Croissant-Brioche Loaf

A delicious, rich, slightly sweet loaf that's perfect for breakfast.


What can I say about this loaf other than it's a mix of croissant and brioche? The crust is crunchy yet soft like a shatter croissant and the interior is a mix of a light brioche and buttery layered pastry. I think it would make incredible french toast, but the majority of this loaf was eaten as is, while still slightly warm (don't slice bread until it's lost most of it's heat, or you'll have a gummy centre!) from the oven.


Croissant Brioche Loaf vegan.

prep time 15 minutes + proving

cook time 40 minutes

total time around 3 hours

servings 2


For the wet mix:

  • ⅓ cup room temp or luke warm milk (I used soy)

  • 2 teaspoons instant yeast

  • 2 tablespoons golden syrup

  • ½ cup greek yogurt (I used soy)

  • 2 tablespoons melted butter (I used sunflower)

For the dry mix:

  • 2 cups plain flour

  • 1 teaspoon fine sea salt

For the final loaf:

  • ⅓ cup cold butter, thinly sliced (I used sunflower)

  • extra milk for glazing

  • extra flour for dusting the bench


  1. In separate bowls, combine the dry ingredients then the wet.

  2. Pour the wet ingredients into the dry and mix until fully combined.

  3. Allow to rest for 20 minutes.

  4. Knead the dough until firmed up and very elastic. This will take about 15 minutes by hand. The dough should lose its stickiness and become easy to form.

  5. Allow the dough to prove in a covered bowl until 2 to 3 times its original size. This should take at least an hour.

  6. Roll out the dough to the size of a sheet of a4 paper.

  7. Place the cold butter slices on half of the dough, then fold the other half over to cover them.

  8. Lightly press the edges to seal.

  9. Reroll the dough back to the a4 size, fold in half again.

  10. Again, reroll the dough back to the a4 size, fold in half again, then roll out.

  11. Roll the dough into a long spiral sausage and place into a loaf tin.

  12. Cover and allow to prove until doubled in size.

  13. Preheat the oven to 175c / 350f.

  14. Remove the cover and bake the loaf for around 40 minutes, or until deep golden brown.

  15. Remove from the tin, then allow to cool for at least another 40 minutes before slicing.