Introduction

This Croissant Bread recipe combines the flaky, buttery layers of a classic croissant with the comforting shape of a loaf. Perfect for breakfast or a special brunch, it offers rich flavor and a tender crumb that’s sure to impress your family and friends.

This image shows two slices of flaky bread with a golden-brown crust and many white soft layers inside, resting on a wooden cutting board. The bread's layers are thin and curved, giving it a light and airy look. Bread crumbs are scattered around on the board and the white marbled surface underneath. Part of the full loaf with a shiny crust is shown on the right side, and a striped towel is blurred above the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk, warm but not hot
1 packet active dry yeast (2 ¼ teaspoons)
3 tablespoons honey
3 tablespoons butter, softened
2–3 cups all-purpose flour
1 ½ teaspoons salt
⅔ cup butter, cold (for laminating)
1 egg
2 tablespoons milk (for egg wash)

Instructions

Step 1: In the bowl of a stand mixer, whisk together warm milk, yeast, and honey. Cover and let it foam for 5 minutes.
Step 2: Add softened butter, 2 cups of flour, and salt to the yeast mixture. Using the dough hook, mix until dough starts to come together, scraping the bowl as needed.
Step 3: Add extra flour two tablespoons at a time until you get a soft dough that pulls away from the bowl but isn’t dry.
Step 4: Knead the dough for 5 minutes on medium speed or by hand on a lightly floured surface.
Step 5: Place dough in a lightly oiled bowl, cover, and let it rest at room temperature for about 1 hour until doubled in size.
Step 6: Transfer the dough to a parchment-lined baking sheet and gently press into a 9×14-inch rectangle. Cover and chill in the fridge for 20 minutes.
Step 7: Slice the cold butter into ⅛-inch-thick slices. Place half the butter slices in the center third of the dough, fold one side over, then add remaining butter and fold the other side over, creating a butter-dough-butter sandwich.
Step 8: Roll the dough into a 9×14-inch rectangle. Fold each side over the center, like a letter fold. Roll out again to the same size. Cover and chill for 20 minutes.
Step 9: Remove dough and repeat the tri-fold and rolling two more times, chilling briefly if needed between folds.
Step 10: Roll dough from the short side into a 9-inch log. Spray a loaf pan with non-stick spray, place the dough inside, cover, and let rise at room temperature while preheating oven to 375°F.
Step 11: When the dough rises just above the pan, score the top horizontally several times. Whisk egg and milk for an egg wash and brush over the loaf.
Step 12: Bake uncovered for 10 minutes, then cover loosely with foil to prevent over-browning. Continue baking 20 minutes more until golden and internal temperature reaches 190°F.
Step 13: Let the bread rest in the pan for 10 minutes, then remove and cool completely before slicing.

Tips & Variations

Use cold butter for laminating to achieve distinct flaky layers, but let it soften slightly for easier slicing.
For extra flavor, add a teaspoon of vanilla or almond extract to the dough.
Try folding in cinnamon and sugar during the lamination for a sweet twist.
Store the bread wrapped in foil or an airtight container to maintain freshness.

Storage

Store croissant bread wrapped tightly in foil or a sealed container at room temperature for up to 2 days. For longer storage, freeze slices in an airtight bag for up to 1 month. Reheat slices gently in a toaster or oven to restore crispness before serving.

How to Serve

The image shows two slices of bread with a golden-brown crust and soft, light beige interior resting on a wooden cutting board. The bread has many visible layers inside, showing a flaky texture. There are crumbs scattered around the cutting board and on the white marbled surface below. Part of the rest of the loaf is visible to the right of the slices. In the background, a cloth with white and brown stripes is placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough by hand instead of a stand mixer?

Yes, knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. It may take a little longer than using a mixer but works just as well.

Why do I need to laminate the dough with butter?

Laminating creates the signature flaky layers found in croissants by repeatedly folding butter into the dough. This process traps steam and separates the dough layers during baking for light, buttery texture.