Introduction

This Croissant Bread Loaf combines the flaky, buttery layers of a croissant with the comforting shape of a loaf. It’s perfect for breakfast or as a special treat any time of day, offering a soft interior with delicate, crisp layers on the outside.

A close-up view of a flaky croissant cut in half showing many thin, soft, light golden layers inside with a shiny, slightly darker golden, crispy crust on the outside. The croissant is placed on a white marbled surface, highlighting the delicate texture and layered folds clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk, warmed to about 110°F
2 and 1/4 teaspoons instant or active dry yeast
3 tablespoons granulated sugar
1 and 1/4 teaspoons salt
3 tablespoons unsalted or salted butter, softened
3 cups all-purpose flour, plus more as needed
3/4 cup salted butter, slightly softened
1 large egg
1 tablespoon water

Instructions

Step 1: In a medium bowl, whisk together the warm milk, yeast, and sugar. Let sit for about 5 minutes until frothy. Add salt, softened butter, and 2 cups of flour. Mix on medium speed for 2 minutes. Gradually add the remaining flour while mixing on low speed until a soft dough forms. Knead on a floured surface for about 5 minutes.
Step 2: Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1.5 to 2 hours until doubled in size.
Step 3: Flatten the risen dough and shape it into a 10×14 inch rectangle. Refrigerate for 20 minutes. Meanwhile, cut the softened butter into 1/4 inch slices.
Step 4: Place the butter slices evenly over the chilled dough rectangle. Fold the dough over the butter, rotate it 90 degrees, roll out to a 9×12 inch rectangle, and perform a letter fold. Refrigerate for 20 minutes. Repeat this lamination process two more times for a total of three laminations.
Step 5: Roll out the dough to 9×12 inches, then roll it tightly like a jelly roll. Cut into five even rolls.
Step 6: Place the rolls seam side down in a greased 9×5 inch loaf pan. Cover and let rise for 45 to 60 minutes.
Step 7: Preheat the oven to 350°F. Whisk together the egg and water to make an egg wash. Brush the tops of the rolls with the egg wash. Bake for 1 hour, tenting the loaf with foil after 25 minutes to prevent over-browning.
Step 8: Let the loaf cool in the pan for 30 minutes. Remove it and transfer to a wire rack to cool for an additional 15 minutes before slicing.

Tips & Variations

Use cold butter and chill the dough properly between folds to create the best flaky layers.
For extra flavor, try brushing the dough with a bit of honey or maple syrup before rolling it into the loaf.
If you prefer, swap all-purpose flour for bread flour to get a chewier texture.

Storage

Store the croissant bread loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the loaf wrapped securely for up to 1 month. Reheat slices gently in a toaster or oven to refresh the flaky texture.

How to Serve

A close-up image of a croissant cut in half, showing many thin, soft, light golden layers inside. The outer crust is shiny and darker golden brown, smooth and slightly flaky. The croissant is resting on a white marbled surface. The textures of the inside layers look soft and airy, while the outer crust looks crisp and flaky. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold milk instead of warmed milk?

Using warmed milk helps activate the yeast properly. Cold milk may slow down the rising process and affect dough development, so it’s best to use milk warmed to about 110°F.

Why is the dough refrigerated between folds?

Chilling the dough keeps the butter firm and prevents it from melting into the dough prematurely. This is crucial to create the distinct layers that give the croissant bread its flaky texture.