Homemade Croissant Bread (Print View)

Buttery loaf with flaky croissant-like layers, tender crumb, and golden crust

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 2 teaspoons instant yeast
04 - 1 ½ teaspoons salt
05 - 1 cup whole milk, lukewarm
06 - ¼ cup unsalted butter, melted
07 - 1 large egg

→ Butter Block

08 - 1 cup unsalted butter, cold, cut into thin slices

→ Egg Wash

09 - 1 large egg
10 - 1 tablespoon milk

# How to Make:

01 - In a large bowl, combine flour, sugar, salt, and yeast, ensuring yeast does not directly contact salt. Add lukewarm milk, melted butter, and egg. Mix until a sticky, cohesive dough forms.
02 - Knead the dough for 7–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour or until doubled in volume.
03 - Punch down the risen dough and shape into a rectangle. Cover and refrigerate for 30 minutes to relax the gluten.
04 - On a lightly floured surface, roll dough into a 12 x 16-inch rectangle. Arrange cold butter slices over two-thirds of the dough surface, leaving a 1-inch border.
05 - Fold the unbuttered third over the buttered section, then fold the remaining third over to create a neat rectangle. Rotate 90° so the open edges face you.
06 - Roll again into a 12 x 16-inch rectangle. Perform another letter fold, wrap in plastic, and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and chilling process two more times for a total of three complete turns. Chill 30 minutes between each turn.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Roll tightly from the short edge into a cylinder, sealing the seam securely.
09 - Place seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely and let rise until doubled, about 1 hour.
10 - Preheat oven to 375°F. Whisk egg with 1 tablespoon milk until smooth. Brush the entire surface of the risen loaf with egg wash.
11 - Bake for 35–40 minutes until deep golden brown and the loaf sounds hollow when tapped. Tent loosely with foil if browning too quickly.
12 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing to maintain texture.

# Expert Suggestions:

01 -
  • The satisfaction of slicing through your own homemade layers, revealing the buttery pockets you created with your own hands
  • That moment when warm honey melts into fresh toast and the whole house smells like a French bakery
  • Mastering an impressive technique that turns breakfast into something worth lingering over
02 -
  • Keep everything cold warm butter will melt into the dough and destroy your precious layers
  • Resist the temptation to skip chilling periods patience creates those signature flaky pockets
  • If butter starts breaking through the dough during rolling dust it lightly with flour and chill immediately
03 -
  • Weigh your ingredients if possible precision matters more than you think in pastry
  • Use a ruler during rolling to ensure even thickness which translates to uniform rising
  • Let the baked loaf cool completely before slicing to prevent squishing those delicate layers

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