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Croissant Bread Recipe

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★★★★★

4.7 from 110 reviews

This Croissant Bread recipe combines the buttery, flaky layers of classic croissants with the comforting shape of a loaf, perfect for slicing and enjoying with your favorite spreads. The dough is enriched with honey and butter, laminated with cold butter for that signature flakiness, then baked to a golden, tender finish.

Ingredients

Scale

Dough

  • 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

Butter For Laminating

  • ⅔ cup butter, cold

Egg Wash

  • 1 egg
  • 2 tablespoons milk

Instructions

  1. Make the Dough: In a stand mixer bowl, whisk together warm milk, yeast, and honey. Cover and let it foam for 5 minutes. Add softened butter, 2 cups flour, and salt. Mix with dough hook until ingredients combine, scraping sides as needed. Gradually add more flour two tablespoons at a time until a soft dough forms. Knead on medium speed for 5 minutes or by hand on a floured surface.
  2. Rest and Chill the Dough: Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled. Transfer dough onto a lined baking sheet and gently flatten into a 9×14-inch rectangle. Cover and refrigerate for 20 minutes.
  3. Laminate the Dough: Slice cold butter into ⅛ inch thick slices. Lay half of the butter slices on the center third of the dough. Fold one side of the dough over the butter, then layer the remaining butter slices on top and fold the remaining side over, creating a butter-dough-butter sandwich with no exposed butter. Roll this slab into a 9×14 inch rectangle, fold like a letter (one third over the center, then the other third on top), roll again into 9×14 inch slab. Refrigerate covered for 20 minutes. Repeat two more times the tri-letter fold and rolling into 9×14 inch slabs, chilling in between.
  4. Shape and Rise the Dough: Starting from the short side, roll the dough into a log about 9 inches long. Spray a loaf pan with non-stick spray and place the dough inside. Cover and let rise at room temperature until slightly above pan height. Preheat oven to 375°F.
  5. Score and Bake: Score the loaf horizontally a few times with a knife. Whisk egg and milk to make the egg wash and brush it over the loaf. Bake uncovered for 10 minutes, then cover loosely with foil to prevent over-browning. Continue baking for 20 minutes more, until crust is golden and internal temperature reaches 190°F. Let loaf rest in pan for 10 minutes before transferring to a cooling rack.

Notes

  • Use cold butter for laminating to achieve proper flaky layers.
  • Do not skip chilling steps between folds to develop layers.
  • Make sure milk is warm—around 100°F—to activate yeast but not kill it.
  • Scoring helps control expansion and gives a nice finish.
  • Allow bread to cool before slicing to preserve texture.

Keywords: croissant bread, laminated dough, homemade bread, buttery bread, flaky bread loaf, laminated bread

Find it online: https://islawhite.com/croissant-bread-recipe/