Croissant Loaf

Time Needed

  • Preparation Time: TBC
  • Baking Time: 30 mins
  • Cooling Time: TBC


  • 500g (17.6 oz) all-purpose flour
  • 70g (2.4 oz) granulated sugar
  • 4 teaspoons active dried yeast
  • 2 teaspoons salt
  • 285g (10 oz) butter
  • 225ml (7.9 fl oz) milk
  • 1 egg

Equipment You’ll Need

  • A Large Bowl
  • Rolling Pin
  • Kitchen Scales
  • Cling Film
  • 2 Loaf Tins


Step 1

Mix the flour, sugar, yeast, salt in a large bowl

Step 2

Slice the butter into thin slices, and add to the flour mix, coating with flour

Plan Tip: The colder the butter here, the better, so use it straight from the fridge

Step 3

Add the milk to the flour and butter mix, a bit at a time, squeezing together to make a dough

Step 4

Wrap the dough and chill for an hour

Step 5

On a lightly floured surface roll the dough into a long rectangle

Step 6

Fold it into thirds, like a letter.

Step 7

Turn 90 degrees, roll untill another rectangle, and fold into thirds

Step 8

Repeat another 4 – 6 times

Plan Tip: if your room is too warm and the butter is starting to melt, put in the fridge in between these stages.

Step 9

Once finished folding wrap and fridge for an hour. You are looking for the butter to become streaks evenly distributed through the dough

Step 10

Roll the dough out into a large rectangle, and cut into long strips as wide as your loaf tin.

Step 11

Roll these strips and put into the loaf tin.

Plan Tip: the curled strips should be snug together, but don’t overfill

Step 12

Leave is a warm place to proove for up to 2 hours

Step 13

Apply egg wash across the top of the load

Step 14

Bake in the oven at 190 degrees C

Plan Tip: For my oven this takes at least 30 minutes. Make sure the oven is hot when before you put the loaf in so the butter doesn’t just melt out before it starts baking. I also have to cover with foil after the first 15 minutes so the top doesn’t burn.

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