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Croissant Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 62 reviews
  • Author: Julia
  • Prep Time: 4 hours 45 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours 30 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This Croissant Bread Loaf combines the flaky, buttery layers of classic croissants with the convenience of a loaf form. Perfect for breakfast or as a delightful snack, this bread uses a laminated dough technique with multiple folds of butter to create its tender, layered texture. With detailed steps for dough preparation, lamination, and baking, this recipe yields a rich, golden loaf ideal for slicing and serving with butter or jam.

Ingredients

Scale

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: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow the mixture to sit for about 5 minutes or until foamy on top. Add salt, butter, and 2 cups (250g) flour. Beat on medium speed for 2 minutes, scraping down the bowl as needed. Add remaining flour and beat on low speed until a soft dough forms that pulls away from the sides.
  2. Knead the dough: Beat the dough in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add small amounts of flour if dough is too sticky, aiming for a soft, slightly tacky dough. Perform the windowpane test to ensure sufficient kneading.
  3. First rise: Lightly grease a large bowl and place the dough inside, turning to coat all sides. Cover and let rise in a warm spot for 1.5 to 2 hours or until nearly doubled in size.
  4. Flatten dough and chill: Punch down dough to release air and place on a silicone mat or floured baking sheet. Flatten gently into a 10×14-inch rectangle. Cover and refrigerate for 20 minutes.
  5. Prepare butter for lamination: Slice the salted butter into 1/4-inch thick pieces, ensuring it is softened but not overly soft, about 60°F (15°C) for pliability.
  6. First lamination: Remove dough from refrigerator. Place butter along the center third of the dough rectangle. Fold one edge over the butter, then the other edge over that. Pinch short ends to seal butter inside. Roll dough into a 9×12-inch rectangle, fold edges over like a business letter, cover, and refrigerate for 20 minutes.
  7. Second and third laminations: Remove dough and roll out to 9×12 inches. Fold edges over like a letter, rotate dough, and repeat rolling and folding. Cover and refrigerate for 20 minutes after each fold.
  8. Final lamination and shaping: After the last fold, roll dough out to 9×12 inches twice as done previously. Roll the dough from a 9-inch side into a log and cut into 5 even rolls.
  9. Second rise: Grease a 9×5-inch loaf pan. Place rolls seam side down in the pan, cover tightly, and allow to rise until slightly puffy, about 45 to 60 minutes.
  10. Preheat oven and prepare egg wash: Preheat oven to 350°F (177°C). Whisk egg and water together for egg wash.
  11. Brush and bake: Generously brush the risen loaf with egg wash. Bake for 1 hour, loosely tenting with foil after 25 minutes to prevent over-browning. Bread is done when an instant-read thermometer reaches 195°F (90°C) in the center.
  12. Cool: Remove loaf from oven and cool in the pan on a wire rack for 30 minutes. Run a knife around edges and remove bread from pan. Cool an additional 15 minutes on the rack before slicing to prevent falling apart.
  13. Storage: Store leftover bread covered at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months. Thaw before serving and warm as desired.

Notes

  • Overnight Dough: After shaping rolls, cover and refrigerate up to 15 hours. Remove, keep covered, and allow to rise for 1-2 hours before baking. Alternatively, refrigerate dough after initial rise for up to 12 hours then allow full rise on counter for 2 hours before proceeding.
  • Freezing Dough: Freeze shaped dough loaf after final lamination for up to 3 months. Thaw in refrigerator at least 3 hours before allowing to rise on the counter for 1-2 hours.
  • Butter Temperature: Butter for lamination should be around 60°F (15°C) for easy rolling and layering, matching dough temperature.
  • Milk Substitution: Whole milk is preferred, but lower-fat or non-dairy milk can be used. Avoid nonfat milk as it affects dough texture.
  • Yeast: Both active dry and instant yeast work. Active dry yeast may require slightly longer rise times.
  • Fillings: Dry fillings like cinnamon sugar, chopped nuts, or chocolate chips can be added before rolling. Avoid wet fillings like jam due to moisture affecting baking.
  • Tools Recommended: Stand mixer with dough hook, silicone baking mat, rolling pin, loaf pan, pastry brush, instant-read thermometer, cooling rack.
  • Yield Adjustments: The recipe should not be halved or doubled. Freeze any extra loaves if needed.

Nutrition

  • Serving Size: 1 slice (about 80g)
  • Calories: 280 kcal
  • Sugar: 5 g
  • Sodium: 250 mg
  • Fat: 13 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 60 mg

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