Flaky & Buttery Croissant Bread Loaf – Homemade Croissant Bread Recipe
This Flaky & Buttery Croissant Bread Loaf combines the elegance of croissants with the comfort of homemade bread. With its golden crust, airy layers, and rich buttery flavor, it’s perfect for breakfast, brunch, or gourmet sandwiches. A show-stopping bake that’s worth every fold!
Equipment
- Rolling Pin
- Bench scraper
- Loaf pan (9x5-inch recommended)
- Pastry brush
- Mixing bowls
- Optional: stand mixer with dough hook
- Ruler (for precise folds)
Ingredients
Dough
- 2½ cups bread flour
- 2 tbsp sugar
- 1 tsp salt
- 2¼ tsp instant yeast (or active dry)
- ¾ cup whole milk (or plant-based alternative)
- 2 tbsp unsalted butter (softened)
Butter Block
- 1 cup (2 sticks) unsalted European-style butter, chilled
Optional Add-ins
- ½ cup chocolate chips, almond paste, or cinnamon sugar
Finishing
- 1 egg (beaten for egg wash)
Instructions
- Mix dough: Combine flour, sugar, salt, yeast, milk, and softened butter. Knead until smooth. Chill for 30 minutes.
- Prepare butter block: Flatten chilled butter between parchment into a rectangle. Chill until firm.
- Laminate: Roll dough into a rectangle, place butter block inside, fold, and roll out. Chill. Repeat folding and chilling 3 times.
- Shape: Roll laminated dough into a rectangle, fold into thirds, and place in greased loaf pan.
- Proof: Cover and let rise until puffy (about 2 hours).
- Bake: Brush with egg wash. Bake at 375°F (190°C) for 35–40 minutes until deep golden.
- Cool: Let loaf cool completely before slicing to preserve layers.
Notes
- Keep butter and dough cold during lamination to prevent melting
- Use a ruler for precise folds and even layers
- Don’t overproof—look for gentle puffiness, not ballooning
- Slice with a serrated knife to preserve flake
- For vegan version: use plant-based butter and milk, skip egg wash
- Freeze baked or unbaked loaf for up to 2 months—wrap tightly in foil
- Try maple glaze or citrus zest for a flavor twist