Homemade Croissant Bread (Printable)
Buttery, flaky French-style loaf with golden 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 Cook:
01 - Combine flour, sugar, salt, and yeast in a large bowl, keeping yeast separate from salt. Pour in lukewarm milk, melted butter, and cracked egg. Mix thoroughly until a sticky, cohesive dough forms.
02 - Knead the dough on a floured surface for 7–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in volume.
03 - Punch down the risen dough and shape into a rectangle. Cover tightly and refrigerate for 30 minutes to firm the gluten.
04 - On a lightly floured surface, roll the chilled 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 packet. Rotate the dough 90 degrees so the open ends face you.
06 - Roll the dough again into a 12 x 16-inch rectangle. Perform a letter fold by folding into thirds. Wrap in plastic and refrigerate for 30 minutes.
07 - Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn. This creates a total of three complete turns for maximum flakiness.
08 - After the final chill, roll the dough to approximately 8 x 16 inches. Roll tightly from the short end into a cylinder, sealing the seam securely.
09 - Place the loaf 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 together egg and milk for the egg wash. Brush the entire surface of the risen loaf evenly with the mixture.
11 - Bake for 35–40 minutes until deep golden brown and the loaf sounds hollow when tapped. Tent loosely with foil if the top browns too quickly.
12 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool fully before slicing to preserve the layered structure.
# Expert Tips:
01 -
- You get all the buttery, flaky magic of croissants without the tedious individual shaping
- The smell that fills your kitchen will make you feel like you've been secretly transported to a Parisian boulangerie
02 -
- If your butter starts squishing out during rolling, stop immediately and chill the dough for 15 minutes
- The chilling steps between folds are non-negotiable—warm butter means no layers
03 -
- Weigh your ingredients if possible—flour measurements vary wildly and precision matters here
- Mark your dough with small indentations after each fold so you remember how many turns you've completed