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Croissant Bread is gorgeous and fluffy with crispy, flaky layers on the skin. It’s additionally one of the crucial scrumptious breads you’ll ever style – it is going to be love at first chew!  Add it to your subsequent brunch unfold and use it to make French toast, sandwiches, and breakfast casseroles!

Home made bread is certainly one of my favourite issues to bake! I was intimated to make yeast bread but it surely’s truly not unhealthy in any respect! Try my newbie’s information to baking bread, should you’re simply getting began. And this easy no-knead bread or my grandma’s excellent home made bread are nice recipes for any newbie!

Overhead shot of slices of croissant bread on cutting board.

Causes You’ll Love This Recipe

  • Unbelievable Style and Texture: Croissant bread smells and tastes like a croissant however slices like sandwich bread.
  • Step-by-Step Directions: This guided publish will set you up for fulfillment in making this scrumptious pastry bread! I stroll you thru all of the steps and share my finest suggestions.

What’s Croissant Bread?

Get able to be blown away by this irresistibly scrumptious croissant bread! It’s made with a easy croissant dough baked in a loaf pan. The style and texture are identical to one thing you’ll discover in a French bakery. One chew and you may be obsessive about the layers of butter and the trace of sweetness. The within is melt-in-your-mouth comfortable and fluffy, with a crispy, flaky crust.

As an added plus, it’s tremendous versatile! It’s fantastic by itself or toasted and smeared with cinnamon butter or jam, but it surely additionally cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! Regardless of the way you take pleasure in it, you’re certain to find it irresistible a lot!

Elements You’ll Want

This croissant bread makes use of including honey for sweetness and loads of butter for laminating the dough. Laminating dough (or folding in butter) will assist create the various layers of ethereal flakiness. Try the recipe card on the backside of the publish for the entire precise measurements.

  • Milk: For further richness, this recipe makes use of milk as a substitute of water to activate the yeast.
  • Yeast: 1 packet of lively dry yeast is sufficient for one loaf of this bread.
  • Honey: Provides simply sufficient sweetness.
  • Butter: For buttery taste.
  • Flour: All-purpose flour will work the perfect for max tenderness.
  • Salt: To convey out the entire flavors.
  • Butter: Cprevious butter is folded into the dough through the lamination course of. When it bakes, the butter melts, leading to heat, scrumptious buttery layers.
  • Egg and Milk: We combine one giant egg and a small quantity of milk collectively to create an egg wash, which is brushed over the loaf to provide it a golden brown sheen.
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

Methods to Make Croissant Bread

There are fairly a couple of steps for making home made croissant bread, however they’re all very easy and so price it. Scroll via to discover ways to make the perfect home made bread!

Make, Rise, and Chill the Dough

Overhead shot of yeast mixture in bow. Overhead shot of yeast mixture in bow.
Angle shot of yeast mixture being mixed with butter and flour with dough hook in stand mixer. Angle shot of yeast mixture being mixed with butter and flour with dough hook in stand mixer.
Overhead shot of ball of croissant bread dough at the bottom of stand mixer bowl. Overhead shot of ball of croissant bread dough at the bottom of stand mixer bowl.
Overhead shot of dough pounded out into a 9x14 rectangle. Overhead shot of dough pounded out into a 9x14 rectangle.
  1. Proof the Yeast: Add the milk, prompt yeast, and honey to the bowl of a stand mixer. Whisk collectively and canopy for five minutes. The combination ought to foam up.
  2. Combine in Butter, Flour, and Salt: Add the softened butter, 2 cups of flour, and salt. Utilizing the dough hook attachment, combine the elements at low pace. Add in extra flour if wanted. The dough ought to draw back from the bowl of the mixer however not be too dry. Knead the dough for five minutes within the mixer on medium pace or on a evenly floured floor utilizing your fingers.
  3. Rise the Dough: Add the dough to a evenly oiled bowl and canopy it. Let the dough relaxation at room temperature for about an hour. The dough ought to double in measurement.
  4. Chill the Dough: Line a baking sheet with parchment paper or a silicone baking mat. As soon as the dough has risen, dump it out onto the lined baking sheet and pound it flat together with your hand or a rolling pin right into a 9×14-inch rectangle. Cowl the dough and place it within the fridge for 20 minutes. As soon as the dough has chilled, take away it from the fridge.

Laminating the Dough

Overhead shot of 9x14 rectangular dough with butter squares placed down the middle third of the rectangle. Overhead shot of 9x14 rectangular dough with butter squares placed down the middle third of the rectangle.
Overhead shot of butter squares laid out over the third of the 9x14 rectangle that had been folded over the middle third. Overhead shot of butter squares laid out over the third of the 9x14 rectangle that had been folded over the middle third.
Overhead shot of croissant bread dough folded in thirds. Overhead shot of croissant bread dough folded in thirds.
Overhead shot of dough pounded out into another 9x14 rectangle. Overhead shot of dough pounded out into another 9x14 rectangle.
  1. Organize the Pads of Butter: Slice the marginally softened butter into ⅛ inch-thick slices, then lay half of the slices within the middle ⅓ of the slab of dough,
  2. Fold One Facet and Layer on the Remaining Butter: Fold one facet of the middle of the slab on prime of the butter. Lay the opposite half of the butter slices on prime of the dough and fold over the opposite facet.
  3. Roll and Fold: Roll this slab out into one other 9×14-inch rectangle. Fold it once more one facet over the middle and the remaining facet on prime of that, like a letter fold.
  4. Roll Out the Dough and Chill: Roll it into one other 9×14-inch slab, place it again on the pan, cowl it, and refrigerate for one more 20 minutes.

Form and Elevate the Croissant Bread Dough

Overhead shot of someone rolling up dough. Overhead shot of someone rolling up dough.
Overhead shot of rolled dough in loaf pan. Overhead shot of rolled dough in loaf pan.
Overhead shot of scored rolled dough in loaf pan. Overhead shot of scored rolled dough in loaf pan.
  1. Roll Right into a Log Form: Working from the brief facet, roll the dough right into a log about 9 inches in size.
  2. Cowl and Elevate the Loaf: Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cowl the loaf and let it relaxation at room temperature to rise. Whereas the loaf is rising, preheat an oven to 375 levels Fahrenheit.
  1. Rating and Bake: As soon as the loaf raises, rating it horizontally a couple of instances with a knife. Make the egg wash and brush it on the highest of the loaf. Bake the loaf for 10 minutes, uncovered. Frivolously place foil excessive to maintain it from getting too darkish. Proceed baking for 20 minutes till the crust is golden brown. The within temperature ought to be 190 levels Fahrenheit. Take the loaf out of the oven and let it relaxation within the pan for at the least 10 minutes, then take away it from the pan to complete cooling.
Side shot of baked croissant bread with browned top. Side shot of baked croissant bread with browned top.

Ideas for Excellent Croissant Bread

Merely comply with the entire steps, and also you’ll see that making croissant bread is definitely fairly straightforward. Listed below are some suggestions so it seems excellent!

  • Butter Temperature: The butter for lamination ought to be comfortable sufficient to chop simply however not comfortable sufficient to unfold. If the butter turns into too comfortable, unfold it as a substitute of putting the pats of butter, fold up the dough into the tri-fold like regular then pop it within the fridge for 20 minutes to harden the butter a bit earlier than rolling out. 
  • If the Dough is Sticky: If the dough is getting sticky whilst you knead it you may add a dusting of flour, however don’t add an excessive amount of and dry the dough out.
  • Temperature of the Dough Make certain the dough is chilly however not too arduous to roll out. Twenty minutes is probably not sufficient time to chill it down, however whether it is too chilly or arduous to roll out, cowl it and let it sit at room temperature for a couple of minutes till it’s simply comfortable sufficient to roll out. 
  • Utilizing Foil to Bake: Watch the crust’s colour; as soon as you are taking the foil off, it can brown fairly rapidly. Test the interior temperature for doneness, and if it’s nonetheless not the fitting temperature however the colour is getting darkish, place the foil again on prime whereas it finishes baking.
  • Added Flavors: One in all my favourite issues I had in Paris was their chocolate croissants. When you’re doing the lamination course of, perhaps add some chocolate, raisins, or a cinnamon sugar combination to your layers!

Side shot of croissant loaf sliced down the middle. Side shot of croissant loaf sliced down the middle.

Storing Leftover Croissant Bread

Earlier than storing your bread, be sure that it has cooled fully; in any other case, the loaf will sweat and develop into soggy.

  • Refrigerate: Retailer your loaf within the fridge to make it last more! When you place it in an hermetic container and put it in your fridge, it can final for about 7 days.

Overhead shot of plated slices of croissant bread. Overhead shot of plated slices of croissant bread.

Extra Bread Recipes You’ll Love

If this unimaginable croissant bread has given you inspiration to make extra bread, try the recipes under!

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Make the Dough

  • Add the milk, yeast, and honey, to the bowl of a stand mixer. Whisk collectively and canopy for five minutes. The combination ought to foam up.

  • To the identical bowl, add the softened butter, 2 cups of flour, and salt. Utilizing the dough hook attachment, combine the elements till they start to return collectively. Scrape the perimeters of the bowl to include all of the elements.

  • Add extra flour, if wanted, two tablespoons at a time, till a comfortable dough varieties, scraping the perimeters of the bowl as wanted. The dough ought to draw back from the bowl of the mixer however not be too dry.

  • As soon as the dough has fashioned, knead it for five minutes within the mixer on medium pace or on a evenly floured floor together with your fingers.

Relaxation and Chill the Dough

  • Add the dough to a evenly oiled bowl and canopy it. Let the dough relaxation at room temperature for about an hour. The dough ought to double in measurement.

  • Line a baking sheet with parchment paper or a silicone baking mat. As soon as the dough has risen, dump it onto the lined baking sheet and pound it flat right into a 9×14-inch rectangle.

  • Cowl the dough and place it within the fridge for 20 minutes. As soon as the dough has chilled, take away it from the fridge.

Laminate the Dough

  • For step one of laminating the dough, slice the marginally softened butter into ⅛ inch-thick slices.

  • Lay half of the slices within the middle ⅓ of the slab of dough, and fold one facet of the middle of the slab on prime of the butter.

  • Lay the opposite half of the butter slices on prime of the dough and fold the opposite facet on prime of that. You need to have a butter, dough, butter layering sample the place the skin of the slab is all dough with no uncovered butter.

  • Roll this slab out into one other 9×14-inch rectangle. Fold it once more one facet over the middle and the remaining facet on prime of that, like a letter fold. Roll it into one other 9×14 inch slab, place it again on the pan, cowl and place it again within the fridge for one more 20 minutes.

  • After 20 minutes, take the dough out and off the pan, do a tri-letter fold on it once more, and roll it again right into a 9×14-inch slab. Do the tri-fold another time and roll it again right into a 9×14-inch slab.

Form and Rise the Dough

  • Now, working from the brief facet, roll the dough right into a log about 9 inches in size.

  • Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cowl the loaf and let it relaxation at room temperature to rise. Whereas the loaf is rising, preheat an oven to 375 levels Fahrenheit.

Rating and Bake

  • When the loaf has risen to only above the peak of the pan, rating it horizontally a couple of instances with a knife. Make the egg wash by whisking collectively the egg and milk, and brush the egg wash on the highest of the loaf.

  • Bake the loaf for 10 minutes, uncovered. Frivolously place foil excessive to maintain it from getting too darkish. Proceed baking for 20 minutes till the crust is golden brown and the interior temprature reaches 190 levels Fahrenheit.

  • Take the loaf out of the oven and let it relaxation within the pan for at the least 10 minutes, then take away it from the pan to complete cooling.

Serving: 8slicesEnergy: 2718kcalCarbohydrates: 256gProtein: 43gFats: 172gSaturated Fats: 106gPolyunsaturated Fats: 8gMonounsaturated Fats: 44gTrans Fats: 6gLdl cholesterol: 612mgSodium: 4906mgPotassium: 829mgFiber: 7gSugar: 66gVitamin A: 5513IUVitamin C: 0.3mgCalcium: 452mgIron: 13mg

Vitamin info is robotically calculated, so ought to solely be used as an approximation.



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