Braided Croissant Loaf
Delicious using plain laminated dough, this loaf leaps to the next level with the addition of dried herbs to the butter block before lamination. Follow the recipe here to make the Herb Butter for Croissant Dough, then use it in step 3 of the All-Butter Croissant Dough. Proceed with the Braided Croissant Loaf recipe below as directed. As an added bonus, this recipe leaves behind just enough dough for a few extra croissants or breakfast buns; see the note below for details. Be sure to trim away the edges of the laminated dough before measuring and cutting for this loaf. Butter can be unevenly dispersed around the edges, which can lead to less-than-flaky results.See our full step-by-step guide to making Braided Croissant Loaf here.
If desired, cut dough scraps into 3 (11- x 3 1/3-inch) triangles for croissants. Cover and chill 15 minutes. Proceed with step 3 of Classic Croissants.