How to Make a Braided Croissant Loaf, Step by Step
The only thing more impressive than homemade croissants? Using that homemade all-butter dough to make this gorgeous braided loaf.
This Braided Croissant Loaf recipe, takes savory croissants to the next level. The secret sauce is an Herb Butter for Croissant Dough, made with parsley, thyme, sage, and rosemary. This homemade herb butter gets incorporated into a versatile All-Butter Croissant Dough, yielding a show-stopping loaf that’s salty and herbaceous, buttery and flaky.
Here’s how to do the folds to make the Braided Croissant Loaf, step by step.
Step 1: Make the Herb-Infused Croissant Dough
Step 2: Cut Dough into Strips
Roll dough into a 19-by-12-inch rectangle. Using a pizza cutter, trim edges to form an 18-by-11-inch rectangle; discard scraps. Cut dough crosswise into 9 (11- x 11/4-inch) strips; place strips in a single layer on a parchment paper–lined baking sheet; cover and refrigerate 15 minutes.
Step 3: Braid the Dough Strips
Braid three dough strips. Repeat with remaining six dough strips for a total of three dough braids.
Step 4: Form Braided Dough into Balls
Gently roll each dough braid into a ball.
Step 5: Arrange Dough Balls in Baking Pan
Line an 8 1/2- x 4 1/2-inch loaf pan with parchment paper, leaving a 2-inch over- hang on both long sides. Place dough balls in an evenly spaced line in the prepared pan, seam sides down, in prepared pan. Brush pastries with egg wash; proof and bake as directed in the recipe.