Homemade Croissant Bread (Printer-friendly)
Tender, buttery loaf capturing flaky croissant layers in sliceable 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
# Method:
01 - In a large bowl, combine flour, sugar, salt, and yeast, placing yeast away from direct salt contact. Add lukewarm milk, melted butter, and egg. Mix until a sticky dough forms.
02 - Knead the dough for 7–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in size.
03 - Punch down dough and shape into a rectangle. Cover and refrigerate for 30 minutes to relax the gluten.
04 - On a lightly floured surface, roll dough into a 12 x 16-inch rectangle. Arrange cold butter slices over two-thirds of the dough.
05 - Fold the unbuttered third over the butter, then fold remaining third over to form a neat rectangle. Rotate 90 degrees so openings face you.
06 - Roll into a 12 x 16-inch rectangle again. Perform a letter fold by folding into thirds. Wrap and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and chilling process two more times for a total of three turns, chilling 30 minutes between each.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Roll tightly from the short edge into a loaf shape.
09 - Place seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely and let rise until doubled, about 1 hour.
10 - Preheat oven to 375°F. Whisk egg and milk for egg wash. Brush evenly over loaf surface.
11 - Bake for 35–40 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
12 - Cool in pan for 10 minutes, then transfer to wire rack to cool fully before slicing.
# Expert Tips:
01 -
- The satisfaction of pulling apart those buttery layers when you slice into it, revealing days of work in one stunning moment
- It transforms ordinary breakfast toast into something that feels like a weekend treat, even on busy weekdays
02 -
- Keep everything cold during laminating, working quickly if you feel butter softening against the dough
- Resist the urge to skip or rush the chilling times between folds, or you will lose those distinct flaky layers
03 -
- Weigh ingredients instead of using cups for consistent results every single time
- Place a rimmed baking sheet on the rack below to catch any butter drips during baking