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Croissant Bread Recipe

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4.5 from 78 reviews

This Croissant Bread recipe walks you through creating a flaky, buttery loaf with beautifully layered texture reminiscent of classic croissants. Using bread flour, cold butter, and a series of folds and rests, the dough develops rich, flaky layers perfect for breakfast or brunch. The bread is proofed and baked with steam to achieve a golden, crispy crust with a tender interior.

Ingredients

Scale

Essential Ingredients

  • 3 ½ cups bread flour
  • 1 ¼ cups cold water
  • ⅔ cup unsalted butter (cold, high-fat variety), divided
  • 2 ¼ tsp fresh yeast (or 1 packet active dry yeast)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 large egg (for egg wash)

Instructions

  1. Mix the Ingredients: In a large mixing bowl, combine bread flour, yeast, sugar, and salt. Mix until evenly blended.
  2. Add Water and Knead: Gradually add cold water while mixing. Transfer dough to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic, indicating good gluten development.
  3. First Rest: Shape dough into a ball and cover it with a damp cloth. Let it rest at room temperature for 30 minutes to relax the gluten and make rolling easier.
  4. Prepare the Butter: While the dough rests, shape ⅔ of the butter into a flat square about half an inch thick. Keep remaining butter cold for later use.
  5. Roll and Encase the Butter: Roll the rested dough into a square large enough to fully encase the butter block. Place the butter in the center and fold the dough edges over to seal it completely.
  6. First Folds: Roll the dough and butter package into a long rectangle. Perform a “book fold” by folding the dough into thirds. Wrap in plastic and chill in the refrigerator for 30 minutes to keep the butter firm.
  7. Final Folds: Repeat the rolling and folding (book fold) process two more times, chilling the dough for 30 minutes between each to maintain layering without melting the butter.
  8. Shape the Loaf: Roll the laminated dough into a large rectangle. Cut into even strips and layer them inside a greased loaf pan to build height and layered texture.
  9. Proof the Dough: Place the loaf pan in a warm spot and allow the dough to proof until nearly doubled in size, approximately 1 to 1.5 hours. This step ensures a light, airy crumb.
  10. Preheat the Oven and Prepare: Preheat the oven to 375°F (190°C). Place a tray filled with water at the bottom rack to create steam for a crispy crust. Brush the top of the loaf with a beaten egg to get a shiny golden finish.
  11. Bake: Bake the loaf for 25–30 minutes, or until the crust turns a deep golden brown and the bread sounds hollow when tapped. Ideal internal temperature should reach about 190°F (88°C).
  12. Cool: Remove from oven and transfer the bread to a wire rack to cool completely. This prevents the bottom from becoming soggy and allows the crust to retain crispness.

Notes

  • Maintain cold temperatures for butter and dough during lamination to ensure flaky layers.
  • Use an oven thermometer for accurate baking temperature.
  • Allow the bread to cool completely before slicing to preserve texture.
  • Fresh yeast gives the best rise, but active dry yeast works as a substitute.
  • If dough becomes sticky during kneading, lightly flour the surface but avoid adding too much flour to keep bread tender.
  • Adjust proofing time based on room temperature; warmer climates may require less time.
  • Steam in the oven is crucial for a crisp crust—don’t skip the water tray.

Keywords: croissant bread, laminated dough, flaky bread, homemade bread, layered bread, French bread, breakfast bread

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