Why You’ll Love Chocolate Croissant Loaf Recipe

You’ll love this recipe because the buttery lamination gives the loaf those beautiful flaky layers typical of a croissant, yet baked in a loaf shape for easier slicing. The infusion of rich dark chocolate adds an indulgent twist without overwhelming the delicacy of the pastry structure. Plus, once you go through the lamination process, you’ll understand how pastry and bread techniques can overlap — a fun project with excellent result.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup + 1 Tbsp whole milk (warmed to 110°F–115°F)
2 Tbsp granulated sugar
1½ 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 (for lamination)
1 large egg (for egg wash)
1 Tbsp water (for egg wash)

Directions

Croissant Dough
- Proof the yeast: combine the warm milk, sugar and yeast. Cover and let sit until foamy (~10 minutes).
- Add melted butter, egg, bread flour and salt. Knead (by mixer or by hand) until the dough is soft, smooth and shiny (~8‑10 minutes).
- Lightly oil the bowl, cover the dough and allow it to rise in a warm place for ~90‑120 minutes until doubled.
- Meanwhile, prepare the butter slab for lamination: slice the butter into ~¼‑inch pieces, place between parchment or wax sheets and roll into a rectangle (~7″ × 10″). Chill until firm yet pliable.
Lamination
- Roll the risen dough out on lightly floured surface into ~10″ × 14″ rectangle; chill for ~20 minutes.
- Place the butter slab in the center third of the dough, fold each side over like a letter, pinch the seam to seal.
- Rotate the dough so long edge faces you, roll into ~9″ × 12″ rectangle.
- Fold again like a letter, wrap in plastic, chill ~30 minutes.
- Repeat this roll‑fold‑chill cycle two more times (for a total of three turns), chilling ~30 minutes after each.
Shaping & Second Rise
- Finely chop the dark chocolate into a mix of fine powder and small bits.
- Roll the laminated dough into ~9″ × 12″ rectangle. Cut into 8 even ~1½‑inch wide strips. Lightly brush the strips with water. Coat one side (skip the first strip) of each with chopped chocolate, then turn strips on their sides and press them together lengthwise to form one layered sheet.
- Dust lightly with flour, roll into ~9″ wide rectangle (length ~10‑12″). Top with remaining chopped chocolate, press lightly to adhere.
- Roll into a tight log and place into a parchment‑lined loaf tin or clay baker. Cover and allow to rise at room temperature until nearly doubled (~60‑90 minutes). Then refrigerate for an hour to firm up the butter and define layers.
Baking
- Preheat oven to 375°F (but start with loaf in cold oven) or follow instructions of your baking vessel. If using a clay baker with a lid: soak the lid for ~10 minutes, pat dry, place loaf back under lid, put into cold oven, set to 375°F, bake 25 minutes with lid on. Then remove lid, brush loaf with egg wash (egg + water), bake an additional 25‑30 minutes until golden brown and crisp on top.
- Remove from oven, let cool ~10 minutes in the pan, then remove and cool completely before slicing.

Servings and timing

Servings: 8.
Prep Time: ~30 minutes.
Rise Time & Lamination: ~5 hours 30 minutes.
Bake Time: ~1 hour.
Total Time: ~7 hours.

Variations

Swap the dark chocolate for a cinnamon‑sugar mixture to create a cinnamon sugar croissant loaf.
Use milk or white chocolate instead of dark chocolate for a sweeter version.
Add chopped nuts (such as hazelnuts or almonds) into the chocolate layer for extra crunch.
Incorporate a flavored spread (e.g., raspberry jam or hazelnut spread) between the layers along with chocolate for a filled version.

Storage/Reheating

Store the loaf in a well‑sealed container at room temperature for up to 1 day. For longer storage, slice and freeze portions in airtight bags; thaw at room temperature or warm gently. To reheat, wrap a slice in foil and warm in a 300°F (150°C) oven for 5‑10 minutes, or place in toaster oven until warmed through and flaky.

FAQs

What flour should I use?

Use bread flour if possible — its higher protein helps build stronger gluten and better lamination, resulting in flakier layers. All‑purpose flour can work but the texture will differ.

Can I skip the lamination process?

You could skip, but you’ll lose the layered, flaky croissant‑style texture. The lamination is key to the signature structure of this loaf.

Can I use instant yeast instead of active dry yeast?

Yes — you can substitute instant yeast 1:1, but it won’t reduce overall preparation time much because the dough still has multiple chilling and resting phases.

Can I bake this in a regular loaf pan instead of a clay baker?

Yes — you can. Follow the same shaping steps, then use a standard loaf pan. Bake at 375°F for 25‑30 minutes, and if the top browns too fast, tent with foil halfway through.

What kind of chocolate should I use?

Use a dark chocolate bar that chops and melts well — something around 70% cacao is recommended. Using chips or a lower-grade chocolate will alter texture and melt behavior.

Do I need to pre‑soak the lid of the clay baker?

If using a clay baker with a lid (designed to release steam), yes. The pre‑soaking creates steam which helps form a crisp crust and better layering.

Why does the butter need to firm up in the refrigerator before baking?

Chilling after shaping helps the butter solidify so that during baking it melts gradually, producing distinct flaky layers rather than all the butter leaking out and flattening the structure.

How thick should I slice the loaf?

Slice about ½ to ¾ inch thick for best balance of crust to crumb. Thicker slices will highlight the flakiness and chocolate layer.

Can I make this ahead for the next day?

You can shape and refrigerate the loaf overnight after the second rise, then bake the next morning. Let it come closer to room temperature before baking if chilled cold.

Why did my loaf not have distinct layers?

Possible causes: dough or butter too warm, insufficient chill time, lamination folds too few or uneven, or butter slab leaking out during proofing. Ensuring the dough and butter remain cold and you adhere to the roll‑fold‑chill schedule helps the layered result.

Conclusion

This Chocolate Croissant Loaf is a beautifully indulgent bread—melding the rich, buttery flakiness of croissants with decadent dark chocolate inside a loaf format. With patience for the steps and proper chilling, you’ll be rewarded with a show‑stopper that’s perfect for a special breakfast, brunch, or dessert. Take your time with the lamination and proofing, and you’ll be slicing into crisp, flaky, chocolate‑filled layers in no time.