Croissant Bread

Why You’ll Love Croissant Bread Recipe

Croissant bread delivers the indulgent, flaky texture of croissants without the need to shape individual pastries. The lamination process creates stunning layers of buttery dough that puff up into a golden crust and soft, pull-apart crumb. It’s ideal for elevating everyday meals or impressing guests with a bakery-worthy loaf straight from your oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bread flour

• Unsalted butter (preferably European-style for higher fat content)

• Fresh yeast or active dry yeast

• Granulated sugar

• Salt

• Cold water

• Egg (for egg wash)

Tools Needed:

• Rolling pin

• Dough scraper

• Pastry brush

• Baking sheet or loaf pan

• Oven thermometer

Directions

1. Prepare the Dough
Combine bread flour, yeast, sugar, and salt in a mixing bowl. Add cold water gradually and mix to form a rough dough. Knead until the dough is smooth and elastic. Cover and let it rest for about 30 minutes.

2. Shape the Butter Block
While the dough rests, prepare a cold butter block by shaping it into a square about half an inch thick. Keep it cold.

3. Encase the Butter
Roll out the dough into a large square. Place the butter block in the center and fold the dough over it, sealing the edges.

4. Laminate the Dough
Roll the dough into a rectangle and perform a book fold (folding into thirds like a letter). Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling in between each fold to maintain the butter layers.

5. Shape the Loaf
Roll out the dough into a large rectangle and cut into strips. Layer the strips in a greased loaf pan.

6. Proof
Allow the dough to rise in a warm place until nearly doubled in size. This may take 1 to 2 hours depending on the environment.

7. Bake
Preheat your oven to 375°F (190°C). Brush the top of the loaf with egg wash. Place the loaf in the oven, optionally with a pan of water on a lower rack to create steam. Bake for 30 to 45 minutes, or until the loaf is golden brown and sounds hollow when tapped.

8. Cool
Let the loaf cool on a wire rack before slicing to preserve its structure and flakiness.

Servings and timing

• Servings: Makes 1 standard loaf (approximately 10–12 slices)

• Prep time: 2.5 to 3 hours (including resting and proofing)

• Bake time: 30 to 45 minutes

• Total time: Approximately 4 hours

Variations

• Sweet additions: Layer the dough with cinnamon sugar, chocolate chips, fruit preserves, or almond paste.

• Savory options: Add grated cheese, chopped herbs, or garlic butter between folds.

• Gluten-free version: Use a high-protein gluten-free flour blend suitable for laminated dough.

• Vegan version: Replace butter with vegan baking sticks and use a plant-based milk and syrup mixture instead of egg wash.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps fresh for up to 5 days. Toast slices before serving for best texture.

• Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator and toast to refresh.

FAQs

What is croissant bread?

Croissant bread is a laminated loaf made by folding butter into dough multiple times to create flaky layers, much like a croissant, but baked in a loaf pan.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour provides better structure and chewiness, which is ideal for laminated dough.

Why is my butter leaking out during baking?

This usually happens when the butter gets too warm during folding. Ensure the dough stays cold by chilling it between folds.

How do I get even layers?

Be consistent with rolling and folding. Always roll the dough evenly and follow the chill times between each lamination step.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first fold. This also enhances flavor.

Is it necessary to use steam while baking?

Using steam helps achieve a crisp, shiny crust, but it’s optional. You can add a tray of water to the oven to create steam.

How do I know when the loaf is fully baked?

It should be deep golden brown and sound hollow when tapped. The internal temperature should read about 190°F to 200°F.

What’s the best way to serve croissant bread?

Serve toasted with butter or jam, use it for sandwiches, or turn it into French toast or bread pudding.

Can I add fillings before baking?

Yes, sweet or savory fillings can be spread between the layers before rolling and shaping the loaf.

How should I store leftovers?

Store at room temperature in an airtight container for up to 2 days or freeze for longer storage.

Conclusion

Croissant bread is a delightful way to combine the rich, buttery texture of croissants with the practicality of a loaf. Whether you’re preparing a gourmet breakfast, building a decadent sandwich, or creating a unique dessert, this bread elevates every bite. Its versatility, impressive presentation, and indulgent taste make it a standout in any home baker’s repertoire.

Croissant Bread

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This croissant bread recipe transforms store-bought croissant dough into a beautifully golden, buttery, and flaky loaf that’s perfect for breakfast or brunch. It’s simple to make, with layers that resemble a croissant but in a loaf form.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 1 loaf (6-8 slices)
• Category: Breakfast
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

• 1 can (8 oz) refrigerated crescent dough sheet
• 1 tablespoon butter, melted
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
2. Unroll the crescent dough sheet on a lightly floured surface.
3. Brush the entire surface with melted butter.
4. Fold the dough over itself in thirds, like folding a letter.
5. Roll out again into a rectangle and repeat the folding process 2 more times to create layers.
6. After the final fold, roll into a log and place seam side down in the prepared loaf pan.
7. Brush the top with beaten egg for a golden finish.
8. Bake for 20–25 minutes, or until the top is golden brown and the loaf is cooked through.
9. Let it cool slightly before slicing and serving.

Notes

• Chill the dough briefly between folds if it becomes too soft to handle.
• Great served with butter, jam, or used for sandwiches.
• Store leftovers in an airtight container for up to 2 days.

Nutrition

• Serving Size: 1 slice
• Calories: 190
• Sugar: 3g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg