Croissant Bread Recipe

Introduction

Discover the delight of homemade croissant bread, a flaky and buttery treat perfect for breakfast or a special snack. This recipe guides you through creating layers of rich, tender dough that bake into golden perfection.

Ingredients

• 3 cups all-purpose flour
• 1 cup unsalted butter, cold
• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons sugar

Instructions

1. Step 1: In a large bowl, dissolve the yeast and sugar in warm milk and let it sit for 5-10 minutes until foamy. Gradually add the flour and mix to form a soft dough. Knead the dough on a floured surface until smooth and elastic, then cover and let it rise until doubled in size, about 1 hour.
2. Step 2: Roll the dough into a rectangle and evenly spread cold butter over two-thirds of the surface. Fold the dough into thirds, like a letter, to enclose the butter. Roll out the dough again and fold it several times to create layers.
3. Step 3: Shape the dough as desired, place on a baking sheet, and let it rise for another 30 minutes. Preheat the oven to 375°F (190°C) and bake until the bread is golden and flaky, about 20-25 minutes.

Tips & Variations

• For extra flaky layers, keep the butter and dough cold throughout the process.
• Try adding a sprinkle of cinnamon or filling with chocolate for a sweet variation.
• If you don’t have milk, you can substitute with water or a dairy alternative, but milk adds richness.

Storage

Store croissant bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Reheat in the oven at 350°F (175°C) for a few minutes to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be dissolved in liquid first, mix it directly with the flour and reduce the rising time slightly.

How do I know when the bread is done baking?

The croissant bread should be golden brown and sound hollow when tapped on the bottom. Additionally, the internal temperature should reach about 190°F (88°C) if you use a kitchen thermometer.

Croissant Bread Recipe

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4.7 from 122 reviews

This Croissant Bread recipe transforms the classic flaky, buttery croissant into a convenient pull-apart loaf, perfect for breakfast or a decadent snack. The dough is enriched with butter and gently layered to create tender, airy layers that bake into a golden, crispy crust. With simple ingredients and straightforward steps, this recipe brings the irresistible taste and texture of croissants into an easy-to-slice bread form.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 1 loaf (8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

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Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup sugar
• 1 cup whole milk, warm (around 110°F/43°C)
• 1/2 tsp salt

Butter Layer

• 1 cup unsalted butter, softened (about 2 sticks)

Instructions

1. Prepare the Dough: In a large mixing bowl, dissolve the yeast and a teaspoon of sugar in the warm milk. Let sit for 5-10 minutes until frothy. Add the remaining sugar, flour, and salt to the bowl, then mix and knead until the dough becomes smooth and elastic, about 8-10 minutes by hand or 5 minutes with a stand mixer. Cover and let it rise in a warm place until doubled in size, about 1 hour.
2. Layer with Butter: Punch down the risen dough and roll it out on a floured surface into a large rectangle, approximately 12 by 16 inches. Spread the softened butter evenly across the dough rectangle. Fold the dough into thirds, like a letter, then roll out again to the original size and fold once more. This layering technique creates the flaky texture reminiscent of croissants.
3. Bake Until Flaky: Preheat your oven to 375°F (190°C). Transfer the layered dough into a greased loaf pan, adjusting it so it fills the pan evenly. Let it rest for 20 minutes to rise slightly. Bake the bread for 30-35 minutes or until golden brown and flakey on top. Remove from oven, cool slightly, then slice and serve.

Notes

• Use cold butter for layering to achieve distinct flakey layers.
• Allow dough to rise fully for best texture and flavor.
• Use a sharp serrated knife to slice to maintain flaky structure without squashing.
• This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: croissant bread, flaky bread, layered butter bread, pull apart bread, breakfast bread, French bread recipe