Name: Croissant Bread Recipe
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Cuisine: French
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, see Notes); 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 and for lamination; 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened (see Notes); 1 large egg, cold or room temperature; 1 Tablespoon (15ml) water

Jump to Recipe

If you’ve ever dreamed of marrying the buttery, flaky charm of a French croissant with the ease and sliceable comfort of a traditional loaf, Croissant Bread is about to make your breakfast dreams come true. This showstopper is everything you love about classic croissants—the golden crust, delicate layers, and tender insides—all baked together in a satisfyingly shareable loaf that feels both sophisticated and cozy. Whether you serve it at brunch, bring it to a holiday table, or devour it fresh from the oven with jam, Croissant Bread is a true feast for the senses, and destined to become your new baking obsession.

Ingredients You’ll Need

The magic of Croissant Bread lies in a basket of simple, quality ingredients. Each one—rich butter, creamy milk, fluffy flour—pays its part in building those unforgettable layers and flavor. Here’s what you’ll need, plus a quick tip for each:

Whole milk: Warm it gently to help activate the yeast and create a soft, pillow-like crumb.
Instant or active dry yeast: The engine behind the dough’s lift and signature air pockets; make sure it’s fresh!
Granulated sugar: Just enough to feed the yeast and round out the flavor without making the bread overtly sweet.
Salt: Essential for flavor balance—don’t skip it, even if you’re tempted.
Unsalted or salted butter: The soul of any croissant! Softened butter helps form those dreamy layers inside the loaf.
All-purpose flour: Provides structure, chew, and supports the laminating process for flakiness.
Salted butter (for lamination): This is what creates those mouthwatering, crisp, and flaky layers—slice evenly for best distribution.
Egg: Used for a glossy egg wash, giving your Croissant Bread a golden, irresistible crust.
Water: A splash, combined with the egg, makes the final crust shiny and luxe.

How to Make Croissant Bread

Step 1: Prepare the Dough

Start by whisking together the warm milk, yeast, and sugar in the bowl of your stand mixer (or a large bowl if you’re mixing by hand). Let this sit for about five minutes until it’s looking foamy and alive—proof that the yeast is ready to work its magic. You’ll notice a cozy aroma as the yeast wakes up, promising good things ahead.

Step 2: Mix in the Essentials

Add salt, softened butter, and most of the flour. Mix gently at first, then ramp up to medium speed for a couple of minutes. There will probably be butter chunks, and that’s perfectly fine! They’ll incorporate later. Dump in the rest of the flour and mix until a soft, slightly sticky dough forms. If it feels too wet, add flour a tablespoon at a time—but keep it nice and soft for a tender Croissant Bread.

Step 3: Knead the Dough

Let your mixer knead for five minutes, or turn your dough onto a floured surface and work it by hand for the same amount of time. The dough should feel smooth and just a bit tacky. If it passes the “windowpane test”—where you can gently stretch a piece until it’s see-through without tearing—you’re spot on!

Step 4: First Rise

Grease a large bowl, plop in your dough, and turn it so every bit gets a slick of oil. Cover it tightly and set it somewhere warm. Over the next 1.5 to 2 hours, your dough should poof up to nearly double. That’s the yeast doing its thing—and it’s always a satisfying sight.

Step 5: Prepare for Lamination

Punch down your dough to release the air and, on a lightly floured (or silicone mat-lined) surface, gently flatten or stretch the dough into a 10×14-inch rectangle. Cover and chill for 20 minutes. Meanwhile, slice your salted butter into neat 1/4-inch slabs and keep them slightly cold—this is key for creating those croissant layers later.

Step 6: Laminate—Building Those Layers

Now for the real Croissant Bread magic: layering butter and dough. Lay out the butter in the center third of the dough, fold over each side like a letter, and pinch to seal. Roll, fold, chill—repeat this process three times, chilling between each turn. Each fold and chill builds more delicate layers, so don’t rush it.

Step 7: Shaping and Second Rise

After your final lamination, roll the dough up tightly, jelly-roll style, then cut into five pieces. Place these rolls side by side, seam down, in a greased 9×5 loaf pan. Cover and let them rise until puffed and cozy—about 45 to 60 minutes.

Step 8: Bake to Golden Perfection

Preheat your oven and whisk together an egg wash. Brush your soon-to-be Croissant Bread generously—this makes for that golden, shiny bakery finish. Bake for about an hour, tenting with foil halfway if the top browns too quickly. You’re looking for an internal temp of 195°F; it’ll feel feather-light and hollow if tapped.

Step 9: Cool and Slice

Let your Croissant Bread cool in the pan for 30 minutes. Run a knife along the edges, pop it out, and let it sit directly on a wire rack another 15 minutes before slicing. The hardest part? Resisting the urge to dig in while it’s still too hot!

How to Serve Croissant Bread

Croissant Bread Garnishes

For a classic touch, serve your Croissant Bread with a pat of softened butter, a drizzle of honey, or a dollop of fruit preserves. For something fancier, a dusting of powdered sugar or a scattering of toasted sliced almonds will turn brunch into a special event.

Side Dishes to Pair With Croissant Bread

This bread pairs beautifully with simple scrambled eggs, crisp bacon, or a bowl of fresh berries. At a fancier breakfast or brunch spread, serve alongside creamy cheeses, charcuterie, or even a bowl of homemade soup for a showstopping lunch.

Creative Ways to Present Croissant Bread

Try slicing your Croissant Bread thick and grilling it for the world’s greatest French toast, or cube leftovers for decadent bread pudding. Individual slices also make elegant toppers for smoked salmon and crème fraîche, or build a whimsical sandwich board with stacks of this buttery bread.

Make Ahead and Storage

Storing Leftovers

Once cooled, Croissant Bread should be stored tightly wrapped at room temperature for up to three days. Its flavor deepens as it sits, making the second-day slices especially irresistible. A quick toast can refresh the crispy edges.

Freezing

If you’d like to keep your Croissant Bread fresh for longer, let it cool completely, wrap tightly in plastic or aluminum foil, and freeze for up to three months. You can freeze the whole loaf or slice it first for easy grab-and-go toast later on.

Reheating

To recapture that just-baked magic, warm Croissant Bread slices in a toaster or oven. About 5-7 minutes in a 350°F (177°C) oven will revive the crust’s flake and the interior’s softness—almost as good as new.

FAQs

Can I use unsalted butter for laminating Croissant Bread?

Absolutely! While salted butter adds a memorable savory note, unsalted works just as well. You can always add a pinch more salt to the dough itself if you want to balance things out.

What’s the best way to slice Croissant Bread without flattening it?

Let the bread cool almost completely before slicing, and use a sharp serrated knife with a gentle sawing motion. This preserves the layers and crumb without squishing your beautiful loaf.

Can I make Croissant Bread ahead and bake the next day?

Yes! After shaping and placing the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise a bit before baking.

Is there an easy way to tell if my dough has risen enough?

Gently press your fingertip into the risen dough—if the indentation springs back slowly, it’s ready to go. If it bounces back quickly, give it a bit more time to rise.

What can I do if I don’t have a stand mixer?

No problem—you can mix and knead the dough by hand. It just takes a little more elbow grease, but the results are every bit as delicious and authentic.

Final Thoughts

If you’re ready to fall in love with homemade baking all over again, give Croissant Bread a try! Whether you’re a croissant connoisseur or a beginner looking for a rewarding project, this irresistible loaf is pure joy from the first fold to the last flaky bite. Don’t be surprised if friends and family beg you to make it again—and again!

Croissant Bread Recipe

★★★★★

5.1 from 18 reviews

Author: Lily
Total Time: 4 hours
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the buttery, flaky goodness of homemade Croissant Bread with this detailed recipe. Learn how to make the perfect croissant bread from scratch, resulting in a delicious loaf that will have everyone coming back for more.

Ingredients

Scale

Dough:

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, see Notes)
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 and for lamination
3/4 cup (12 Tbsp; 170g) salted butter, slightly softened (see Notes)
1 large egg, cold or room temperature
1 Tablespoon (15ml) water

Instructions

Prepare the dough: Whisk warm milk, yeast, and sugar together. Add salt, butter, and 2 cups of flour. Beat until combined. Add remaining flour and beat until a soft dough forms.
Knead the dough: Beat or knead for 5 minutes until the dough is soft and slightly tacky. Let it rise for 1.5-2 hours.
Flatten dough: Punch down the dough, flatten into a rectangle, and chill in the refrigerator for 20 minutes.
Prepare for lamination: Cut butter into slices. Roll out the dough and fold in butter.
1st lamination: Roll out the dough, fold like a business letter, and refrigerate for 20 minutes. Repeat for 2nd & 3rd laminations.
Final lamination & shaping: Roll out, fold, and shape the dough into rolls. Let it rise for 45-60 minutes.
Preheat & bake: Preheat oven, brush rolls with egg wash, and bake at 350°F for 1 hour.
Cool & serve: Cool in the pan, then on a wire rack before slicing and serving.

Notes

Watch the tutorial before starting.
Do not overextend refrigeration times during lamination.
Store leftovers at room temperature for up to 3 days or refrigerate for up to 1 week.

Prep Time: 3 hours
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: French