Croissant Bread
Croissant bread is a rich, buttery, and flaky pastry-bread hybrid that combines the best of croissants and traditional bread. This recipe will guide you through making croissant bread at home, from preparing the laminated dough to baking the perfect golden loaf. Whether enjoyed plain, toasted, or in a sweet or savory dish, croissant bread is a delightful treat for any occasion.
Servings: 4 servings
Calories: 350kcal
Equipment
- Rolling Pin
- Baking sheet
- Pastry brush
- Dough scraper
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter
- 1/4 cup Sugar
- 1 packet Active dry yeast
- 1 cup Milk
- 1 tsp Salt
- 1 Egg
Instructions
- Prepare the Dough – In a bowl, mix warm milk, sugar, and yeast. Let sit until foamy. Add flour and salt, then knead until a smooth dough forms.
- Laminating the Dough – Roll out the dough into a rectangle, layer with cold butter, and fold it over. Repeat the rolling and folding process multiple times to create flaky layers.
- Resting the Dough – Wrap the dough and let it rest in the refrigerator for at least 8 hours.
- Shaping the Bread – Roll out the dough, fold it into a loaf shape, and place it in a baking pan.
- Final Proofing – Let the shaped dough rise for another hour until it puffs up.
- Baking the Croissant Bread – Brush with egg wash and bake at 375°F (190°C) for 25 minutes, or until golden brown.
- Cooling and Serving – Let the bread cool slightly before slicing and serving.
Notes
- For a sweeter version, add a layer of cinnamon sugar before folding the dough.
- If you don’t have a dough scraper, use a flat spatula to help with folding.
- Store leftovers in an airtight container at room temperature for up to three days.