This Chocolate Croissant Loaf is a decadent twist on the classic pastry, combining the rich, buttery, and flaky layers of croissants with the indulgent sweetness of dark chocolate in a delicious bread. It is out-of-this-world good!
This Chocolate Croissant Bread Loaf recipe post is sponsored by Ankarsrum®. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Beyond the Butter® possible!
Why You’ll Love This Recipe
This chocolate croissant loaf recipe, adapted from Ankarsrum, is hands-down perfection and great timing as well for World Bread Day on October 16th! I’m also trying out the new Ankarsrum Clay Baker instead of a traditional baking tin for this recipe, which I’ll admit was a bit intimidating at first, but ended up being so simple and easy to use! It will be available for purchase on Ankarsrum’s website on October 20th.
You’ll love this croissant bread recipe for its ultra-buttery and chocolatey flavors, light and airy melt-in-your-mouth texture, and its golden brown flaky outer shell. It’s perfect for breakfast, brunch, or an after-dinner treat!
And just to note, this recipe does include several steps and requires your time and patience (around 6 hours). It’s a little less intimidating than making the classic, and it allows you to see the lamination process, which is key to a really good croissant, while keeping things slightly simpler by baking this in bread form. If you’re still freaking out a bit, though, fear not, I’ve included step-by-step process photos along with helpful tips below!
If you love this chocolate croissant bread recipe, check out my Classic Cream Puffs (also made with my Ankarsrum Assistent Original Mixer!), Chocolate Chip Scones, and Easy Homemade Donuts from Scratch recipes!
Table of Contents
Ingredients Needed
The following ingredients are needed to make this chocolate buttery croissant loaf recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Bread Flour. I tested this recipe only using King Arthur Bread Flour. It has a higher protein percentage (12.7%) than all-purpose flour (11.7%), which creates stronger gluten development, which is crucial during kneading and the lamination process (what gives it the thin, flaky layers). All-purpose flour can be used, but it will result in a different texture and may also affect the height and taste.
- Whole Milk. I recommend using whole milk as it has a higher fat content, which gives this chocolate croissant bread its softer, tender crumb.
- Dark Chocolate. I recommend using the Lindt 70% dark chocolate bar for this recipe, as it chops and melts more easily than using chocolate chips. Ghirardelli chocolate bars are also good.
- Unsalted Butter. You’ll need a little for the dough itself, and the rest is for the lamination process.
- Eggs. You’ll need one for the dough and the other for the egg wash. The egg wash is applied midway through baking once you remove the clay baker lid.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a quick overview of how to make this homemade chocolate croissant bread loaf. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Croissant Dough
Recipe Tip: If using your Ankarsrum Assistent Original Mixer, you will need the 7L stainless steel bowl, dough knife, and dough roller for this recipe. Ensure your clay baker lid has gone through the initial 30-minute soak before its first use.
Step 1. Proof the yeast. Add the warm milk, sugar, and yeast to the bowl. Whisk, cover, then let sit for 10 minutes while it blooms. It should look foamy on top.
Step 2. Add in the melted butter, egg, bread flour, and salt. Run the mixer on low speed until the dough begins to form a rough ball. Switch to medium speed and knead for an additional 8 to 10 minutes, until the dough is soft, shiny, and smooth.
Step 3. First rise of the dough. Lightly oil the bowl (make sure to coat the dough as well), then cover and let rise for 90 to 120 minutes in a warm place until doubled in size.
Step 4. Slice the butter into 1/4-inch thick pieces and place them in a rectangular grid between two sheets of wax paper or parchment paper. Use a rolling pin to shape it into roughly a 7-inch by 10-inch rectangle. Chill until firm, but still pliable, about 15 minutes.
Recipe Tip: If you don’t have a warm spot in your kitchen, I recommend placing the dough (uncovered) in the oven with a baking tin filled with boiling water. It creates a warm environment without really heating your oven, and will be cooled down by the time you’re ready to bake the croissant bread.
Bonus: The steam helps loosen any burnt bits in your oven from previous bakes, making it easy to clean.
Lamination
Step 5. Roll out the dough to a 10-inch by 14-inch rectangle, then chill it for 20 minutes. I recommend using a silicone mat or parchment paper lightly sprinkled with flour to roll out the dough. Once chilled, place the butter into the center third section of the dough.
Step 6. Fold the dough over the butter from each side to completely enclose it. Like you’re folding a letter. Pinch the seams to seal.
Step 7. Rotate the dough so the long edge is facing you. Roll out to a 9-inch by 12-inch rectangle.
Step 8. Fold the dough over the butter from each side once again. Like you’re folding a letter. Wrap with plastic wrap and place in the refrigerator to chill for 30 minutes.
You’ve just completed the first turn of lamination. Repeat this rolling out, folding, and chilling process two more times. After the third turn, chill the dough for an additional 30 minutes before shaping.
Shaping and 2nd Rise
Step 9. Finely chop the dark chocolate using a serrated knife. You want a mixture of fine chocolate powder and teeny bits of chocolate.
Step 10. Roll the dough into a 9-inch by 12-inch rectangle. Cut into 8 even strips, about 1 1/2 inches wide. Lightly brush the strips with water.
Recipe Tip: I recommend chopping the dark chocolate on a parchment paper-lined cutting board. It’s easier to clean up and avoids the fine, powdery chocolate from getting pressed into the cutting board.
Step 11. Coat the front side of the dough strips with the finely chopped chocolate (skip the first strip). Then turn them on their sides and press them together lengthwise to form one sheet with the layers facing up.
Step 12. Lightly dust with flour and gently roll out into a 9-inch-wide rectangle. Top with the remaining leftover chopped chocolate (powder and bits). Gently press down to make sure the chocolate sticks to the dough.
Step 13. Roll into a tight log and place into the parchment paper-lined Ankarsrum Clay Baker. Cover with the lid and let it rise until it is nearly doubled in size, about 60 to 90 minutes. Transfer to the refrigerator for an additional hour to firm up the butter, which will help define the layers during baking.
Step 14. Remove the lid and soak for 10 minutes in the sink. Then, pat dry and place back onto the clay baker.
Recipe Tip: I recommend crumbling the parchment paper to help it fit into the clay baker more easily.
Step 15. Place the clay baker into the cold oven, then set the temperature to 375ºF. Bake for 25 minutes. While baking, whip up the egg wash in a small bowl.
Step 16. Remove the lid and carefully brush the top of the chocolate croissant loaf with the egg wash. Bake with the lid off for an additional 25-30 minutes until golden brown and crisp on top. Let cool for 10 minutes before removing from the clay baker. Cool completely before slicing.
Helpful Clay Baker Tips
Below are some helpful tips if this is your first time using a clay baker (also known as 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 is released from the pre-soaked lid during baking, which gives breads a nice crusty exterior with a light crumb, fall-off-the-bone osso buco, juicy chicken with crispy, golden skin, and much more. Whether you’re baking bread, cooking vegetables, or meat, this clay baker can help you create delicious meals.
- How to Clean. Allow the clay baker to cool completely before cleaning. It is recommended to use liquid dish soap to clean the bottom, glass frit-lined section of the baker, and plain water to clean the unglazed lid. Place the lid upside down on the base and store it, completely dry, in a place with good air circulation.
- Temperature Tips. The Ankarsrum Clay Baker is oven and microwave-safe up to 550ºF, but cannot handle abrupt temperature changes. To avoid damaging it, always start with a cold oven (375ºF-550ºF)—never preheated. Do not add cold ingredients while the baker is in use. When removing the hot clay baker from the oven, set it on a cloth towel, trivet, or wooden cutting board—never directly on a cold countertop. Finally, do not use it on the stovetop or grill.
Recipe FAQs
Yes! Instructions are the same through the second rise step. Brush on the egg wash, then bake for 25-30 minutes at 375ºF. Halfway through baking, cover with an aluminum foil tent to prevent the top from burning.
Yes, you can use instant yeast (1:1 substitute), but it won’t significantly speed up the process of making this chocolate croissant loaf due to the repeated refrigeration times and lamination process. By using instant yeast, you will only eliminate the initial proofing step.
This Ankarsurm 2-quart Clay Baker, manufactured to the highest standards by Reston Lloyd, continues the legacy that Rita Bolle began. Bolle, founder of Reston Lloyd, introduced clay pot cooking to United States retail stores in the late 1960s, and she created the first frit glazed base for easy cleaning.
It is a natural companion for anyone who loves to create baked goods or prepare delicious dishes with their Ankarsrum Assistent Original Stand Mixer. Crafted in Portugal from natural clay, the baker features a two-part design. The unglazed lid is soaked in water before use and slowly releases steam during baking. The inside of the base is glazed with a safety-tested glass frit lining, creating an easy-to-clean surface.
Pretty much anything you want! Besides bread and pastries, it also makes effortless one-pot meals, such as chicken with rice, vegetables, or braised artichokes. Simply add all the ingredients and let the clay baker do the work!
The dimensions are 11.75″ L x 6.37″ W x 5.25″ H with the lid in place.
More Bread Recipes
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Chocolate Croissant Loaf
Equipment
- Serrated Bread Knife for chopping chocolate and slicing croissant loaf
Ingredients
Croissant Dough
- 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
Lamination
- 14 tbsp Unsalted Butter
Egg Wash
- 1 large Egg
- 1 tbsp Water
Instructions
Croissant Dough
- Add the warm milk, sugar, and yeast to the Ankarsrum 7L mixing bowl. Whisk, cover, then let sit for 10 minutes while it blooms. It should look foamy on top.1/2 cup + 1 tbsp Whole Milk, 2 tbsp Granulated Sugar, 1 1/2 tsp Active Dry Yeast
- Add in the melted butter, egg, bread flour, and salt. Add the dough knife and dough roller attachments to the mixer and run on low speed until the dough begins to form a rough ball. Then switch to medium speed and knead for an additional 8 to 10 minutes, until the dough is soft, shiny, and smooth.2 tbsp Unsalted Butter, 1 large Egg, 2 cups Bread Flour, 1 tsp Salt
- While the dough is rising, slice the unsalted butter into 1/4-inch thick pieces and place between two sheets of wax (or parchment) paper. Use a rolling pin to shape it into a 7-inch by 10-inch rectangle. Place it in the refrigerator until firm, but still pliable (about 15 minutes).14 tbsp Unsalted Butter
- Lightly grease the bowl, ensuring the dough is also coated. Then cover and let the dough rise for 90 to 120 minutes in a warm place, until it has doubled in size.
- When ready, punch the dough down, then roll it out onto a lightly floured silicone baking mat (use bread flour). Transfer to the refrigerator to chill for 20 minutes. With about 5-10 minutes left, bring out the butter slab that's been chilling in the fridge.
First Lamination Turn
- Place the chilled, rolled-out dough with the long edge facing you. Visualizing the dough in thirds, place the butter slab into the center or middle. Fold the dough over the butter from each side to full enclose it, like a letter. Pinch the seams to seal.
- Rotate the dough again so the long edge is facing you. Lightly sprinkle more bread flour onto the silicone mat, if needed. Roll out the dough into a 10-inch by 12-inch rectangle. Then fold the left side over the center, then the right side, like a letter (just as you did in the previous step). Wrap the dough in plastic wrap and place it in the refrigerator to chill for 30 minutes.
Second Lamination Turn
- Repeat the previous step of rolling out the dough, folding it like a letter, wrapping it in plastic wrap, then chill it in the refrigerator for 30 minutes.
Third Lamination Turn
- Repeat the previous step once more of rolling out the dough, folding it like a letter, wrapping it in plastic wrap, then chill it in the refrigerator for 30 minutes.
Shaping and 2nd Rise
- Finely chop the dark chocolate using a serrated knife. You want a mixture of fine chocolate powder and teeny bits of chocolate. I recommend chopping the chocolate on a parchment paper lined cutting board.3 oz Dark Chocolate Bar
- Roll the dough into a 9-inch by 12-inch rectangle. Cut into 8 even strips, about 1 1/2 inches wide. Lightly brush the strips with water. Coat the front side of the dough strips with the finely chopped chocolate (skip the first strip). Then turn them on their sides and press them together lengthwise to form one sheet with the layers facing up.
- Lightly dust the top with flour and gently roll out into a 9-inch-wide rectangle. Lengthwise it can be anywhere from 10 to 12 inches. Top with the remaining leftover chopped chocolate (powder and bits). Gently press down to make sure the chocolate sticks to the dough.
- Roll into a tight log and place into the parchment paper-lined Ankarsrum Clay Baker. Cover with the lid and let it rise at room temperature until it is nearly doubled in size, about 60 to 90 minutes. Transfer to the refrigerator for an additional hour to firm up the butter, which will help define the layers during baking.
Baking
- After refrigerating the loaf, remove the lid and soak it for 10 minutes. Pat it dry, then place it back onto the clay baker. Set the pan in a cold oven, middle rack (DO NOT PREHEAT THE OVEN), then turn the temperature to 375ºF and bake for 25 minutes. While the loaf bakes, prepare the egg wash by whisking the egg and water together in a small bowl. Set aside with a pastry brush.1 large Egg, 1 tbsp Water
- Carefully remove the lid and place it onto hot pads or a folded towel to cool. The carefully brush the egg wash over top of the chocolate croissant loaf. The chocolate will spread when brushed (this is okay). Close the oven door and bake for an additional 25-30 minutes or until golden brown and crisp on top.
- Remove from the oven and let cool for 10 minutes before removing it from the clay baker. Cool completely before slicing. Keep any leftover croissant loaf in a well-sealed storage container for up to 1 day.
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
