Homemade Croissant Bread (Printable Version)

Buttery laminated loaf with flaky croissant layers

# What You 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

# How To Make:

01 - Combine flour, sugar, salt, and yeast in a large bowl, positioning yeast away from direct salt contact. Pour in lukewarm milk, melted butter, and egg. Mix thoroughly until a sticky, uniform dough forms.
02 - Knead dough on a lightly floured surface for 7 to 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 risen dough and shape into a rectangle. Wrap and refrigerate for 30 minutes to firm.
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 over to create a neat rectangular package. Rotate 90 degrees so the open edges face you.
06 - Roll dough again into a 12 x 16-inch rectangle. Perform a letter fold by folding into thirds. Wrap and refrigerate for 30 minutes.
07 - Repeat rolling, folding, and chilling two additional times for a total of three complete turns. Chill 30 minutes between each turn.
08 - After final chill, roll dough to approximately 8 x 16 inches. Roll tightly from the short end into a cylinder, sealing the seam firmly.
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 milk for egg wash. Brush entire loaf surface evenly for golden browning.
11 - Bake for 35 to 40 minutes until deep golden brown and loaf sounds hollow when tapped. Tent with foil if top browns too quickly.
12 - Let cool in pan for 10 minutes, then transfer to wire rack. Cool fully before slicing to maintain texture.

# Expert Advice:

01 -
  • The satisfaction of pulling apart those flaky layers like they're some wonderful secret you uncovered
  • How something so fancy and French-tasting comes together in a regular loaf pan
  • That moment when warm butter hits fresh bread and suddenly everything is right with the world
02 -
  • Cold butter is absolutely nonnegotiable, if it starts melting into your dough you lose those beautiful distinct layers
  • Let the dough rest in the fridge between folds, fighting cold butter creates frustration and uneven lamination
  • A warm kitchen is your enemy here, work quickly and keep returning dough to refrigerator
03 -
  • Use a ruler during rolling phases to ensure proper rectangle dimensions, evenly sized folds create consistent layers
  • Brush off excess flour between folds to prevent raw flour streaks in your finished loaf

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