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Croissant Bread Loaf Recipe

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This Croissant Bread Loaf recipe combines the buttery, flaky layers of classic croissants with the convenience of a loaf form. You’ll prepare a yeasted dough enriched with butter, then laminate it by folding in slices of butter three times to create delicate layers. After shaping and a second rise, the loaf bakes to a golden brown with a tender crumb and beautifully layered texture, perfect for breakfast or brunch.

Ingredients

Scale

Dough 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

Lamination Butter

  • 3/4 cup salted butter, slightly softened

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Prepare the dough: In a medium bowl, whisk together the warm milk, yeast, and sugar. Let sit for about 5 minutes until frothy, indicating the yeast is active. Add salt, softened butter, and 2 cups of flour. Mix on medium speed for 2 minutes using a stand mixer or by hand. Gradually add the remaining flour, mixing on low speed until a soft dough forms. Turn out onto a floured surface and knead for about 5 minutes until smooth and elastic.
  2. Let the dough rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
  3. Prepare for lamination: Once risen, gently press the dough to flatten, then shape it into a 10×14 inch rectangle. Refrigerate for 20 minutes to chill and relax the gluten. Meanwhile, cut the 3/4 cup of slightly softened butter into 1/4 inch slices.
  4. First lamination: Place the butter slices evenly over two-thirds of the chilled dough. Fold the dough over the butter, then rotate it 90 degrees. Roll it out into a 9×12 inch rectangle and perform a letter fold (fold one-third of the dough over the center, then fold the remaining third over the top). Wrap and refrigerate for 20 minutes. Repeat rolling and folding two more times for a total of three laminations, chilling between each.
  5. Shape the loaf: After the final chill, roll out the laminated dough to a 9×12 inch rectangle. Roll it tightly like a jelly roll from one short end to the other. Cut the log into five even rolls.
  6. Second rise: Place the rolls seam side down in a greased 9×5 inch loaf pan. Cover loosely and let them rise for 45 to 60 minutes, until puffy.
  7. Baking: Preheat the oven to 350°F (175°C). Whisk together the egg and water to make an egg wash, and brush it over the tops of the rolls. Bake for 1 hour, tenting the loaf with foil after 25 minutes to prevent over-browning. The loaf should be golden and cooked through.
  8. Cooling: Allow the loaf to cool in the pan for 30 minutes, then transfer it to a wire rack to cool an additional 15 minutes before slicing and serving.

Notes

  • Make sure the milk is not too hot, about 110°F is ideal to activate the yeast without killing it.
  • Keep the butter at the right softness for lamination — too hard and it will break the dough; too soft and it will absorb into the dough.
  • Refrigerate between folds to keep the butter cold and create distinct layers.
  • The egg wash adds a beautiful golden color but can be omitted for a matte finish.
  • Use a sharp knife to cut the rolls to maintain clean edges and layers.
  • Tenting with foil prevents the bread top from burning while allowing the interior to fully cook.

Keywords: croissant bread, laminated dough, croissant loaf, breakfast bread, layered bread, homemade bread, yeast bread

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