This croissant-style bread loaf delivers dozens of flaky, buttery layers achieved through lamination—a technique that folds cold butter into dough repeatedly to create rich, pull-apart texture without traditional croissant shaping.
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In a large bowl, combine flour, yeast, sugar, salt, 1 beaten egg (for dough), softened butter, and warm milk.
Mix with your hands until a shaggy dough forms, then turn out onto a work surface.
Knead the dough for 5-10 minutes until it becomes smooth and elastic.
Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
On a lightly floured surface, roll the chilled dough into a rectangle. Place the cold butter block on one half of the dough.
Fold the other half of the dough over the butter and pinch the seams to seal it in completely.
Roll the dough into a long rectangle and perform a letter fold (folding in thirds). Rotate the dough 90 degrees, roll out again, and perform another letter fold. Wrap and chill for 30 minutes.
Repeat the process of rolling and folding two more times, chilling for 30 minutes between each set of folds.
After the final chill, roll the dough into a rectangle and cut it lengthwise into several long strips.
Stack the strips on top of each other, gently press them together, and roll out slightly to meld the layers.
Roll the stacked dough into a tight log shape.
Place the log into a parchment-lined loaf pan. Let it rise in a warm place for 1-2 hours, or until puffy and nearly doubled in size.
Preheat your oven to 375°F (190°C). Brush the top of the loaf with the beaten egg for an egg wash.
Bake for 30-35 minutes, or until golden brown and cooked through. Let cool before slicing.
Store cooled loaf in an airtight container at room temperature up to 3 days, or freeze up to 3 months. Reheat wrapped in foil at 325°F for 15–20 minutes to restore crispness.
stand mixer (recommended for dough development) · bench scraper or dough knife · instant-read thermometer
Lamination is folding cold butter into dough multiple times, creating thin alternating layers of dough and butter that puff and separate during baking for a flaky texture.
Yes. Prepare the dough, wrap tightly, and refrigerate up to 24 hours before lamination. Cold dough is actually easier to work with for layering butter.
Both dough and butter must be cold and at similar temperatures. If butter is too soft, chill it and the dough for 15–20 minutes between folds.
Internal temperature should reach 190–200°F, and the crust should be golden brown. A skewer inserted into the thickest part should come out clean.
You can, but reduce the salt in the dough to 1/2 tsp to avoid over-salting the final bread.
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