Homemade Croissant Bread (Printable Version)

Tender, buttery loaf capturing flaky croissant layers in an easy-to-slice form

# What You'll 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, keeping yeast separate from direct salt contact. Pour in lukewarm milk, melted butter, and cracked egg. Mix thoroughly until a sticky, cohesive dough forms.
02 - Knead the dough on a floured surface for 7 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and allow to rise for 1 hour or until doubled in volume.
03 - Punch down the risen dough and shape into a rectangle. Cover tightly with plastic wrap and refrigerate for 30 minutes to firm the structure.
04 - On a lightly floured surface, roll the chilled dough into a 12 x 16-inch rectangle. Arrange cold butter slices evenly over two-thirds of the dough surface, leaving a 1-inch border.
05 - Fold the unbuttered third over the center, then fold the remaining buttered third on top to create a neat three-layer packet. Rotate the dough 90 degrees so the open edges face you.
06 - Roll the dough into another 12 x 16-inch rectangle. Perform another letter fold, wrap in plastic, and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and chilling process two additional times for a total of three complete turns. Always maintain a 30-minute chill between turns.
08 - After the final chill, roll the dough to approximately 8 x 16 inches. Starting from the short edge, roll tightly into a cylinder, pinching the seam to seal.
09 - Place the shaped loaf seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely with plastic and let rise until doubled, about 1 hour.
10 - Preheat oven to 375°F. Whisk together the remaining egg and tablespoon of milk until smooth. Brush the entire surface of the risen loaf with the egg wash.
11 - Bake for 35 to 40 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Tent with aluminum foil if the crust browns too quickly.
12 - Let the bread cool in the pan for 10 minutes, then carefully transfer to a wire rack. Allow to cool completely before slicing to preserve the layered structure.

# Expert Tips:

01 -
  • The texture is absolutely incredible with layers that shatter when you slice into them
  • Your whole house will smell like a French bakery while this bakes
02 -
  • Keep everything cold during the folding process or the butter will melt into the dough
  • Do not skip the chilling times between folds or you will lose those gorgeous layers
03 -
  • Use a ruler to measure your rectangle dimensions accurately
  • A bench scraper makes the cleanest folds and helps lift the dough

Go Back