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–+ servings
3 slices of croissant bread
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4.88 from 8 votes

Croissant Bread Recipe

Delicious, flaky, layers of butter and pastry in loaf form. If you love croissants you'll love our croissant bread! Not only is it quicker to make than traditional croissants, it's easier, too!
Course Side Dish
Cuisine French
Keyword crescent rolls, croissant bread, croissants
Prep Time 2 hours 40 minutes
Cook Time 35 minutes
Total Time 3 hours 15 minutes
Servings 12 slices
Calories 200kcal

Ingredients

  • 3 Tbsp. warm water
  • 1 Tbsp. yeast
  • 2 Tbsp. sugar
  • 1 teaspoon salt
  • 2 Tbsp. melted butter
  • 1 c. milk
  • 2 1/2 cups flour

Butter Layers

  • 1/2 c. butter (1 stick) softened slightly

Egg Wash

  • 1 egg
  • 1 Tbsp. water

Instructions

  • Dissolve yeast in warm water. Let sit 5 minutes.
  • Combine sugar, salt, and 1 cup of flour in a large mixing bowl. Stir.
  • Add milk, melted butter, and water/yeast mixture. Stir.
    Add remaining flour and stir until sticky dough forms.
  • Dump the dough out onto a floured work surface. Sprinkle with a few tablespoons of flour and knead dough 2-3 minutes until a soft dough forms.
    hands holding ball of dough
  • Place dough into an oiled bowl, cover and let rest 40 minutes.
    bowl of dough covered in plastic wrap
  • Roll dough using a rolling pin into a 9-inch x 15-inch rectangle on a lightly floured surface.
    Cut a stick of butter into 12 slices (butter should be slightly soft). Place half of the slices in the center of the dough. Flatten butter, slightly, using a butter knife.
    slices of butter on dough
  • Fold the bottom of the dough over the butter.
    dough folded over like a letter
  • Place the remaining slices of butter on top of the folded dough. Flatten butter, slightly, using a butter knife.
    second layer of butter slices on dough
  • Fold the top section of dough over to cover the second layer of butter.
    dough folded in thirds
  • Turn dough so that the fold is on the side. Roll out to a 9"x15" rectangle.
    rolled out croissant bread dough
  • Fold the dough into thirds, like a letter.
    dough folded like a letter
  • Rotate dough so that the fold is on the side again. Repeat the step above, rolling the dough out then folding into thirds, like a letter.
    folded dough on work surface
  • Wrap dough in plastic wrap and chill for 1 hour.
    dough wrapped in plastic wrap
  • Roll dough out into a 9"x 15" rectangle. Fold into thirds, like a letter.
    dough folded like a letter
  • Rotate dough so that the fold is on the side. Roll out again and fold into thirds.
    dough folded like a letter
  • Rotate once more so that the fold is on the side. Roll dough into a 9"x15" rectangle then ROLL the dough up tightly (like you would if you were making cinnamon rolls).
    hands rolling up dough
  • Pinch the seam to seal (it may not stay, but do the best that you can) and place the loaf (seam-side-down) into a greased 9"x5" bread loaf pan.
    dough rolled up into a loaf shape
  • Loosely cover and let rise 40-60 minutes. DO NOT let rise in a warm location like you normally would when making bread. We don't want the butter in the dough to melt. Room temperature is fine. I place mine inside the microwave to keep it free from drafts.
    Preheat oven to 400 degrees.
    croissant bread dough in loaf pan covered in plastic wrap
  • Brush loaf with an egg wash (1 egg + 1 Tbsp. water) and bake for 20 minutes.
    Cover loaf loosely with foil (tent it) and cook an additional 15 minutes.
    unbaked loaf being brushed with an egg wash
  • Let bread cool in pan 5 minutes before transferring to a cooling rack.
    loaf of croissant bread in a pan
  • Bread is easier to slice when warm (not hot), but I won't judge if you dive right in.

Video

Notes

Butter: I ALWAYS use salted butter.

Nutrition

Calories: 200kcal