Croissant Bread Recipe

Introduction

Croissant bread combines the flaky, buttery layers of a croissant with the comforting structure of bread. Perfect for breakfast or a special treat, this recipe walks you through creating tender, golden loaves that fill your kitchen with irresistible aroma.

Ingredients

• Bread flour
• Unsalted butter (high-fat variety)
• Fresh yeast
• Granulated sugar
• Salt
• Egg (for egg wash)
• Water

Instructions

1. Step 1: In a large mixing bowl, combine bread flour, fresh yeast, granulated sugar, and salt. Mix well to evenly blend the dry ingredients.
2. Step 2: Gradually add water while stirring, then transfer the dough onto a floured surface. Knead until the dough is smooth and elastic, developing the gluten.
3. Step 3: Shape the dough into a ball and cover it. Let it rest for about 30 minutes to relax the gluten for easier rolling.
4. Step 4: While the dough rests, shape the chilled unsalted butter into a flat square about half an inch thick.
5. Step 5: Roll the dough into a larger square capable of wrapping around the butter. Place the butter in the center and fold the edges over to encase it completely.
6. Step 6: Gently roll out the dough to elongate it, then fold it into thirds like a book. Chill the dough for 30 minutes to keep the butter firm and maintain layers.

Tips & Variations

• Use an oven thermometer to ensure your oven maintains the correct temperature for even baking.
• Replace fresh yeast with active dry yeast by blooming it in warm water before adding to dry ingredients.
• For a sweeter version, add a teaspoon of vanilla extract or a sprinkle of cinnamon to the dough.

Storage

Store croissant bread in an airtight container or wrapped in foil at room temperature for up to 2 days to preserve freshness. For longer storage, freeze the bread tightly wrapped for up to 1 month. To reheat, warm in a 350°F (175°C) oven for 5–10 minutes until flaky and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

While all-purpose flour can work, bread flour is preferred as its higher protein content helps develop more gluten, giving the dough better structure and chewiness.

Why is chilling the dough important during lamination?

Chilling keeps the butter firm, which helps create distinct flaky layers by preventing the butter from melting into the dough too quickly during rolling and folding.

Croissant Bread Recipe

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★★★★★

4.6 from 135 reviews

This Croissant Bread recipe guides you through creating flaky, buttery layers with a tender crumb, using bread flour, fresh yeast, and a careful laminating process with cold butter. From mixing and kneading to rolling, folding, and baking, this recipe promises a golden, shiny crust with the perfect airy texture characteristic of traditional croissants.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 500g Bread Flour
• 7g Fresh Yeast
• 50g Granulated Sugar
• 10g Salt

Wet Ingredients

• 300ml Water (room temperature)
• 300g Unsalted Butter (cold, high-fat, shaped into a 0.5 inch thick square)
• 1 Egg (for egg wash)

Instructions

1. Mix the Ingredients: In a large mixing bowl, combine the bread flour, fresh yeast, sugar, and salt thoroughly to create an even distribution of dry ingredients.
2. Add Water and Knead: Gradually pour in the water while mixing. Transfer the dough to a floured surface and knead until it becomes smooth and elastic, about 10 minutes, developing the gluten for strength and stretch.
3. First Rest: Shape the dough into a ball and cover with a damp cloth or plastic wrap. Let it rest for 30 minutes so the gluten relaxes, making rolling easier later.
4. Prepare the Butter Block: While the dough rests, shape the cold unsalted butter into a flat square approximately half an inch thick. Keep it chilled to prevent melting.
5. Roll and Encase the Butter: Roll out the rested dough into a square large enough to fully enclose the butter. Place the butter block in the center and fold the dough edges over to seal it completely.
6. First Folds: Lightly roll the dough out to elongate it, then fold it into thirds (book fold). Wrap in plastic and chill in the refrigerator for 30 minutes to keep the butter firm and maintain layers.

Notes

• Use fresh yeast for best rising results; if using dry yeast, reduce to about 2 teaspoons.
• Keep the butter and dough cold during laminating to prevent butter from melting into the dough.
• Use an oven thermometer to maintain a consistent baking temperature for even baking.
• The resting and chilling periods are crucial for gluten development and laminated layers.
• The egg wash applied just before baking will give your croissant bread a shiny, golden crust.

Keywords: croissant bread, flaky bread, laminated dough, homemade croissants, butter bread