Small Batch Croissant Loaf

Yield: 1 loaf (6–8 slices)

Ingredients

Dough

Butter Block

Steps

To make the dough:

1. In a mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
2. Add the warm milk, warm cream, and melted butter. Mix until a shaggy dough forms.
3. Knead by hand or mixer until smooth and slightly elastic, about 3–5 minutes.
4. Shape into a rectangle, wrap tightly, and refrigerate for at least 1 hour (or overnight for more flavor).

To prepare the butter block:

1. Place the cold butter between two sheets of parchment paper.
2. Pound and roll into a thin rectangle about 5” x 7” (13cm x 18cm). Lightly dust with flour if needed.
3. Chill until firm but pliable—about the consistency of the chilled dough.

To laminate:

1. Roll the chilled dough with a pasta roller to about 5” x 15”. If it’s too long to manage, roll in segments and reconnect.
2. Place the butter block on the bottom third of the dough and fold the top two-thirds down over it, like folding a letter.
3. Rotate 90°, then gently roll the dough again through the pasta maker, starting at the widest setting. Stop before the butter starts smearing out.
4. Perform a letter fold (fold top third down, bottom third up), wrap, and chill for 20–30 minutes.
5. Repeat this rolling and folding process two more times, chilling between each fold.

To shape and proof:

1. After the final fold and rest, roll the dough out one last time to the width of your bread pan and long enough to coil or fold into it.
2. Either roll into a spiral or fold into thirds to fit snugly into a greased 8.5” x 4.5” bread pan.
3. Cover loosely with foil or plastic and let rise at room temperature until doubled and puffy, about 1.5–2 hours.

To bake:

1. Preheat oven to 375°F (190°C).
2. Keep the loaf covered with foil and bake for 20 minutes.
3. Remove foil and bake another 15–20 minutes, or until the top is golden and the internal temp reaches 200°F (93°C).
4. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.