Homemade Croissant Bread (Printable version)
Tender, buttery loaf with flaky layered goodness. Easy to slice and perfect for breakfast or brunch.
# 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:
01 - In a large bowl, combine flour, sugar, salt, and yeast, placing yeast away from direct salt contact. Add lukewarm milk, melted butter, and egg. Mix until a sticky, shaggy dough forms.
02 - Knead the dough for 7-10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in size.
03 - Punch down the risen dough and shape into a rectangle. Cover and refrigerate for 30 minutes to firm.
04 - On a lightly floured surface, roll dough into a 12 x 16-inch rectangle. Layer cold butter slices over two-thirds of the dough.
05 - Fold the unbuttered third over the butter, then fold the remaining third on top to form a neat rectangle. Rotate 90 degrees so the open edges face you.
06 - Roll again into a 12 x 16-inch rectangle. Fold into thirds (letter fold), wrap tightly, and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and refrigerating process two more times for a total of three complete turns, chilling 30 minutes between each.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Roll tightly from the short edge into a cylindrical loaf shape.
09 - Place 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 golden brown and the loaf sounds hollow when tapped. Tent loosely with foil if browning too quickly.
12 - Cool in pan for 10 minutes, then transfer to a wire rack to cool fully before slicing to preserve texture.
# Expert Advice:
01 -
- Delivers that flaky croissant texture without shaping individual pastries
- Uses simple lamination technique that feels fancy but is totally manageable at home
02 -
- If butter starts softening and breaking through the dough during rolling, stop immediately and refrigerate for 15 minutes
- The chilling steps between folds are what separate croissant bread from regular bread, do not skip them
03 -
- Weigh your ingredients if possible, flour measurements vary dramatically between brands and methods
- A bench scraper helps lift and fold the dough without tearing, keeping those precious layers intact