Homemade Croissant Bread (Print version)

Tender, buttery loaf with flaky layered goodness perfect for breakfast or brunch

# What you 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

# Directions:

01 - In a large bowl, combine flour, sugar, salt, and yeast, placing yeast away from direct salt contact. Add lukewarm milk, melted butter, and egg. Mix until a sticky dough forms.
02 - Knead the dough for 7 to 10 minutes until smooth and elastic. Cover and let rise in a greased bowl for 1 hour or until doubled in size.
03 - Punch down dough and shape into a rectangle. Cover and refrigerate for 30 minutes.
04 - On a lightly floured surface, roll dough into a 12 x 16-inch rectangle. Layer cold butter slices over two-thirds of the dough.
05 - Fold the unbuttered third over the butter, then fold the remaining third over to form a neat rectangle. Rotate 90° so openings face you.
06 - Roll into a 12 x 16-inch rectangle again. Fold into thirds (letter fold), wrap, and chill for 30 minutes.
07 - Repeat rolling, folding, and chilling process two more times for a total of three turns.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Roll up tightly from the short edge into a loaf shape.
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 and milk for egg wash. Brush loaf surface thoroughly.
11 - Bake for 35 to 40 minutes until golden brown and sound hollow when tapped. Tent with foil if browning too quickly.
12 - Cool in pan for 10 minutes, then transfer to wire rack to cool fully before slicing.

# Expert advice:

01 -
  • You get all the flaky, buttery luxury of croissants without the fussy individual shaping
  • The loaf format means breakfast for days with one hands-off baking session
02 -
  • If butter starts melting into the dough during rolling, stop immediately and refrigerate everything for 20 minutes
  • Tent with foil after 25 minutes if the top is browning too quickly while the inside finishes baking
03 -
  • Use a ruler or measure against your forearm to keep dough dimensions consistent
  • Dust flour sparingly during rolling—too much dries out the layers and prevents proper lamination

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