---
title: "Small Batch Croissant Loaf"
section: recipes
description: "A small laminated milk-bread loaf made with a pasta roller and a 115-gram butter block."
tags: ["bread", "baking", "pastry", "butter", "lamination", "croissant", "recipe"]
created: 2025-03-31T10:36:00Z
updated: 2026-07-29T21:06:22Z
cid: bafkreif2yroiyw57hhhagsd37mb4fggqpb6wy2w6mtnouuczoxyqzqw7pu
html: https://iammatthias.com/recipes/1743442618201-small-batch-croissant-loaf
---

# Small Batch Croissant Loaf

```recipe
yield: "1 loaf (6–8 slices)"
time: "1 h active · 12 h total"

ingredients:
  - { id: all-purpose-flour, item: "all-purpose flour", amount: "250g", note: "plus extra for dusting", group: "Dough" }
  - { id: granulated-sugar, item: "granulated sugar", amount: "20g", group: "Dough" }
  - { id: salt, item: "salt", amount: "5g", group: "Dough" }
  - { id: instant-yeast, item: "instant yeast", amount: "4g", note: "about 1 tsp", group: "Dough" }
  - { id: whole-milk, item: "whole milk", amount: "100g", note: "warm, about 110°F", group: "Dough" }
  - { id: heavy-cream, item: "heavy cream", amount: "40g", note: "warm, about 110°F", group: "Dough" }
  - { id: unsalted-butter, item: "unsalted butter", amount: "15g", note: "melted and cooled", group: "Dough" }
  - { id: unsalted-butter-2, item: "unsalted butter", amount: "115g", note: "cold, for lamination", group: "Butter Block" }
  - { id: all-purpose-flour-2, item: "all-purpose flour", amount: "5g", note: "to coat butter if needed", group: "Butter Block" }

steps:
  - id: s1
    in: [all-purpose-flour, granulated-sugar, salt, instant-yeast, all-purpose-flour-2, whole-milk, heavy-cream, unsalted-butter, unsalted-butter-2]
    do: "whisk together"
    for: "3–5 min"
    detail: "In a mixing bowl, whisk together the flour, sugar, salt, and instant yeast. Add the warm milk, warm cream, and melted butter. Mix until a shaggy dough forms. Knead by hand or mixer until smooth and slightly elastic, about 3–5 minutes."
    phase: "To make the dough"
  - id: s2
    in: [s1]
    do: "shape into a rectangle"
    for: "overnight"
    detail: "Shape into a rectangle, wrap tightly, and refrigerate for at least 1 hour (or overnight for more flavor)."
    phase: "To make the dough"
  - id: s3
    in: [s2]
    do: "place the cold butter"
    detail: "Place the cold butter between two sheets of parchment paper. Pound and roll into a thin rectangle about 5\" x 7\" (13cm x 18cm). Lightly dust with flour if needed. Chill until firm but pliable, about the consistency of the chilled dough."
    phase: "To prepare the butter block"
  - id: s4
    in: [s3]
    do: "roll the chilled dough"
    detail: "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. Place the butter block on the bottom third of the dough and fold the top two-thirds down over it, like folding a letter. Rotate 90°, then gently roll the dough again through the pasta maker, starting at the widest setting. Stop before the butter starts smearing out."
    phase: "To laminate"
  - id: s5
    in: [s4]
    do: "perform a letter fold"
    for: "20–30 min"
    detail: "Perform a letter fold (fold top third down, bottom third up), wrap, and chill for 20–30 minutes. Repeat this rolling and folding process two more times, chilling between each fold."
    phase: "To laminate"
  - id: s6
    in: [s5]
    do: "roll the dough out one"
    for: "5–2 h"
    detail: "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. Either roll into a spiral or fold into thirds to fit snugly into a greased 8.5\" x 4.5\" bread pan. Cover loosely with foil or plastic and let rise at room temperature until doubled and puffy, about 1.5–2 hours."
    phase: "To shape and proof"
  - id: s7
    in: [s6]
    do: "preheat oven to 375°F"
    for: "20 min"
    detail: "Preheat oven to 375°F (190°C). Keep the loaf covered with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes, or until the top is golden and the internal temp reaches 200°F (93°C)."
    phase: "To bake"
  - id: s8
    in: [s7]
    do: "cool in pan"
    for: "10 min"
    detail: "Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing."
    phase: "To bake"
```

---

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