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Croissant Bread (Loaf) Recipe

Croissant Bread (Loaf) Recipe

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  • Author: Chef
  • Prep Time: 4 hours, 45 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours, 30 minutes (includes cooling)
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This Croissant Bread Loaf recipe delivers all the flaky, buttery layers of classic croissants in the simplicity of a homemade loaf. With a rich dough, meticulous lamination, and a stunning golden crust, this bread is perfect for breakfast, brunch, or as an indulgent snack. Each slice boasts irresistible layers, making it an impressive treat for bakers looking to master laminated dough at home.

Ingredients

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 Base: In the bowl of your stand mixer fitted with a dough hook, whisk together the warm milk, yeast, and sugar. Cover and let it sit for about 5 minutes until foamy. If you don’t have a mixer, use a large bowl and mix by hand with a wooden spoon or silicone spatula.
  2. Add Main Dough Ingredients: Add the salt, softened butter, and 2 cups (250g) of the flour. Beat on medium speed for 2 minutes, scraping the bowl as needed. Add the remaining flour and beat on low speed until a soft, slightly tacky dough forms, pulling away from the bowl’s sides. If the dough is overly sticky, mix in an extra 2–3 tablespoons of flour, but do not overdo it.
  3. Knead the Dough: Continue beating in the mixer for 5 minutes more, or knead by hand on a lightly floured surface for 5 minutes. If the dough gets too sticky, sprinkle with 1 teaspoon of flour at a time until it’s workable—but keep the dough soft. Test by poking—if it bounces back slowly or passes the windowpane test, it’s ready.
  4. First Rise: Lightly grease a large bowl and place the dough inside, turning to coat it. Cover with foil, plastic wrap, or a towel, and allow to rise in a warm spot for 1.5–2 hours, or until nearly doubled in size.
  5. Flatten and Chill Dough: Punch down to release air. Move dough to a lined or lightly floured baking sheet, and gently shape into a 10×14-inch (25x35cm) rectangle. Lightly cover and refrigerate for 20 minutes to rest the gluten and chill the butter.
  6. Prepare for Lamination: While the dough chills, cut the salted butter for lamination into 1/4-inch slices. Ensure the butter is pliable but not too soft—this is key for proper layering.
  7. First Lamination: Remove dough from the fridge. With the long side facing you, arrange butter slices down the center third. Fold both edges over the butter like a business letter and seal short ends to keep butter inside. Rotate dough, roll out to 9×12-inch (23x30cm) rectangle, then fold again like a business letter. Cover and refrigerate for 20 minutes.
  8. Second & Third Laminations: Repeat the process: rotate dough, roll out to 9×12-inch rectangle, fold like a letter, rotate and repeat one more time. Cover and refrigerate for another 20 minutes. Do not over-chill.
  9. Final Lamination & Shaping: One last time, roll out to a 9×12-inch rectangle, fold into thirds, then roll out again to the same size. Roll up tightly from one 9-inch edge to form a log. Cut the log into 5 even rolls.
  10. Second Rise: Grease a 9×5-inch loaf pan, arrange the rolls seam side down inside, cover tightly, and let rise in a warm spot for 45–60 minutes, until slightly puffy.
  11. Egg Wash & Bake: Preheat oven to 350°F (177°C). Whisk egg and water. Brush the top of the risen loaf generously with egg wash. Bake for 1 hour—tent with foil after 25 minutes so the crust doesn’t over-brown. For doneness, the loaf’s center should reach 195°F (90°C) internally.
  12. Cool & Serve: Place baked loaf (in the pan) on a wire rack and cool for 30 minutes. Loosen the loaf with a knife, remove from pan, and cool at least 15 minutes more before slicing. Bread is best when completely cooled, as warm slices may fall apart.

Notes

  • If using active dry yeast, ensure milk is not hotter than 110°F (43°C), or you may kill the yeast.
  • Use a silicone baking mat for easier rolling and transfer; parchment or a lightly floured surface works in a pinch.
  • If any butter leaks or is exposed during rolling, simply sprinkle with flour and continue—it won’t affect the final result.
  • Don’t rush or extend refrigeration times—timing is important for flaky layers and proper gluten relaxation.
  • Bread keeps covered at room temperature for 3 days, or refrigerated for up to 1 week. Freeze for up to 3 months, then thaw & reheat as needed.
  • Let bread cool completely before slicing for the best texture and layers.

Nutrition

  • Serving Size: 1 slice (1/12 loaf, approx. 65g)
  • Calories: 290
  • Sugar: 4g
  • Sodium: 310mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 60mg

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