Homemade Croissant Bread (Printable Version)

Tender, buttery loaf capturing flaky croissant layers in bread 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

# Step-by-Step:

01 - In a large bowl, combine flour, sugar, salt, and yeast, ensuring yeast is placed away from direct salt contact. Pour in lukewarm milk, melted butter, and beaten egg. Mix thoroughly until a sticky, shaggy dough forms.
02 - Knead the dough on a lightly floured surface for 7 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm area for 1 hour or until doubled in volume.
03 - Punch down the risen dough to release air. Shape into a rough rectangle, wrap in plastic, and refrigerate for 30 minutes to firm the gluten structure.
04 - On a floured surface, roll the chilled dough into a 12 x 16-inch rectangle. Arrange cold butter slices over two-thirds of the dough surface, leaving a 1-inch border.
05 - Fold the unbuttered third of dough over the center buttered portion. Fold the remaining third over to create a neat rectangle. Rotate the dough 90 degrees so the open edges face you.
06 - Roll the dough again into a 12 x 16-inch rectangle. Perform another letter fold by folding into thirds. Wrap tightly and refrigerate for 30 minutes.
07 - Repeat the rolling and folding process two additional times, chilling 30 minutes between each turn, for a total of three complete laminations. Keep dough chilled throughout to prevent butter melting.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Starting from a short edge, roll tightly into a cylinder, sealing the seam firmly.
09 - Place the shaped loaf seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely with plastic and let rise in a warm place until doubled, about 1 hour.
10 - Preheat oven to 375°F. Whisk together egg and milk until smooth. Brush the entire surface of the risen loaf gently with the egg wash mixture.
11 - Bake for 35 to 40 minutes until deeply golden brown and the loaf sounds hollow when tapped on the bottom. Tent with aluminum foil if the surface browns too quickly.
12 - Allow the loaf to rest in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing to prevent tearing the delicate layers.

# Expert Advice:

01 -
  • The smell of buttery dough baking will make your entire home feel like a French bakery
  • You get all those gorgeous flaky layers without the painstaking individual croissant shaping
  • One loaf yields thick, impressive slices that make any breakfast feel special
  • The dough freezes beautifully, so you can prep ahead and bake fresh bread on busy mornings
02 -
  • If your butter starts melting into the dough during folding, stop immediately and return everything to the refrigerator for 20 minutes
  • The chilling periods are not suggestions, they are essential for creating distinct layers rather than a bready mess
  • A warm kitchen is your enemy during laminating, work quickly and keep everything as cold as possible
03 -
  • Weigh your ingredients if possible, flour measurements can vary wildly depending on how you scoop
  • Use a bench scraper to lift and move the dough without warming it with your hands
  • If the dough springs back while rolling, let it rest for 5 minutes and try again

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