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Croissant Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 19 reviews
  • Author: Lily
  • Prep Time: 4 hours 45 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours 30 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Description

This Croissant Bread Loaf recipe combines the flaky layered texture of classic croissants with the convenience of a loaf, perfect for slicing and serving at breakfast or as a snack. The dough is enriched and laminated with butter to create delicate layers, then shaped, risen, and baked to golden perfection, resulting in a soft, buttery bread with a tender crumb and crisp crust.

Ingredients

Scale

Dough

  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 3 Tablespoons (38g) granulated sugar
  • 1 and 1/4 teaspoons salt
  • 3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 equal pieces
  • 3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed and for lamination

Lamination

  • 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened

Egg Wash

  • 1 large egg, cold or room temperature
  • 1 Tablespoon (15ml) water

Instructions

  1. Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook. Cover and let sit about 5 minutes until foamy. Add salt, butter, and 2 cups flour; beat on medium speed 2 minutes. Add remaining flour; beat on low until a soft dough forms and pulls from bowl sides. Add 2–3 more tablespoons flour if very sticky, but avoid too much flour.
  2. Knead the dough: Beat dough in mixer 5 more minutes or knead by hand on lightly floured surface for 5 minutes until soft and elastic. Use windowpane test to check readiness.
  3. First rise: Lightly grease a large bowl, place dough inside, turn to coat, cover, and allow to rise in a warm spot for 1.5–2 hours or until nearly doubled.
  4. Flatten dough: Punch down dough to release air. On floured or silicone mat-lined baking sheet, gently flatten dough into 10×14-inch rectangle with floured hands. Cover and chill in refrigerator for 20 minutes.
  5. Prepare lamination butter: Slice 3/4 cup salted butter into 1/4-inch thick pieces.
  6. First lamination: Remove dough and place butter evenly along the center third. Fold one long side over butter, then the other side on top, sealing ends. Rotate dough, flour top lightly, roll to 9×12-inch rectangle, fold edges over like a letter. Cover and refrigerate 20 minutes.
  7. Second and third laminations: Repeat rolling and folding as in previous step twice more, covering and refrigerating for 20 minutes after each fold.
  8. Final lamination and shaping: Perform one last set of folds and rolling. Then, roll dough from a 9-inch side into a log. Cut log into 5 even rolls.
  9. Second rise: Grease a 9×5-inch loaf pan, place rolls seam side down inside, cover tightly, and let rise 45–60 minutes until slightly puffy.
  10. Preheat oven and apply egg wash: Preheat to 350°F (177°C). Whisk egg and water; brush over risen rolls.
  11. Bake: Bake loaf for 1 hour, loosely tenting with foil after 25 minutes to prevent over-browning. Bread is done when internal temp reaches 195°F (90°C).
  12. Cool bread: Remove loaf pan to wire rack, cool 30 minutes in pan, then release bread and cool at least 15 more minutes on wire rack before slicing.

Notes

  • For overnight dough, refrigerate shaped rolls after lamination, covered, for up to 15 hours. Remove and rise 1–2 hours before baking.
  • To freeze dough, freeze shaped loaf after lamination for up to 3 months. Thaw in refrigerator at least 3 hours, then let rise 1–2 hours before baking.
  • Use whole milk for best flavor and texture, but lower-fat or non-dairy milk can be substituted; avoid nonfat milk.
  • You may use either instant or active dry yeast, adjusting rise times slightly for active dry yeast.
  • Butter for lamination should be pliable but not too soft or cold, ideally about 60°F (15°C).
  • Do not halve or double the recipe; make additional loaves separately if needed.
  • Add dry fillings like cinnamon sugar, chopped nuts, or chocolate chips before rolling for variety. Avoid wet fillings like jam.
  • Use a silicone baking mat for easy rolling and shaping without dough sticking.

Nutrition

  • Serving Size: 1 slice (about 80g)
  • Calories: 290 kcal
  • Sugar: 5 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 45 mg

Find it online: https://lemonoven.com/croissant-bread-recipe/