Homemade Croissant Bread (Printable Version)
Tender, buttery loaf capturing flaky croissant layers in easy-to-slice form for breakfast.
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 2 teaspoons instant yeast
04 - 1 ½ teaspoons salt
05 - 1 cup whole milk, lukewarm
06 - ¼ cup unsalted butter, melted
07 - 1 large egg
→ Butter Block
08 - 1 cup unsalted butter, cold, cut into thin slices
→ Egg Wash
09 - 1 large egg
10 - 1 tablespoon milk
# How to Make It:
01 - In a large bowl, combine flour, sugar, salt, and yeast, ensuring yeast does not directly contact salt. Add lukewarm milk, melted butter, and egg. Mix thoroughly until a sticky, cohesive dough forms.
02 - Knead dough for 7–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in volume.
03 - Punch down risen dough and shape into a rectangle. Cover and refrigerate for 30 minutes to firm.
04 - On a lightly floured surface, roll chilled dough into a 12 x 16-inch rectangle. Arrange cold butter slices over two-thirds of the dough surface.
05 - Fold the unbuttered third over the butter section, then fold remaining third on top to create a neat rectangle. Rotate dough 90° so folded edges face you.
06 - Roll dough again into a 12 x 16-inch rectangle. Perform another letter fold into thirds. Wrap and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and refrigerating process two more times, completing three total turns. This creates the signature flaky layers.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Roll tightly from the short edge into a cylinder, forming a loaf shape.
09 - Place loaf seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely and let rise until doubled, about 1 hour.
10 - Preheat oven to 375°F. Whisk egg with 1 tablespoon milk for egg wash. Brush evenly over the entire loaf surface.
11 - Bake for 35–40 minutes until deep golden brown and loaf sounds hollow when tapped. Tent with aluminum foil if top browns too quickly.
12 - Allow loaf to cool in pan for 10 minutes, then transfer to wire rack. Cool fully before slicing to preserve texture.
# Expert Advice:
01 -
- You get that gorgeous croissant flakiness without shaping individual pastries
- Slices toast up into the most incredible breakfast bread you've ever had
02 -
- Keep everything cold during folding or the butter will melt into the dough and you will lose those distinct layers
- Do not skip the chill time between folds because relaxed dough rolls out evenly and holds its shape
03 -
- Work quickly during rolling to keep butter from softening
- Use a ruler for the first few folds to get even layers