Ingredients

For the Dough

• 3½ cups (440g) bread flour
• ¼ cup (50g) granulated sugar
• 2¼ teaspoons (1 packet) instant yeast
• 1½ teaspoons salt
• ¾ cup (180ml) warm whole milk
• ¼ cup (60ml) warm water
• 2 tablespoons unsalted butter, softened
• 1 large egg

For the Butter Layer

• 1 cup (225g) unsalted butter, cold but pliable

Egg Wash

• 1 large egg
• 1 tablespoon milk

Equipment

• Stand mixer or large mixing bowl
• Rolling pin
• Plastic wrap
• Baking sheet
• 9×5-inch loaf pan
• Pastry brush
• Wire cooling rack

Instructions

Step 1: Prepare the Dough

In a large mixing bowl or stand mixer, combine:

• Bread flour
• Sugar
• Instant yeast
• Salt

Add the warm milk, warm water, softened butter, and egg.

Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.

Shape into a ball, cover, and refrigerate for 1 hour.

Step 2: Prepare the Butter Block

Place the cold butter between two sheets of parchment paper.

Using a rolling pin, pound and roll it into an 8-inch square about ¼-inch thick.

Refrigerate until firm but still flexible.

Step 3: Enclose the Butter

Roll the chilled dough into a 12-inch square.

Place the butter block diagonally in the center.

Fold each corner of the dough over the butter, completely sealing it inside.

Pinch all seams tightly.

Step 4: First Fold

Roll the dough into a rectangle about 8 x 20 inches.

Fold the top third toward the center, then fold the bottom third over it like a business letter.

Wrap in plastic wrap.

Refrigerate for 45 minutes.

Step 5: Second Fold

Place the dough with the seam facing you.

Roll it into another long rectangle.

Repeat the letter fold.

Wrap and chill for another 45 minutes.

Step 6: Third Fold

Repeat the rolling and folding process one final time.

Refrigerate for at least 1 hour or overnight for the best flavor and flakiness.

Step 7: Shape the Loaf

Roll the laminated dough into a rectangle approximately 9 x 18 inches.

Starting from the short end, roll it tightly into a log.

Pinch the seam closed.

Place the dough seam-side down into a greased 9×5-inch loaf pan.

Step 8: Final Rise

Cover loosely with plastic wrap or a clean towel.

Let the loaf rise in a warm place for 1½–2 hours until puffy and nearly doubled.

Step 9: Bake

Preheat the oven to 375°F (190°C).

Whisk together the egg and milk for the egg wash.

Brush the top of the loaf evenly.

Bake for 40–45 minutes, until deeply golden brown and the internal temperature reaches 190–195°F (88–90°C).

If the loaf browns too quickly, loosely cover it with aluminum foil during the last 15 minutes.

Step 10: Cool

Remove the loaf from the pan immediately.

Cool completely on a wire rack before slicing to preserve the flaky layers.

Tips for the Best Croissant Bread

• Keep the butter cold throughout the laminating process.
• Chill the dough whenever it becomes soft or difficult to handle.
• Use bread flour for a light, chewy texture.
• Roll gently to avoid tearing the dough and exposing the butter.
• Bake until deeply golden for the best flavor and crisp crust.
• Use a serrated knife to slice without crushing the flaky layers.

Flavor Variations

Chocolate Croissant Bread

Sprinkle mini chocolate chips over the dough before rolling it into a loaf.

Cinnamon Sugar Croissant Bread

Brush the dough lightly with melted butter and sprinkle with cinnamon sugar before shaping.

Almond Croissant Bread

Spread a thin layer of almond filling and top with sliced almonds before baking.

Cheese Croissant Bread

Add shredded Gruyère, Swiss, or cheddar cheese between the layers for a savory loaf.

Herb Butter Croissant Bread

Brush the dough with garlic-herb butter before the final roll for a flavorful twist.

Serving Suggestions

Serve Croissant Bread with:

• Butter and fruit preserves
• Honey
• Nutella
• Cream cheese
• Fresh berries
• Smoked salmon
• Ham and cheese
• Scrambled eggs
• French toast
• Coffee or hot chocolate

Storage

Store in an airtight container at room temperature for up to 3 days.

Refresh slices in a toaster or warm oven to restore crispness.

Freezing Instructions

Wrap the cooled loaf tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag.

Freeze for up to 2 months.

Thaw at room temperature and warm in the oven at 325°F (160°C) for 8–10 minutes before serving.

Nutrition (Per Slice – Approximate)

• Calories: 320
• Carbohydrates: 32g
• Protein: 6g
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 75mg
• Sodium: 260mg
• Sugar: 5g