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Flaky Croissant Bread Recipe

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★★★★★

4.5 from 107 reviews

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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/flaky-croissant-bread-recipe/