Homemade Croissant Bread (Printable)

Buttery, flaky loaf with tender layers—ideal for toasting and serving with honey or jam.

# 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

# Directions:

01 - In a large bowl, combine flour, sugar, salt, and yeast, positioning yeast away from direct salt contact. Pour in lukewarm milk, melted butter, and egg. Mix thoroughly until a sticky, cohesive dough forms.
02 - Knead the dough for 7 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and allow to rise for 1 hour or until doubled in volume.
03 - Punch down the risen dough and shape into a rectangle. Cover tightly and refrigerate for 30 minutes to firm.
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 butter section, then fold the remaining third on top to create a neat rectangle. Rotate the dough 90° so the open edges face you.
06 - Roll again into a 12 x 16-inch rectangle. Perform a letter fold by folding into thirds. Wrap in plastic and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and chilling process two additional times for a total of three complete turns. Chill for 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 loaf shape, pinching the seam to seal.
09 - Place the loaf seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely with plastic and let rise until doubled, about 1 hour.
10 - Preheat oven to 375°F. Whisk together egg and milk for the egg wash. Brush the entire surface of the risen loaf evenly.
11 - Bake for 35 to 40 minutes until deeply 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 to cool completely before slicing for clean, even cuts.

# Expert Suggestions:

01 -
  • The smell of buttery layers baking will fill your entire home and draw everyone to the kitchen
  • You get all the flaky decadence of croissants without the tedious individual shaping
  • This bread transforms ordinary morning toast into something that feels like a French bakery
02 -
  • If your butter starts softening and melting into the dough during rolling, stop immediately and refrigerate everything
  • The chilling periods are not suggestions they are essential for creating distinct flaky layers
  • Letting the bread cool completely before slicing is the hardest part but worth every minute
03 -
  • Work quickly during the rolling process to keep the butter cold and firm
  • If the dough becomes too elastic and springs back, let it rest for 5 minutes before continuing

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