Croissant Bread
A delightful treat that combines flaky croissant layers with the comforting shape of a loaf. Perfect for breakfast or an afternoon snack.
Ingredients
Dough Ingredients
- 1 cup 1 cup (240ml) whole milk, warmed to about 110°F (43°C) Milk should be warm for yeast activation.
- 2.25 teaspoons 2 and 1/4 teaspoons (7g) instant or active dry yeast Can use 1 standard packet.
- 3 Tablespoons 3 Tablespoons (38g) granulated sugar
- 1.25 teaspoons 1 and 1/4 teaspoons salt
- 3 Tablespoons 3 Tablespoons (43g) unsalted or salted butter, softened Cut into 3 equal pieces.
- 3 cups 3 cups (375g) all-purpose flour, plus more as needed Flour should be spooned and leveled.
- 3/4 cup 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened
- 1 large 1 large egg Can be cold or at room temperature.
- 1 Tablespoon 1 Tablespoon (15ml) water
Instructions
Preparation
- Whisk the warm milk, yeast, and sugar in the bowl of your stand mixer fitted with a dough hook attachment. Cover and let sit for about 5 minutes until foamy.
- Add the salt, butter, and 2 cups of flour. Beat on medium speed for 2 minutes, scraping down the bowl as needed.
- Add the remaining flour and beat on low until a soft dough forms and pulls away from the bowl. If sticky, mix in additional flour as needed.
- Knead the dough in the mixer for an additional 5 minutes or by hand on a lightly floured surface.
- Check if the dough is ready by poking it with a finger; it should bounce back slowly.
- Allow the dough to rise in a warm place until doubled in size.
Lamination and Shaping
- After the first rise, fold in the butter and continue folding and rolling to create flaky layers.
- Shape the dough into a loaf and let it rise once more before baking.
Notes
Best served warm with butter, jam, or nut butter. You can also toast it lightly for extra crunch. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.