric: 200g imperial: 7 oz name: almond paste or marzipan
id: raspberry_jam metric: 180ml imperial: 3/4 cup name: quality raspberry jam
id: sliced_almonds metric: 60g imperial: 1/2 cup name: sliced almonds
id: egg_wash metric: 1 imperial: 1 name: egg, beaten for wash
id: pearl_sugar metric: 2 tbsp imperial: 2 tbsp name: pearl sugar or coarse sugar
id: powdered_sugar metric: for dusting imperial: for dusting name: powdered sugar for dusting

Instructions

In a large bowl, whisk together {bread_flour}, {instant_yeast}, {sugar}, and {salt}. Add {eggs}, {milk}, and {butter_dough}, mixing until a soft dough forms.
Knead on floured surface for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and refrigerate for 2 hours or overnight.
Roll chilled dough into a 40x25cm rectangle. Place {butter_lamination} between parchment, pound to 25x15cm rectangle, and place on lower half of dough.
Fold dough over butter, seal edges. Roll into 60x20cm rectangle, fold into thirds (letter fold). Wrap and refrigerate 30 minutes.
Repeat the rolling and folding process twice more, chilling 30 minutes between folds for proper lamination.
Roll final dough to 50x30cm rectangle. Spread {almond_paste} (softened) over two-thirds of surface, leaving 2cm border.
Spread {raspberry_jam} over almond paste. Sprinkle with half the {sliced_almonds}.
Starting from filled end, roll tightly into a log. Place seam-side down on parchment-lined baking sheet, shaping into a crescent.
Cover and let rise in warm place for 1.5-2 hours until puffy and increased by half.
Preheat oven to 180°C (350°F). Brush with {egg_wash}, sprinkle with remaining almonds and {pearl_sugar}.
Bake for 30-35 minutes until deep golden brown. Cool on wire rack before slicing.

Tips

Butter Temperature: For successful lamination, butter should be pliable but not soft. It should bend without breaking and be the same consistency as the dough.

Lamination Success: Keep everything cold during the folding process. If butter starts melting, refrigerate the dough for 30 minutes before continuing.

Filling Distribution: Don't overfill or the loaf will burst during baking. Leave proper borders and roll tightly but not too tight.

Proofing Signs: The loaf is ready to bake when it's visibly puffed and feels light when gently pressed. Don't over-proof or layers will collapse.

Storage: Best eaten day of baking but keeps 2 days wrapped. Refresh in 150°C (300°F) oven for 5 minutes to crisp exterior.