Easy Twisted Chocolate Croissant French Bread

Today you will know about the Easy Twisted Chocolate Croissant French Bread recipe. So, without wasting time let’s start:

Table of Contents

Time To Make It

Prep Time	Cook Time	Chilling Time	Total Time
1 HR 30 Minutes	20 minutes	1 HR	2 HRS 50 Minutes

Ingredients To Make Easy Twisted Chocolate Croissant French Bread

To make the Easy Twisted Chocolate Croissant French Bread, the ingredients which are required to make this recipe are the following which are shown below:

salted butter, 1 cup (227 g) at cool room temperature
2 cups of warm (105–110°F) water
1 tablespoon active dry yeast, instant
Two tablespoons of sugar, granulated
Salt, 1 1/2 teaspoons
All-purpose flour, about 3/4 to 1 cup (113 to 170 g), 4 3/4 cups (675 g) Good-quality semisweet or dark chocolate that has been roughly chopped

Instructions To Make Easy Twisted Chocolate Croissant French Bread

To make the Easy Twisted Chocolate Croissant French Bread, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Easy Twisted Chocolate Croissant French Bread and the instructions are the following which are shown below:

Grab a piece of paper made from parchment that is around 16 1/4 inches by 12 inches (it doesn’t have to be perfect, but it should be close to those measurements) for the butter package. Fold the parchment’s two short edges toward one another by approximately 4 1/2 inches. There will be some overlap. Clearly crepe the edges.
Fold the top and bottom edges in by approximately 1 3/4 inches while keeping those edges folded in. When folded, it should create a little parchment package with the central rectangle measuring approximately 8 1/2 by 7 inches. For a visual, go to the post’s images.
Take the parchment apart. Place a big chunk of cut butter in the middle of the parchment paper. Utilizing the pre-creased folds, fold the package in half, then turn it over so the folded edges are on the bottom.
Use a rolling pin to gently tap the butter until it begins to flatten and combine into a thick square (any more force here risks ripping the paper). The butter should be rolled into a thin sheet and tapped or rolled with a rolling pin until it is about an equal thickness and extends to the edges of the paper packet. While making the dough, place in the refrigerator to cool.
Making the dough: Add the water, yeast, and sugar to a stand mixer basin with a dough hook, and let rest for two to three minutes, or until frothy. When a soft dough develops and it clears the bowl’s sides, add the salt and flour and stir. If the dough is clinging to the dough hook or bowl sides, gradually add additional flour.
It’s crucial that the dough is not overfloured and stiff since else it would be challenging to roll out. However, a dough that is overly soft and sticky might also cause issues. Aim for a dough that readily slides off the bowl’s sides yet is soft and somewhat sticky. Your fingertips should pick up a little film from it, but it shouldn’t be excessively soggy or sticky.
Knead the dough for 3 to 4 minutes, or until it is smooth and soft.
Put a lid on the basin, or move the dough to a lightly oiled bowl and cover it. Give it an hour to rise until it has doubled.
Punch the dough out sparingly and dump it onto a surface that has been gently dusted with flour. Roughly 18 by 11 or 12 inches should be rolled into a rectangle.
Open the butter package after removing it from the fridge, but keep the butter within the parchment. On the middle of the rolled-out bread dough, place the butter package face down. With great care, remove the paper from the butter sheet, leaving the butter sheet on the dough.
To prevent the butter from becoming too soft, work swiftly and avoid overworking the dough throughout the subsequent folding and rolling procedures!
The dough is folded over the butter approximately halfway to two thirds of the way. Overlapping the previous folded edge by about an inch, fold the other short side of the dough over the butter.
To seal, fold the top and bottom sides over by half an inch to an inch.
Repeat the process of folding the dough in half (from right to left or vice versa).
Roll the dough into a long, thin rectangle that measures about 8 inches by 22 inches, beginning in the middle. If the dough springs back while rolling, give it a 5- to 10-minute rest so the gluten can relax and the dough can roll smoothly.
About two thirds of the chocolate should be distributed over the dough, right to the edges. Lightly press chocolate into the dough.
Over the chocolate, fold one of the long rectangle’s short edges into the middle. To meet in the center, repeat with the other short edge. On the bottom half of the dough, scatter the remaining chocolate and softly press it into the dough.
Over the chocolate, fold the dough in half starting from one of the short edges.
Give the dough a couple of minutes to rest. Prepare by preparing two half-sheet pans with parchment paper. Set the oven to 375°F (400°F for a crust that is darker).
Make a 12- or 13-inch square by rolling. If the dough springs back while rolling, give it a 5- to 10-minute rest so the gluten can relax and the dough can roll smoothly. Make four strips out of the square.
Two strips per sheet pan, spaced a few inches apart, should be placed on the prepared sheet pans after each strip has been twisted three to four times.
When the dough has risen sufficiently when taken out of the refrigerator, let it come to room temperature and continue rising until about doubled. The dough may rise in the refrigerator overnight or for several hours. These loaves shouldn’t be allowed to rise in an area that is too warm since the butter will melt before the bread goes into the oven and you won’t obtain the flaky, buttery layers.
Bake the loaves for 20 to 22 minutes, or until pleasantly browned.
As soon as the bread comes out of the oven, use a pastry brush to cover the top of each loaf with any butter that has dripped onto the sheet pan.
At room temperature or heated, serve. Sliced or torn slices of bread are also options.

Notes

Flour: The precise quantity of flour needed will depend on a number of variables, mostly how the flour is measured. If a kitchen scale is not available, lightly fluff the flour before scooping and leveling. If the dough is too sticky, you may need to add a little more flour; it’s acceptable to keep doing this until a soft, somewhat sticky dough forms and pulls away from the edges of the basin. The recipe has not been tested with whole wheat flour.

Chocolate: For flavor and meltability, high-quality chocolate is essential. I roughly cut Ghirardelli bittersweet chocolate chips, but other types (particularly generic or Nestle versions) won’t melt or function as well as Ghirardelli or Guittard. A high-quality bar of chocolate that has been roughly diced might also be effective.

Helpful Hint: Once you begin folding and rolling, move swiftly and efficiently to prevent the butter from becoming too soft or squeezing out of the dough. Don’t overwork the dough while rolling it out; instead, make rapid, sure strokes. Additionally, be careful not to stretch the dough while folding it over. This might result in very thin dough layers that are prone to tearing or allow the butter to show through while rolling.