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Do-it-yourself Croissant Bread Recipe | The Recipe Critic

August 9, 2024
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Croissant Bread is gorgeous and fluffy with crispy, flaky layers on the skin. It’s additionally one of the vital scrumptious breads you’ll ever style – it is going to be love at first chunk!  Add it to your subsequent brunch unfold and use it to make French toast, sandwiches, and breakfast casseroles!

Do-it-yourself bread is certainly one of my favourite issues to bake! I was intimated to make yeast bread but it surely’s truly not dangerous in any respect! Try my newbie’s information to baking bread, if you happen to’re simply getting began. And this easy no-knead bread or my grandma’s good selfmade 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 greatest 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 chunk and you may be obsessive about the layers of butter and the trace of sweetness. The within is melt-in-your-mouth gentle 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 like it 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 numerous layers of ethereal flakiness. Try the recipe card on the backside of the publish for the entire actual measurements.

  • Milk: For further richness, this recipe makes use of milk as a substitute of water to activate the yeast.
  • Yeast: 1 packet of energetic 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 most effective for max tenderness.
  • Salt: To carry out the entire flavors.
  • Butter: Coutdated 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 offer it a golden brown sheen.
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

Easy methods to Make Croissant Bread

There are fairly a couple of steps for making selfmade croissant bread, however they’re all very easy and so price it. Scroll via to discover ways to make the most effective selfmade 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 further 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 flippantly floured floor utilizing your fingers.
  3. Rise the Dough: Add the dough to a flippantly oiled bowl and canopy it. Let the dough relaxation at room temperature for about an hour. The dough ought to double in dimension.
  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. Prepare 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 aspect 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 aspect.
  3. Roll and Fold: Roll this slab out into one other 9×14-inch rectangle. Fold it once more one aspect over the middle and the remaining aspect 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 aspect, 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. Evenly place foil excessive to maintain it from getting too darkish. Proceed baking for 20 minutes till the crust is golden brown. The within temperature needs to be 190 levels Fahrenheit. Take the loaf out of the oven and let it relaxation within the pan for a minimum of 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 Good Croissant Bread

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

  • Butter Temperature: The butter for lamination needs to be gentle sufficient to chop simply however not gentle sufficient to unfold. If the butter turns into too gentle, unfold it as a substitute of inserting 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’ll be able to add a dusting of flour, however don’t add an excessive amount of and dry the dough out.
  • Temperature of the Dough Ensure that the dough is chilly however not too exhausting to roll out. Twenty minutes is probably not sufficient time to chill it down, however whether it is too chilly or exhausting to roll out, cowl it and let it sit at room temperature for a couple of minutes till it’s simply gentle sufficient to roll out. 
  • Utilizing Foil to Bake: Watch the crust’s coloration; as soon as you are taking the foil off, it’ll brown fairly shortly. Examine the inner temperature for doneness, and if it’s nonetheless not the suitable temperature however the coloration is getting darkish, place the foil again on prime whereas it finishes baking.
  • Added Flavors: Certainly one of my favourite issues I had in Paris was their chocolate croissants. If you find yourself 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 change 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’ll 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 unbelievable 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 edges of the bowl to include all of the elements.

  • Add further flour, if wanted, two tablespoons at a time, till a gentle dough varieties, scraping the edges 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 flippantly floured floor together with your fingers.

Relaxation and Chill the Dough

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

  • 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 aspect 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 aspect on prime of that. You must 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 aspect over the middle and the remaining aspect 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 aspect, 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. Evenly place foil excessive to maintain it from getting too darkish. Proceed baking for 20 minutes till the crust is golden brown and the inner temprature reaches 190 levels Fahrenheit.

  • Take the loaf out of the oven and let it relaxation within the pan for a minimum of 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

Diet data is robotically calculated, so ought to solely be used as an approximation.



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