Name: Croissant Bread Recipe
Prep time: 30 min
Cook time: PT-487316H36M33S
Total time: PT-487316H36M33S
Cuisine: French
Ingredients: 2 1/4 teaspoons active dry yeast (1 packet); 1/2 cup warm milk (110°F/45°C); 1/4 cup sugar; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 1/2 cup unsalted butter, softened (for the dough); 2/3 cup unsalted butter, chilled and cut into small cubes (for laminating); 1 large egg (for egg wash); 2 tablespoons milk (for egg wash)

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Croissant bread is a wonderfully flaky and buttery loaf that combines the tender layers of a croissant with the shape and texture of a traditional bread. It has a delicate, soft crumb, a crispy exterior, and a rich, buttery flavor that will have you coming back for more. This unique bread is perfect for breakfast, as a side dish, or even as a base for sandwiches. With its melt-in-your-mouth texture and light, airy layers, croissant bread is a real treat for anyone who loves buttery pastries.

Why You’ll Love This Recipe

This croissant bread recipe gives you the best of both worlds—flaky layers and a soft, pillowy bread texture. It’s perfect for those who want the deliciousness of croissants but with the convenience of a loaf. Whether you’re making it for a special occasion, brunch, or simply to enjoy with your morning coffee, it’s guaranteed to impress. The buttery aroma that fills the kitchen while baking is just one of the many reasons you’ll fall in love with this recipe.

Croissant Bread Recipe

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup warm milk (110°F/45°C)
1/4 cup sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened (for the dough)
2/3 cup unsalted butter, chilled and cut into small cubes (for laminating)
1 large egg (for egg wash)
2 tablespoons milk (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Activate the Yeast:

In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the yeast becomes foamy and bubbly.

2. Make the Dough:

In a large bowl or stand mixer, combine the flour and salt. Add the activated yeast mixture and the softened butter. Mix until the dough comes together. If you’re using a stand mixer, knead on medium speed for about 5-7 minutes until the dough is smooth and elastic.
If kneading by hand, turn the dough out onto a floured surface and knead for about 10 minutes until smooth.

3. Let the Dough Rise:

Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.

4. Prepare the Butter for Laminating:

Once the dough has risen, punch it down to release the air. Roll the dough into a rectangle about 10×12 inches on a lightly floured surface.
Place the chilled, cubed butter on the center of the dough and fold the dough over the butter, sealing the edges. The butter should be fully encased in the dough.

5. Laminate the Dough:

Roll the dough out into a large rectangle about 12×16 inches. Fold the dough into thirds like a letter, then wrap it in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, take the dough out and repeat the process of rolling it out into a rectangle and folding it into thirds. Refrigerate for another 30 minutes.
Repeat this process 2-3 more times to create the layers.

6. Shape the Loaf:

Once the dough has been laminated, roll it into a long rectangle (about 12×8 inches) and then roll it up tightly, like a jelly roll. Place the rolled dough seam-side down in a greased loaf pan (8×4 inches).

7. Let the Dough Rise Again:

Cover the loaf pan with a kitchen towel or plastic wrap and let it rise for another 1-1.5 hours, or until the dough has risen slightly above the top of the pan.

8. Preheat the Oven:

Preheat your oven to 375°F (190°C) while the dough is rising.

9. Brush with Egg Wash:

In a small bowl, whisk together the egg and milk for the egg wash. Once the dough has risen, brush the top with the egg wash to give the bread a golden, glossy finish.

10. Bake the Bread:

Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
If the top starts to brown too quickly, cover the loaf loosely with foil and continue baking.

11. Cool and Serve:

Allow the croissant bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Servings and Timing

This recipe makes 1 loaf and takes approximately 3-4 hours to prepare, including rising and resting times, with 25-30 minutes of baking.

Variations

Add a Sweet Twist: Add a pinch of cinnamon and sugar to the dough or brush the bread with a honey glaze for a sweet touch.
Herb Croissant Bread: Mix in finely chopped herbs like rosemary, thyme, or parsley into the dough for a savory version.
Cheese and Garlic Croissant Bread: Add grated cheese (such as Parmesan or cheddar) and minced garlic to the dough or sprinkle on top before baking for a savory, cheesy twist.

Storage/Reheating

Storage: Store any leftover croissant bread in an airtight container at room temperature for up to 2 days. It’s best enjoyed fresh but can be reheated or toasted.
Reheating: Reheat slices of croissant bread in the oven at 350°F (175°C) for about 5-7 minutes to warm it up and regain some of its flakiness.

FAQs

Can I make croissant bread without a stand mixer?

Yes, you can make this recipe by hand! Knead the dough for about 10 minutes until smooth and elastic. You’ll need to be patient with the process, but it’s totally doable.

Can I freeze croissant bread dough?

Yes, you can freeze the laminated dough. After the final folding step, wrap the dough tightly in plastic wrap and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight and then let it rise and bake as directed.

Can I make this bread without butter?

Butter is essential for creating the flaky layers in croissant bread. If you’re looking for a dairy-free version, you can try using dairy-free butter, but the texture may differ slightly.

Why does the dough need to be chilled during the laminating process?

Chilling the dough allows the butter to stay firm and helps create those delicate, flaky layers. It also prevents the butter from melting into the dough too soon.

Conclusion

Croissant Bread combines the best elements of croissants and traditional bread in a simple, easy-to-make loaf. With its flaky layers, buttery richness, and soft crumb, it’s a true treat for any bread lover. Whether you’re serving it as a side, making sandwiches, or enjoying it as a snack, croissant bread is sure to impress. The combination of textures and flavors is simply irresistible, and it’s a perfect addition to any meal! Enjoy!