Print

Croissant Bread Loaf Recipe

Print Recipe

★★★★★

5 from 99 reviews

This Croissant Bread Loaf recipe combines the buttery, flaky layers of traditional croissants into a convenient loaf form. Featuring a rich dough laminated with layers of salted butter, it’s perfect for slicing and enjoying as breakfast or a snack, with a soft interior and golden, tender crust.

Ingredients

Scale

Dough Ingredients

  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 3 Tablespoons (38g) granulated sugar
  • 1 and 1/4 teaspoons salt
  • 3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 equal pieces
  • 3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed for dough and lamination

Lamination Butter

  • 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened

Egg Wash

  • 1 large egg, cold or room temperature
  • 1 Tablespoon (15ml) water

Instructions

  1. Preliminary Notes: Watch the video tutorial and refer to step-by-step photos before beginning. Make space in your refrigerator for a half baking sheet to be used in later steps.
  2. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, yeast, and sugar. Cover and let sit about 5 minutes until foamy. If no mixer is available, mix by hand using a large spoon or spatula.
  3. Add Ingredients and Mix: Add salt, softened butter, and 2 cups (250g) of flour. Beat on medium speed 2 minutes, scraping the bowl as needed. Add remaining flour and beat on low until a soft dough forms, pulling away from the bowl sides. Add 2-3 tablespoons more flour if dough is too sticky but avoid excess.
  4. Knead the Dough: Continue kneading using the mixer for 5 more minutes or knead by hand on a floured surface for 5 minutes. If sticky, sprinkle small amounts of flour to maintain a soft, slightly tacky texture. Check dough readiness with the bounce-back poke test or windowpane test.
  5. First Rise: Lightly grease a large bowl and place dough inside, turning to coat. Cover with plastic wrap, foil, or towel. Let rise in a warm spot for 1.5–2 hours until nearly doubled in size.
  6. Flatten the Dough: Punch down dough to release air and place on a lined or floured baking sheet. Gently flatten to a 10×14-inch (25x35cm) rectangle. Cover and refrigerate for 20 minutes to rest.
  7. Prepare Butter for Lamination: Slice salted butter into 1/4-inch thick pieces, ensuring it is slightly softened but not too soft. Review lamination tips to handle air bubbles, tears, and dough firmness.
  8. First Lamination: Remove dough from refrigerator. Place butter slices down the center third of the dough. Fold edges over the butter like a letter and seal the ends. Rotate dough and roll to a 9×12-inch (23x30cm) rectangle. Fold like a letter again, cover, and refrigerate 20 minutes.
  9. Second and Third Laminations: Repeat the rolling and folding process twice more: roll dough to 9×12 inches, fold like a letter, rotate, and roll again. After each fold, cover and refrigerate for 20 minutes. Do not exceed refrigeration times to prevent over-expansion.
  10. Final Lamination and Shaping: After the final fold and roll to 9×12 inches, roll the dough from a 9-inch side into a tight log. Cut the log into 5 even rolls.
  11. Second Rise: Grease a 9×5-inch (23x13cm) loaf pan and place rolls seam side down inside. Cover tightly and let rise about 45–60 minutes until slightly puffy.
  12. Preheat Oven and Egg Wash: Preheat oven to 350°F (177°C). Whisk together the egg and water to make an egg wash.
  13. Bake the Loaf: Brush the risen loaf generously with egg wash. Bake for 1 hour until golden brown. Tent with foil after 25 minutes to prevent excessive browning. The bread is done when an instant-read thermometer registers 195°F (90°C) in the center.
  14. Cool the Bread: Remove from oven and place pan on a wire rack. Cool the loaf 30 minutes in the pan, then run a knife around edges, remove loaf, and cool an additional 15 minutes before slicing. Bread may deflate slightly as it cools.
  15. Storage: Store leftover bread covered at room temperature for up to 3 days, in the refrigerator up to 1 week, or freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm before serving.

Notes

  • The yeast can be instant or active dry; activate it with warm milk and sugar before mixing dough.
  • Butter for lamination should be firm but pliable, not melted or overly soft, to maintain distinct layers.
  • Use a silicone baking mat for rolling the dough to prevent sliding and ease handling.
  • Do not extend refrigeration times during lamination steps, as it can cause over-expansion and difficulty working with the dough.
  • The windowpane test is helpful to ensure adequate gluten development.
  • Use an instant-read thermometer to confirm doneness; underbaked bread can be gummy inside.
  • Bread should cool sufficiently before slicing to maintain structure and prevent crumbling.

Keywords: croissant bread, laminated dough, buttery bread loaf, breakfast bread, layered bread

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