Homemade Croissant Bread (Print Version)
Tender buttery loaf with flaky layered goodness, 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 Make:
01 - In a large bowl, combine flour, sugar, salt, and yeast, ensuring yeast does not directly contact salt. Pour in lukewarm milk, melted butter, and egg. Mix thoroughly until a sticky, cohesive 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 volume.
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. Arrange cold butter slices over two-thirds of the dough surface.
05 - Fold the unbuttered third over the butter, then fold remaining third over to create a neat rectangle. Rotate dough 90 degrees so open edges face you.
06 - Roll into a 12 x 16-inch rectangle again. Perform another letter fold (folding into thirds). Wrap and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and chilling process two additional times, achieving a total of three complete turns for proper layer development.
08 - After final chill, roll dough to approximately 8 x 16 inches. Roll tightly from the short end into a 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 milk for egg wash and brush evenly over loaf surface.
11 - Bake for 35–40 minutes until deeply golden and hollow-sounding when tapped. Tent with foil if browning too rapidly.
12 - Let rest in pan for 10 minutes, then transfer to wire rack. Cool completely before slicing to preserve texture.
# Expert Tips:
01 -
- You get all the flaky, buttery perfection of croissants without shaping individual pastries
- The loaf form means you can wake up, slice, and have bakery style bread with zero morning effort
02 -
- If butter breaks through the dough during rolling, dust with flour and keep going—it still bakes beautifully
- Chilling between folds is the secret weapon that keeps layers distinct and flaky
03 -
- Weigh your ingredients if possible—flour measurements vary wildly and affect hydration
- Use a bench scraper to lift and fold dough without warming it with your hands