Homemade Croissant Bread (Printable Version)
A beautiful fusion of croissant and bread with delicate buttery layers and a golden crust - perfect for breakfast or brunch.
# Ingredients:
→ For the Dough
01 -
3 ½ cups all-purpose flour (plus extra for dusting)
02 -
¼ cup granulated sugar
03 -
2 ¼ tsp active dry yeast (1 packet)
04 -
1 tsp salt
05 -
1 cup warm milk (43°C)
06 -
¼ cup warm water
07 -
2 tbsp unsalted butter, softened
08 -
1 egg, room temperature
→ For the Butter Block (Lamination)
09 -
1 cup unsalted butter, cold and cut into slabs
10 -
1 tbsp flour for dusting butter
→ For the Egg Wash
11 -
1 egg
12 -
1 tbsp milk or water
# Steps:
01 -
In a large mixing bowl, combine warm milk, warm water, and sugar. Stir in yeast and let sit for 5–10 minutes until foamy. Add the flour, salt, softened butter, and egg. Mix until a soft dough forms. Knead the dough by hand or with a stand mixer for 6–8 minutes until smooth and elastic. Form into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
02 -
Place the cold butter pieces on a sheet of parchment paper. Top with another sheet of parchment and use a rolling pin to pound and shape the butter into a 18×18 cm square. Refrigerate the butter block while the dough rises.
03 -
Once the dough has risen, punch it down and roll it into a 25×25 cm square on a lightly floured surface. Place the chilled butter block in the center like a diamond. Fold each corner of the dough over the butter, sealing it inside. Roll the dough into a long rectangle, about 20×50 cm. Fold the dough into thirds (like a letter), wrap in plastic, and chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times (3 turns total), chilling between each one.
04 -
After the final chill, roll the dough out into a rectangle about 23×36 cm. Fold it into thirds again, then roll it slightly to fit your greased 23×13 cm loaf pan. Place the shaped dough into the pan, cover lightly, and let rise for 1–1.5 hours, or until puffy and almost doubled.
05 -
Preheat your oven to 190°C. Whisk the egg and milk for the egg wash and gently brush it over the top of the dough. Bake for 35–40 minutes, or until golden brown and cooked through. The loaf should sound hollow when tapped. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
This bread combines the buttery, flaky texture of croissants with the convenience of a sliceable loaf.