Buttery Chocolate Croissant Bread Loaf

Name: Buttery Chocolate Croissant Bread Loaf
Prep time: 30 min
Cook time: 1 h
Total time: 7 h
Yield: 8
Cuisine: American
Ingredients: 1/2 cup + 1 tbsp Whole Milk, warmed to 110ºF-115ºF; 2 tbsp Granulated Sugar; 1 1/2 tsp Active Dry Yeast; 2 tbsp Unsalted Butter, melted; 1 large Egg, room temperature; 2 cups Bread Flour; 1 tsp Salt; 3 oz Dark Chocolate Bar, finely chopped; 14 tbsp Unsalted Butter; 1 large Egg; 1 tbsp Water

This Chocolate Croissant Loaf brings the buttery, flaky layers of a croissant together with rich dark chocolate in one bread…

Prep: 30 mins
Cook: 1 hr
Rise Time + Lamination: 5 hrs 30 mins
Total: 7 hrs
Makes: 8

Go to the recipe

This Chocolate Croissant Loaf takes the classic croissant and turns it into a bread, with buttery, flaky layers wrapped around sweet dark chocolate. It is seriously delicious!

Chocolate croissant loaf pulled apart to see the inside chocolatey, flaky layers on brown parchment paper.

Why This Recipe Works

This chocolate croissant loaf recipe, adapted from Ankarsrum, is an absolute winner and a fitting pick for World Bread Day on October 16th! I’m also testing the new Ankarsrum Clay Baker in place of a standard baking tin. I’ll admit it felt a little daunting at first, but it turned out to be simple and easy to use! It goes on sale at Ankarsrum’s website on October 20th.

This croissant bread is loved for its very buttery and chocolatey taste, its light, airy texture that melts in your mouth, and its golden, flaky crust. It works for breakfast, brunch, or a sweet treat after dinner!

Keep in mind that this recipe has several steps and takes time and patience (about 6 hours). It is a bit less daunting than the classic version, and it lets you see the lamination process, which is essential for a truly good croissant, while being a little simpler since it is baked as a loaf. If you feel nervous, though, don’t worry. I’ve included step-by-step photos and handy tips below!

If you enjoy this chocolate croissant bread, check out my Classic Cream Puffs (also made with my Ankarsrum Assistent Original Mixer!), Chocolate Chip Scones, and Easy Homemade Donuts from Scratch recipes!

Sliced chocolate croissant loaf placed on brown parchment paper lined gold tray and white background.

What You Will Need

You will need the following ingredients to make this buttery chocolate croissant loaf. The items in the bulleted list are the key ones that need a little more explanation.

Ingredients in various size bowls labeled as bread flour, whole milk, unsalted butter, salt, active dry yeast, eggs, dark chocolate, and granulated sugar on a white marbled background.

Bread Flour. I tested this recipe with King Arthur Bread Flour only. It has more protein (12.7%) than all-purpose flour (11.7%), which builds stronger gluten. That matters during kneading and lamination, which create the thin, flaky layers. All-purpose flour works, but the texture and height, and possibly the taste, will differ.
Whole Milk. I suggest whole milk because its higher fat content gives this chocolate croissant bread a softer, more tender crumb.
Dark Chocolate. I suggest the Lindt 70% dark chocolate bar here, since it chops and melts more easily than chocolate chips. Ghirardelli chocolate bars are also a good choice.
Unsalted Butter. Some goes into the dough, and the rest is used for lamination.
Eggs. One egg goes into the dough, and the other is for the egg wash. The egg wash goes on halfway through baking, once you take off the clay baker lid.

For amounts and step-by-step directions, see the recipe card below.

How to Make This Recipe

Here is a quick overview of how to make this homemade chocolate croissant bread loaf. For the complete printable recipe, in US customary or metric measurements, see the recipe card below.

Croissant Dough

Recipe Tip: If you use your Ankarsrum Assistent Original Mixer, you will need the 7L stainless steel bowl, dough knife, and dough roller. Make sure your clay baker lid has finished its initial 30-minute soak before the first use.

Proofing yeast in warm milk and sugar in a large stainless steel Ankarsrum mixing bowl on a white marbled background.

Step 1. Proof the yeast. Put the warm milk, sugar, and yeast in the bowl. Whisk, cover, and let it sit for 10 minutes so the yeast can bloom. It should look foamy on top.

Mixing bread flour, warm milk, salt, an egg, melted unsalted butter, sugar, and yeast in an Ankasrum Assistent Original Mixer on a white marbled background.

Step 2. Add the melted butter, egg, bread flour, and salt. Run the mixer on low until the dough starts to come together into a rough ball. Switch to medium speed and knead for another 8 to 10 minutes, until the dough is soft, shiny, and smooth.

First rise of croissant dough in a stainless steel mixing bowl on a white marbled background.

Step 3. First rise. Lightly oil the bowl, making sure to coat the dough too. Cover and let it rise for 90 to 120 minutes in a warm spot until doubled in size.

Rolled butter in a rectangular slab between two sheets of wax paper placed on a silicone baking sheet.

Step 4. Cut the butter into 1/4-inch thick slices and arrange them in a rectangular grid between two sheets of wax paper or parchment paper. Roll it with a rolling pin into a rectangle about 7 inches by 10 inches. Chill until firm but still pliable, about 15 minutes.

Recipe Tip: If your kitchen doesn’t have a warm spot, put the dough (uncovered) in the oven with a baking tin filled with boiling water. This creates a warm environment without really heating the oven, and the oven will be cool by the time you’re ready to bake the croissant bread.

Bonus: The steam helps loosen any burnt bits left in your oven from earlier bakes, so cleaning is easier.

Lamination

Rolled out croissant dough into a ten inch by 14 inch rectangle with a rectangular slab of butter placed in the center third section of the dough on a silicone baking sheet.

Step 5. Roll the dough into a 10-inch by 14-inch rectangle, then chill it for 20 minutes. I suggest a silicone mat or parchment lightly dusted with flour for rolling. Once it’s chilled, set the butter in the center third of the dough.

Left panel of dough folded over the rectangular slab of butter on a silicone baking sheet.

Step 6. Fold the dough over the butter from each side so it is fully covered. Fold it like a letter, then pinch the seams shut.

Laminated croissant dough rotated lengthwise to roll out to a nine inch by twelve inch rectangle on a bread flour sprinkled silicone baking sheet.

Step 7. Turn the dough so the long edge faces you. Roll it into a 9-inch by 12-inch rectangle.

Laminated and folded croissant dough wrapped in plastic wrap on a silicone baking sheet.

Step 8. Fold the dough over the butter from each side again. Fold it like a letter, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

That completes the first turn of lamination. Repeat the rolling, folding, and chilling two more times. After the third turn, chill the dough for another 30 minutes before shaping.

Shaping and 2nd Rise

Finely chopped dark chocolate on a parchment paper lined cutting board with a serrated knife on a white marbled background.

Step 9. Finely chop the dark chocolate with a serrated knife. The goal is a mix of fine chocolate powder and tiny chunks.

Rolled out laminated croissant loaf dough and cut into eight equally sized strips on a silicone baking sheet.

Step 10. Roll the dough into a 9-inch by 12-inch rectangle. Cut it into 8 even strips, about 1 1/2 inches wide. Lightly brush the strips with water.

Recipe Tip: Chop the dark chocolate on a cutting board lined with parchment paper. Cleanup is easier, and the fine chocolate dust won’t get pressed into the board.

Laminated croissant loaf dough cut into strips and coated with finely chopped dark chocolate then placed on their sides.

Step 11. Press the chopped chocolate onto the front side of the dough strips (skip the first strip). Turn the strips on their sides and press them together lengthwise to form one sheet with the layers facing up.

Rotated strips of laminated dough coated with finely chopped dark chocolate pressed together lengthwise, rolled out, then coated again with leftover chopped chocolate.

Step 12. Dust lightly with flour and gently roll into a 9-inch-wide rectangle. Sprinkle the leftover chopped chocolate (powder and bits) on top. Press gently so the chocolate sticks to the dough.

Rolling up the chocolate croissant dough loaf on a silicone baking sheet on a white marbled background.

Step 13. Roll into a tight log and place it in the parchment-lined Ankarsrum Clay Baker. Cover with the lid and let it rise until nearly doubled, about 60 to 90 minutes. Move it to the refrigerator for another hour to firm up the butter, which helps define the layers as it bakes.

Chocolate croissant loaf bread inside the parchment paper lined Ankarsrum clay baker with the lid placed on top.

Step 14. Take off the lid and soak it for 10 minutes in the sink. Then pat it dry and set it back on the clay baker.

Recipe Tip: Crumple the parchment paper a bit so it fits into the clay baker more easily.

Chocolate croissant loaf in clay baker placed inside cold oven.

Step 15. Put the clay baker in a cold oven, then set the temperature to 375ºF. Bake for 25 minutes. While it bakes, whisk the egg wash in a small bowl.

Brushing the egg wash on the top of the chocolate croissant bread.

Step 16. Remove the lid and gently brush the top of the chocolate croissant loaf with egg wash. Bake uncovered for another 25-30 minutes, until deep golden brown and crisp on top. Let it cool for 10 minutes before taking it out of the clay baker. Cool it fully before slicing.

A chocolate croissant loaf placed in a parchment paper lined Ankasrum Clay Baker and next to a plate of dark chocolate and a cream colored Ankarsrum Assistent Original Mixer on a white background.

Clay Baker Tips

Here are a few helpful tips if this is your first time using a clay baker (also called a clay roaster).

First Time Use. Before using your Ankarsrum Clay Baker, it’s important to soak the lid with water and let it sit for 30 minutes. After the 30-minute soak is complete, use a nylon brush to gently remove any remaining clay dust particles left from the manufacturing process from both parts of the roaster. For later uses, soak the lid for only 10 minutes.
How It Works. Steam escapes from the pre-soaked lid while baking, which gives bread a crusty exterior with a light crumb, fall-off-the-bone osso buco, juicy chicken with crispy golden skin, and more. Whether you’re baking bread or cooking vegetables or meat, this clay baker helps you make great meals.
How to Clean. Let the clay baker cool fully before cleaning. Use liquid dish soap on the bottom, the glass frit-lined section of the baker, and plain water on the unglazed lid. Set the lid upside down on the base and store both completely dry, in a spot with good airflow.
Temperature Tips. The Ankarsrum Clay Baker is safe for the oven and microwave up to 550ºF, but it can’t handle sudden temperature changes. To avoid damage, always start with a cold oven (375ºF-550ºF), never a preheated one. Don’t add cold ingredients while the baker is in use. When you take the hot clay baker out of the oven, set it on a towel, trivet, or wooden cutting board, never directly on a cold countertop. Finally, don’t use it on the stovetop or grill.

Frequently Asked Questions

Can I use a regular loaf pan instead of clay baker?

Yes! The steps are the same through the second rise. Brush on the egg wash, then bake for 25-30 minutes at 375ºF. Halfway through baking, cover the top with an aluminum foil tent to keep it from burning.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast (a 1:1 swap), but it won’t speed things up much for this chocolate croissant loaf, since the repeated chilling and lamination take most of the time. Using instant yeast only skips the initial proofing step.

What is a clay baker and what is it made of?

This 2-quart Ankarsrum Clay Baker is made to high standards by Reston Lloyd and carries on the work Rita Bolle started. Bolle, the founder of Reston Lloyd, brought clay pot cooking to US retail stores in the late 1960s and created the first frit-glazed base for easy cleaning.

It pairs naturally with anyone who likes to bake or cook with their Ankarsrum Assistent Original Stand Mixer. Made in Portugal from natural clay, the baker has a two-part design. The unglazed lid is soaked in water before use and releases steam slowly during baking. The inside of the base has a safety-tested glass frit lining, which makes it easy to clean.

What else can I cook in my clay baker besides bread?

Almost anything you like! Along with bread and pastries, it makes easy one-pot meals such as chicken with rice, vegetables, or braised artichokes. Just add all the ingredients and let the clay baker do the work!

What are the dimensions of the Ankarsrum Clay Baker?

With the lid in place, the dimensions are 11.75″ L x 6.37″ W x 5.25″ H.

Sliced chocolate croissant bread loaf on brown parchment paper lined gold tray and white marbled background.

If you try this Chocolate Croissant Loaf Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!