Croissant Bread Recipe

Okay, friends, if you’ve been craving that flaky, buttery goodness of a croissant but want something a bit more loaf-shaped and perfect for slicing, you’re going to love this Croissant Bread Recipe. It’s like a hug of all things buttery wrapped up in dough that bakes into the softest, most tender bread you can imagine. Whether you’re making sandwiches or just craving a snack, this recipe will quickly become one of your favorites—I promise! So grab your rolling pin, and let’s make magic happen.

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Ingredients & Why They Work

I love how this Croissant Bread Recipe is all about simple, quality ingredients that come together to create something *so* special. The balance between the butter, flour, and milk makes this loaf incredibly tender but with just the right chew, while the lamination steps invite that signature flakiness.

• Whole Milk: Warming it to just the right temperature helps activate the yeast and adds richness to the dough.
• Instant or Active Dry Yeast: Yeast is your bread’s best friend, giving it rise and structure; I usually go with instant yeast for convenience.
• Granulated Sugar: Adds a touch of sweetness that perfectly complements the butter without overpowering.
• Salt: Balances the flavors and strengthens the dough’s gluten structure.
• Butter (both softened and for lamination): Using softened butter in dough but cold, pliable butter for lamination creates those dreamy flaky layers.
• All-Purpose Flour: The perfect all-around flour for tender bread that still holds its shape well during lamination.
• Egg and Water for Egg Wash: This gives the loaf a beautiful golden crust that’s practically irresistible.

Tweak to Your Taste

I like to keep this classic, but the beauty of this Croissant Bread Recipe is how easy it is to personalize. I’ve tried adding a little cinnamon sugar inside for a sweet touch, and it was delightful! Don’t be shy about playing around with flavors or textures to make it your own.

• Sweet Version: Swirl in some cinnamon sugar before rolling the dough—it adds a warm, cozy flavor that tastes like a hug.
• Savory Twist: Sprinkle some chopped herbs or grated cheese before rolling for a deliciously unexpected flavor boost.
• Dairy-Free: Swap whole milk for a creamy non-dairy option like oat or almond (avoid nonfat), and use a plant-based butter substitute for lamination.

Step-by-Step: How I Make Croissant Bread Recipe

Step 1: Wake Up the Yeast & Make the Dough

First things first—warm that milk to about 110°F (43°C) to give your yeast a cozy environment. I whisk the milk with yeast and sugar in my stand mixer bowl and wait about 5 minutes until it’s foamy—that’s the yeast saying hello! If you’re mixing by hand, just be patient and stir well with a wooden spoon. Add the salt, butter pieces, and 2 cups of flour, then beat for a couple of minutes. Don’t stress if you still see chunks of butter—that’s normal. Gradually add the rest of the flour and mix until you have a soft, smooth dough that’s just a little tacky to the touch.

Step 2: Knead for the Perfect Texture

Whether you’re using the dough hook or your hands, kneading is key! I usually give it 5 minutes, adding tiny dustings of flour if it’s too sticky—remember, it should feel soft and not dry. The “windowpane test” is my favorite way to check if it’s ready: stretch a small piece of dough until it’s thin and translucent without tearing. If it passes, you’re golden.

Step 3: First Rise and Chill

Grease a large bowl and coat your dough all around—I like a light olive oil spray for this. Cover and place in a warm spot to rise for about 1.5 to 2 hours until nearly doubled. Then, give your dough a gentle punch down to release the air and flatten it into a neat rectangle. Pop it in the fridge for a quick 20-minute chill; this little rest helps relax the gluten and makes rolling out a breeze.

Step 4: The Magic of Lamination

This is where the buttery layers start coming to life! Lay that softened lamination butter right down the center of your dough rectangle, fold over the edges like a business letter, and seal them tight to trap the butter in. Roll it out gently, fold again, cover, and refrigerate for 20 minutes. Repeat this rolling and folding twice more, chilling the dough after each fold. If your dough feels resistant when rolling, don’t panic! Flip it over or give it a little rest before trying again—trust me, patience here pays off big time.

Step 5: Roll, Shape, and Second Rise

For the final roll out, shape the dough into a long log, then slice into five equal rolls. You’re almost there! Place the rolls seam side down into a greased loaf pan, cover tightly, and let them puff up for about 45-60 minutes. That rise makes all the difference in getting that light, airy texture inside.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (177°C). Brush the rolls generously with egg wash for that stunning golden crust, then bake covered loosely with foil after 25 minutes to prevent over-browning. Your loaf is done when an instant-read thermometer hits 195°F (90°C) in the center. Cool it in the pan first, then on a wire rack—trust me, slicing warm bread is a recipe for a crummy crumb!

How to Serve Croissant Bread Recipe

Garnishes

I prefer to keep the garnishes simple—just a little extra butter or jam after toasting slices is my go-to. Sometimes, I sprinkle flaky sea salt right after baking to highlight that buttery crust. It makes the flavors pop, and honestly, it’s a bit addictive!

Side Dishes

This croissant bread pairs beautifully with fresh fruit or alongside a salad for lunch. For brunch, serve it with scrambled eggs and smoked salmon or your favorite cheese. It’s sturdy enough to hold hearty fillings but tender enough to enjoy plain.

Creative Ways to Present

For special occasions, I’ve arranged slices on a wooden board with herb butter and fresh berries around for a beautiful brunch spread. You can also slice the loaf thick, toast it, and top with avocado or ricotta and honey for an elegant treat that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I keep the leftover croissant bread wrapped loosely in foil or in a bread bag on the counter—it stays fresh up to 3 days. If my kitchen’s warmer, I pop it in the fridge wrapped tightly to last about a week without drying out.

Freezing

This recipe freezes beautifully! I slice before freezing to make grabbing a piece or two a breeze. Wrapped tightly in plastic wrap and then foil, it stays good for up to 3 months. When I’m ready, I thaw overnight in the fridge or on the counter for a couple hours—it’s like fresh-baked again.

Reheating

To refresh leftover slices, I pop them in a toaster or toaster oven until warm and just crisp on the edges. You can also briefly heat in a 350°F oven for 5–7 minutes—just be careful not to overdo it or you’ll lose that tender crumb.

FAQs

Final Thoughts

This Croissant Bread Recipe is one of those kitchen projects that feels like a weekend treat. I love how it turns out flaky, buttery, and soft all at once—a real crowd-pleaser and a joy to make. Plus, seeing those layers and knowing you made it from scratch? So rewarding. I hope you’ll try it soon and make a little bakery magic right at home. Trust me, once you get the hang of the lamination steps, you’ll feel like a pro, and your family and friends will be asking for more!

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