Croissant Cube Tissue Bread

If you love croissants and soft, buttery bread, this Croissant Cube Tissue Bread might become your new favorite thing to bake. Imagine a golden, crispy crust with delicate, buttery layers inside that you can gently pull apart, almost like sheets of tissue paper.

I have to admit, this recipe took me three attempts to get right.

My first two batches looked beautiful on the outside, but when I cut them open, the centers were still underbaked and slightly raw. Instead of those beautiful, delicate layers I was hoping for, the dough was gummy and almost rolled together inside.

I knew I was close, so I decided to give it another try.

And the third time was a success!

The outside turned beautifully golden and crispy, while the inside was fully baked, soft, and filled with delicate buttery layers. Exactly what I had been hoping for.

The biggest difference was getting the baking time right. After testing, I found that 375°F (190°C) for 30 minutes worked perfectly for my cube loaf pans.

So today I’m sharing the exact recipe, measurements, folding technique, and baking time that finally gave me the results I wanted.

What Is Croissant Cube Tissue Bread?

Croissant Cube Tissue Bread is a beautiful combination of traditional croissant dough and soft, fluffy bread. It’s made using a laminated yeast dough, which means folding a block of butter into the dough to create multiple thin layers.

Unlike traditional croissants, which are rolled into crescents, this dough is cut into squares, stacked, and baked in small cube-shaped loaf pans.

The result is a golden, crispy exterior with delicate, buttery layers inside that can be gently pulled apart, almost like sheets of tissue paper.

And although it looks complicated, the process is actually quite manageable, especially when you divide the preparation over two days.

Why You’ll Love This Recipe

• Beautiful layers: Delicate, buttery layers that pull apart easily.
• Crispy exterior: A golden crust with a satisfying crunch.
• Soft interior: Tender, fluffy bread with a rich buttery flavor.
• Overnight preparation: Prepare the dough in the evening and laminate it the following day.
• Unique presentation: Small cube-shaped loaves that look just as beautiful as they taste.

Croissant Cube Tissue Bread Recipe

Yield: 2 cube loaves
Pan size: Two cube loaf pans
Prep time: Approximately 1 hour active time, plus chilling
Refrigeration: 6–12 hours overnight, plus lamination rests
Final proof: Approximately 3 hours
Baking temperature: 375°F (190°C)
Baking time: 30 minutes

Ingredients

For the bread dough

• 350 g T45 flour or bread flour
• 130 g water
• 40 g whole milk
• 50 g granulated sugar
• 7 g baking salt
• 6 g instant dry yeast
• 25 g unsalted butter, melted and cooled

For lamination

• 185 g unsalted butter, preferably 84% butterfat

I highly recommend using European-style butter with at least 82–84% fat content for lamination. It contains less water and is generally more pliable, making it easier to roll without breaking into pieces.

Step-by-Step Instructions

Day 1: Prepare the Dough

Mix the dough.

In the bowl of a stand mixer, combine the bread flour, water, milk, sugar, salt, instant yeast, and melted butter.

Mix on low speed for approximately 9 minutes, then increase to medium-low speed and continue mixing for another minute, or until the dough becomes smooth and elastic.

The goal is to develop a strong gluten network. The dough should be stretchy, smooth, and capable of passing a windowpane test.

This is important because the dough needs enough strength to withstand rolling and folding without tearing.

Rest the dough.

Shape the dough into a smooth ball, cover, and let it rest at room temperature for 30 minutes.

After resting, flatten it into a rectangle, wrap it well, and refrigerate for 6–12 hours.

I prefer preparing the dough in the evening and leaving it in the refrigerator overnight. This makes the process much easier because the dough is fully chilled and ready for lamination the next morning.

Day 2: Prepare the Butter Block

Shape the butter.

Place 185 g of cold unsalted butter between two sheets of parchment paper.

Using a rolling pin, gently pound and roll the butter into an even 18 × 18 cm (approximately 7 × 7 inches) square.

Try to keep the thickness as uniform as possible.

Refrigerate the butter block until it is cool but still pliable. It should bend slightly without cracking.

The butter and dough should have similar firmness before lamination. If the butter is too cold, it can break into pieces. If it’s too warm, it can melt into the dough and ruin the layers.

Laminate the Dough

Enclose the butter.

Remove the chilled dough from the refrigerator and roll it into a rectangle measuring 18 × 40 cm (approximately 7 × 15¾ inches).

Place the 18 × 18 cm butter block in the center of the dough.

Fold the two ends of the dough over the butter so they meet in the middle, completely enclosing the butter block. Pinch the seams gently to seal.

Make sure the butter is fully covered before you begin rolling.

First fold: Double fold (book fold).

Roll the dough into a long rectangle measuring 20 × 70 cm (approximately 8 × 27½ inches).

Brush away any excess flour.

Fold one short end of the dough inward approximately one-quarter of the length. Fold the opposite end inward to meet it, then fold the dough in half like closing a book.

This is called a double fold, or book fold.

If the dough feels warm or starts resisting, wrap it and refrigerate for 20–30 minutes before continuing.

Second fold: Single fold (letter fold).

Turn the dough 90 degrees and roll it into a rectangle measuring 20 × 60 cm (approximately 8 × 23½ inches).

Fold one-third of the dough toward the center, then fold the remaining third over it, just like folding a letter.

This is your single fold.

Together, the double fold and single fold create multiple delicate layers of dough and butter.

Wrap the dough and refrigerate for approximately 30 minutes, or until chilled and relaxed.

Don’t rush this step. Keeping the butter cold is one of the most important parts of successful lamination.

Shape the Croissant Cubes

Final rolling.

Remove the dough from the refrigerator and roll it into a square measuring approximately 20 × 20 cm (8 × 8 inches).

The dough should be approximately 1.5 cm (⅝ inch) thick.

Using a sharp knife or pizza cutter, trim the uneven edges to create a clean 18 × 18 cm (7 × 7 inches) square.

Try not to drag the knife through the dough, as this can seal the delicate layers together.

Cut and assemble the dough.

Divide the dough into four equal squares, each measuring 9 × 9 cm (approximately 3½ × 3½ inches).

Take two squares and carefully stack them, placing one directly on top of the other. Repeat with the remaining two squares.

You should now have two stacks of laminated dough, each consisting of two squares.

Handle them gently to preserve those beautiful layers.

Prepare the cube pans.

Lightly grease two cube loaf pans .

Carefully transfer one stack of dough into each prepared pan, keeping the laminated layers intact.

Final Proof

Proof the dough.

Cover the pans loosely and let the dough proof for approximately 2.5-3 hours, or until noticeably puffy and expanded.

The exact proofing time will depend on your room temperature.

Avoid proofing at excessively warm temperatures, as the butter can begin to melt and leak out of the dough.

I recommend keeping the proofing temperature around 75–78°F (24–26°C).

The dough should feel light and airy before baking and reach approximately 2cm from the top.

Bake

Preheat the oven.

Preheat your oven to 375°F (190°C).

Bake.

Place the cube pans in the preheated oven and bake for 30 minutes, until the bread is deeply golden brown and fully baked through.

This is the baking time that finally worked for me after two unsuccessful attempts.

Don’t rely only on the color of the crust. Because this bread contains multiple layers of butter and dough, the outside can brown beautifully while the center is still underbaked.

For additional reassurance, you can check the center of a loaf with an instant-read thermometer. A temperature around 200–205°F (93–96°C) is a useful indicator, although it should be considered alongside the texture and appearance of the bread.

Remove the bread from the pans and transfer it to a wire rack.

Allow it to cool for approximately 30 minutes before enjoying.

As the bread cools, the crust becomes even crispier, while the inside stays beautifully soft and buttery.

My Tips for Perfect Croissant Cube Tissue Bread

1. Develop the gluten properly. Strong gluten development helps the dough stretch during lamination without tearing. Don’t skip this step.

2. Keep everything cold. The secret to beautiful laminated layers is maintaining a clear separation between the butter and dough. If the butter starts softening, refrigerate the dough before continuing.

3. Use good-quality butter. I prefer butter with 84% fat content. It makes lamination easier and gives the finished bread a wonderful buttery flavor.

4. Don’t rush the resting periods. If the dough keeps shrinking while rolling, the gluten needs more time to relax. Refrigerate it for another 15–20 minutes.

5. Don’t underbake! I learned this the hard way. My first two attempts were underbaked, and the centers were still gummy. For my pans and oven, 30 minutes at 375°F (190°C) produced the best results.

6. Let the bread cool. I know it’s tempting to cut into freshly baked bread immediately, but giving it 30 minutes to cool helps the crumb set and makes the exterior crispier.

How to Store and Reheat Croissant Cube Tissue Bread

Like traditional croissants, this bread tastes best on the day it’s baked, when the exterior is crispy and the inside is soft.

Room temperature: Store completely cooled bread in an airtight container or sealed food-safe bag for up to 2 days.

Reheating: To restore that freshly baked crispiness, reheat in an air fryer at 302°F (150°C) for 5–6 minutes.

Freezing: For longer storage, wrap each loaf tightly and place it in a freezer-safe bag or airtight container. Freeze for up to 2 months for the best quality.

When ready to enjoy, thaw at room temperature and reheat in the air fryer until warm and crispy.

Frequently Asked Questions

Can I make Croissant Cube Tissue Bread without an overnight rest?

You can shorten the refrigeration time if necessary, but I strongly recommend the overnight method. Cold dough is easier to laminate, and the extended rest allows the gluten to relax, making rolling much easier.

Why is my croissant cube bread raw or gummy inside?

This was exactly the problem I had with my first two attempts!

Laminated bread contains multiple layers of butter and dough, which means the center needs enough time to bake completely.

Even if the outside looks golden, the inside may still be underbaked. Make sure your oven is properly preheated, and don’t remove the bread too early.

Can I use regular unsalted butter?

Yes, although I prefer European-style butter with 84% fat content. Regular butter typically contains more water and may be slightly harder to work with during lamination.

Why are my layers not separating?

The most common reason is that the butter became too warm during lamination and blended into the dough.

Another possibility is that the dough was rolled too aggressively or the layers were compressed during cutting.

Keep the dough chilled, use gentle and even pressure when rolling, and always cut with a sharp knife.

Can I prepare the dough ahead of time?

Absolutely! In fact, that’s my favorite way to make this bread.

I prepare the dough in the evening, refrigerate it overnight, and finish the lamination, shaping, proofing, and baking the following day.

It makes the entire process much more enjoyable.

Find more laminated dough recipes here

Final Thoughts

There is something special about baking a recipe that doesn’t work perfectly the first time.

Sometimes it takes a few attempts to understand what needs to change, and this Croissant Cube Tissue Bread was definitely one of those recipes for me.

After two underbaked batches, I was determined to get those beautiful layers just right. And when I finally cut into the third batch and saw that perfectly baked, delicate interior, I knew it was worth the effort.

The combination of a crispy golden crust, soft buttery layers, and that beautiful cube shape makes this bread so much fun to bake.

I hope sharing my exact measurements, folding technique, and baking time helps you achieve beautiful results in your own kitchen.

And if you make this Croissant Cube Tissue Bread, I’d love to hear how it turns out!

Happy baking!

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