Description
This homemade croissant bread recipe creates bakery-style buttery, flaky layers using a simplified lamination technique. Perfect pull-apart bread that combines the rich texture of croissants with the convenience of a loaf format.
Ingredients
- 3½ cups (420g) bread flour – High protein content creates better gluten structure
- 1 cup (240ml) whole milk, warmed – Full-fat milk adds richness and tenderness
- 2¼ teaspoons (7g) active dry yeast – Fresh yeast can be substituted (use 1.5 times the amount)
- 3 tablespoons (45g) granulated sugar – Feeds the yeast and adds subtle sweetness
- 1½ teaspoons (9g) fine sea salt – Enhances flavor and strengthens dough structure
- 2 large eggs – One for the dough, one for egg wash
- 3 tablespoons (45g) unsalted butter, softened – Initial fat content for the base dough
- 1 cup (226g) unsalted European-style butter, room temperature – Higher fat content creates better layers
- 2 tablespoons (15g) all-purpose flour – Helps stabilize the butter block
- Pinch of salt – Enhances the butter’s flavor
Instructions
- Activate the Yeast: Warm milk to 105°F (40°C). Dissolve sugar in warm milk, sprinkle yeast over surface. Let sit 5-10 minutes until foamy.
- Make Base Dough: Add one beaten egg and softened butter to yeast mixture. Gradually incorporate flour and salt. Knead 8-10 minutes until smooth and elastic.
- First Rise: Place in greased bowl, cover, rise 1 hour until doubled. Punch down, wrap in plastic, refrigerate 2+ hours.
- Prepare Butter Block: Pound room-temperature butter between parchment into 6×8-inch rectangle. Dust with flour, refrigerate 30 minutes.
- Lamination – First Turn: Roll chilled dough into 10×12-inch rectangle. Place butter block in center, fold dough over like envelope. Roll into 12×18-inch rectangle, fold in thirds. Refrigerate 30 minutes.
- Second Turn: Repeat rolling and folding process once more. Refrigerate 2+ hours.
- Shape the Loaf: Roll laminated dough into 12×16-inch rectangle. Cut into 12 squares, stack in groups of 3, place cut-side up in greased 9×5-inch loaf pan.
- Final Proof: Cover with damp towel, proof 45-60 minutes until puffed. Brush with egg wash.
- Bake: Preheat oven to 375°F (190°C). Bake 30-35 minutes until golden brown and internal temperature reaches 190°F (88°C).
Notes
Temperature Control Tips: Butter and dough should have similar consistency during lamination. If butter is too hard, it breaks through dough. If too soft, it merges with dough.
Make-Ahead Instructions: After shaping, cover and refrigerate overnight. Remove 1 hour before baking for final proofing.
Storage: Store at room temperature 3 days, refrigerate up to 7 days, or freeze up to 3 months.
Troubleshooting: If layers aren’t flaky, butter likely melted into dough. Ensure proper temperature control throughout process.
- Prep Time: 90
- Cook Time: 35
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 4
- Sodium: 320
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 6
- Cholesterol: 65
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