Homemade Croissant Bread (Printable View)

Buttery, flaky French-style loaf with tender layers and golden crust

# 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, thinly sliced

→ Egg Wash

09 - 1 large egg
10 - 1 tablespoon milk

# How-To Steps:

01 - Combine flour, sugar, salt, and yeast in a large bowl, keeping yeast separate from salt. Pour in lukewarm milk, melted butter, and egg. Mix thoroughly until a sticky, cohesive dough forms.
02 - Knead dough for 7 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour or until doubled in volume.
03 - Punch down risen dough and shape into a rectangle. Wrap and refrigerate for 30 minutes to firm.
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, leaving a 1-inch border.
05 - Fold the unbuttered third over the center, then fold the remaining third on top. Rotate the dough 90 degrees so the open sides face you.
06 - Roll dough again to 12 x 16 inches. Perform a letter fold by folding into thirds. Wrap and refrigerate for 30 minutes.
07 - Repeat rolling, folding, and chilling two more times for a total of three turns. Chill for 30 minutes after the final fold.
08 - Roll dough to approximately 8 x 16 inches. Roll tightly from the short edge into a cylinder, sealing the seam.
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 with 1 tablespoon milk until blended. Brush the entire surface of the loaf with egg wash.
11 - Bake for 35 to 40 minutes until deep golden brown and the loaf sounds hollow when tapped. Tent loosely with foil if browning too quickly.
12 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing for clean cuts.

# Expert Advice:

01 -
  • You get all those buttery flaky layers without shaping dozens of individual croissants
  • The dough comes together with ingredients you already have in your kitchen
  • Slices toast beautifully and freeze better than traditional croissants
02 -
  • If butter starts melting through the dough during rolling, stop and refrigerate immediately
  • Measuring flour by weight instead of cups gives you consistent results every time
  • Letting the loaf cool completely prevents the interior from becoming gummy
03 -
  • Use a ruler or measure against your forearm to get even dough rectangles
  • If your kitchen is warm, chill the rolling pin and work surface between turns

Go Back