Homemade Croissant Bread (Printable)

Buttery, flaky French-style loaf with delicate layers. Perfect toasted with jam or honey for a luxurious breakfast treat.

# 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

# Steps:

01 - In a large bowl, combine flour, sugar, salt, and yeast, ensuring yeast does not directly contact salt. Pour in lukewarm milk, melted butter, and beaten egg. Mix thoroughly until a sticky, cohesive dough forms.
02 - Knead the dough on a lightly floured surface for 7–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in volume.
03 - Punch down the risen dough and shape into a rectangle. Cover tightly and refrigerate for 30 minutes to firm the gluten structure.
04 - On a floured surface, roll 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 over the center, then fold the remaining third on top to create a neat rectangular package. Rotate the dough 90 degrees so the open edges face you.
06 - Roll the dough again into a 12 x 16-inch rectangle. Perform a letter fold by folding into thirds. Wrap tightly and refrigerate for 30 minutes.
07 - Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn, for a total of three complete laminations.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Starting from the short edge, roll tightly into a cylinder and pinch the seam to seal.
09 - Place the loaf seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely with plastic and let rise until doubled, about 1 hour.
10 - Preheat oven to 375°F. Whisk together egg and 1 tablespoon milk for the egg wash. Brush the entire surface of the risen loaf evenly.
11 - Bake for 35–40 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Tent with aluminum foil if the top browns too quickly.
12 - Allow the loaf to rest in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing to preserve the delicate interior structure.

# Expert Advice:

01 -
  • You get all those gorgeous flaky croissant layers without shaping individual pastries
  • The loaf form means you can wake up, slice, and toast like regular bread but with ten times the flavor
  • It makes the house smell incredible for hours, which is basically free aromatherapy
02 -
  • Keep everything cold during the lamination process or the butter will melt into the dough instead of creating separate layers
  • If butter starts breaking through the dough, dust with flour and chill immediately before continuing
  • The tenting foil trick is crucial because the egg wash can darken quickly while the inside needs more time
03 -
  • Weigh your ingredients if possible, as precise measurements make the lamination process much more predictable
  • Use a ruler or measure with your hand to keep those rectangle dimensions consistent across folds

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