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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.

Ingredients

Scale

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

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