How to Make a Braided Croissant Loaf, Step by Step

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

Start by making the All-Butter Croissant Dough using the Herb Butter for 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.