Flaky Croissant Bread Recipe

Introduction

Croissant bread combines the flaky, buttery layers of a classic croissant with the ease of a loaf. It’s perfect for breakfast or a special brunch, delivering rich flavor and tender texture in every slice.

Ingredients

• 3 ½ cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 cup warm milk

Instructions

1. Step 1: In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine the flour and cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3. Step 3: Pour the yeast mixture into the flour and butter, mixing until a dough forms. Knead the dough briefly on a floured surface until smooth.
4. Step 4: Wrap the dough in plastic and chill in the refrigerator for at least 1 hour to firm up the butter.
5. Step 5: Roll out the dough into a rectangle, fold it into thirds, and repeat this rolling and folding process 2 more times to create flaky layers.
6. Step 6: Shape the dough into a loaf and place it in a greased loaf pan. Let it rise for 45 minutes until puffy.
7. Step 7: Preheat the oven to 375°F (190°C). Bake the loaf for 25–30 minutes or until golden brown and flaky.
8. Step 8: Remove the bread from the oven and cool on a wire rack before slicing and serving.

Tips & Variations

• For extra flavor, brush the dough with egg wash before baking to achieve a shiny, golden crust.
• Substitute part of the all-purpose flour with bread flour for a chewier texture.
• Add a sprinkle of sugar to the dough for a slightly sweet finish, perfect for breakfast.

Storage

Store croissant bread wrapped tightly in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the loaf wrapped in foil and plastic for up to 1 month. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t need to be dissolved in liquid first, mix it directly with the flour and adjust the amount slightly if needed.

How do I know when the croissant bread is done baking?

The bread should be golden brown and sound hollow when tapped. An internal temperature of about 190°F (88°C) confirms it’s fully baked.

Flaky Croissant Bread Recipe

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This Croissant Bread recipe combines the flaky, buttery layers of a classic croissant with the comforting texture of bread. Perfect for breakfast or as a delicious snack, this bread features a tender crumb and crisp, golden crust made from a rich yeast dough layered with butter.

• Author: Dylan
• Prep Time: 3 hours
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

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Dough Ingredients

• 3 1/2 cups (440g) all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240ml) warm milk, about 110°F (43°C)
• 1/4 cup (50g) granulated sugar
• 1 tsp salt
• 1/4 cup (57g) unsalted butter, softened

Butter Layer

• 1 cup (227g) cold unsalted butter, for laminating the dough

Instructions

1. Activate yeast: In a small bowl, combine warm milk with sugar and yeast. Let sit for 5-10 minutes until frothy, indicating the yeast is active.
2. Prepare dough: In a large mixing bowl, mix flour and salt. Add softened butter and the yeast mixture. Knead the dough for about 10 minutes until smooth and elastic. Place in a bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
3. Prepare butter block: Place cold butter between two sheets of parchment paper and pound with rolling pin to form a flat rectangle about 7×9 inches. Refrigerate until firm but pliable.
4. Laminate dough: Roll the risen dough out into a rectangle roughly 10×15 inches. Place the butter block in the center and fold dough over it from all sides to encase the butter completely. Roll out the dough again to about 10×20 inches, then fold into thirds like a letter. Refrigerate for 30 minutes. Repeat this rolling and folding process 2 more times, chilling between each turn to develop layers.
5. Shape the bread: After the final turn and chill, roll the dough out to desired thickness and shape into a loaf or braid it for a decorative bread. Place in a greased loaf pan or on a baking sheet.
6. Final proof: Cover the shaped dough and let it proof at room temperature until doubled in size, about 1 hour.
7. Bake: Preheat oven to 375°F (190°C). Bake the bread for 25-30 minutes or until golden brown and cooked through. Let cool slightly before slicing.

Notes

• Use cold butter for lamination to achieve crispy, flaky layers.
• Ensure the milk is warm, not hot, to properly activate the yeast.
• Do not skip chilling between folds to prevent butter from melting out of the dough.
• For added flavor, brush the top with egg wash before baking for a shiny crust.
• This bread is best enjoyed fresh but can be stored in an airtight container for up to two days.

Keywords: croissant bread, laminated dough, flaky bread, layered bread, yeast bread, breakfast bread