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Croissant Loaf

It’s not just a loaf of bread. This is a loaf made of croissants. As in, we make homemade croissant dough with all of it’s flakey,...

It’s not just a loaf of bread. This is a loaf made of croissants. As in, we make homemade croissant dough with all of it’s flakey, buttery layers, and we make it into a loaf. If that doesn’t float your boat then I don’t know what will.




  • 168g milk

  • 168g water

  • 600g bread flour

  • 10g salt 62g sugar

  • 45g butter

  • 12g INSTANT yeast

  • Butter Block (also called the Beurrage):

  • 336g unsalted butter

Day 1:

  • Make dough the night before

Day 2:

  • Encase butter in dough

  • Fold

  • Rest 30 minutes

  • Fold

  • Rest 30 minutes

  • Fold

  • Rest overnight

Day 3:

  • Roll and divide

  • Roll each segment 10x12 rectangle

  • Divide into strips and roll up

  • Place in loaf pan and proof

  • Bake



  1. Start by mixing together the milk and water before whisking in instant yeast.

  2. In the bowl of a stand mixer, mix together all the dry ingredients until combined.

  3. Add in the room temperature butter and mix on medium-low speed and add in the instant yeast mixture until it all comes together. Continue mixing 3-4 minutes.

  4. Shape dough into a rough square/oval and place onto a lightly greased baking sheet. Cover with plastic wrap and fridge overnight.

  5. On day 2, place butter in freezer for 15 minutes then over wax paper grated on the frozen butter. Top with another piece of wax paper and using a rolling pin beat it down, fold it down, and repeat this until it’s a solid one solid mass. Fold wax paper into a 6.5”x6.5” square and roll out into an even square.

  6. Take dough from fridge and on a lightly floured surface roll out to a 10”x10” square. Place butter square diagonally on the dough.

  7. Fold edges of dough over the butter and overlapping each other and pinch shut.

  8. Roll the dough out to 20” long and fold letter style. Top down to the center and other side over. Lightly press down along the dough using a rolling pin.

  9. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this process 3 times (total of 3 folds)

  10. After the third fold, wrap in plastic wrap and refrigerate overnight.

  11. On day 3, place dough on a lightly floured surface and roll out 10” long and divide into 2 even pieces. Roll each half into 10x12 rectangles. Rest in the fridge for 20 minutes between rolling.

  12. After resting, cut each sheet into 3” wide segments for a total of 8 strips.

  13. Grease 9x4 loaf pans.

  14. Tightly roll each piece of dough from the bottom up. Place rolls into the pan seam side down (should be able to fit 4 rolls).

  15. Brush the top of the rolls with egg wash and let sit at room temperature for 2 hours.

  16. Give the rolls one more brush of egg wash and bake at 375F until golden brown.

  17. Let cool for 1 minute before removing and setting on a wire rack to finish cooling.


Tùng Vũ Thanh
Tùng Vũ Thanh
Jan 02, 2023

May I ask how many grams your croissant loaf weigh, as I am trying to make one for a 1kg tin white loaf. I tried to cut it off a little like 900gr in the 1kg tin but the structure is not very strong as after 45mins baking at 170°C it still collapse after taking out of the tin. My tin dimension 250mm(L) x 110mm(W) x 130mm(H)

Andrew Mylod
Andrew Mylod
Dec 07, 2023
Replying to

I mean... you can just add up the weight of all ingredients listed? You're not creating any matter out of nowhere. If you add up the total weight of all ingredients listed you get 1,369g


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