Croissant Bread (Loaf)

Why You’ll Love This Recipe

I like that this recipe takes the classic croissant technique and transforms it into a loaf, making it easier to slice and enjoy. The bread is soft, buttery, and flaky, with layers that practically melt in my mouth. Even though it takes time, the step-by-step process makes it approachable, and the results are well worth the effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough
1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
3 Tablespoons (38g) granulated sugar
1 and 1/4 teaspoons salt
3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 equal pieces
3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed and for lamination

Lamination
3/4 cup (12 Tbsp; 170g) salted butter, slightly softened

Egg Wash
1 large egg, cold or room temperature
1 Tablespoon (15ml) water

Directions

I start by whisking the warm milk, yeast, and sugar together in a stand mixer bowl and let it sit for 5 minutes until foamy.
I add the salt, butter, and 2 cups of flour, mixing until combined. Then I add the rest of the flour, mixing on low until a soft dough forms. If it’s too sticky, I add a little extra flour.
I knead the dough for 5 minutes, either with the dough hook or by hand, until soft and slightly tacky. After kneading, I place it in a greased bowl, cover, and let it rise for 1.5–2 hours until doubled.
Once risen, I punch it down and flatten into a 10×14-inch rectangle. I chill it on a lined baking sheet for 20 minutes.

Laminating

I place slices of butter across the center third of the dough, fold it like a letter, and seal the edges. I roll it into a 9×12-inch rectangle, fold again, and refrigerate for 20 minutes.
I repeat this rolling, folding, and chilling process three times, always refrigerating between folds.
For the final lamination, I roll it out once more, fold, then roll into a 9-inch log. I cut the log into 5 rolls and place them seam side down in a greased 9×5-inch loaf pan.

Second Rise and Baking

I cover the loaf and let it rise for 45–60 minutes until puffy.
I preheat the oven to 350°F (177°C), brush the loaf with egg wash, and bake for about 1 hour, tenting with foil halfway to prevent over-browning. The loaf is done when the center reaches 195°F (90°C).
I cool it for 30 minutes in the pan, then remove it and let it cool at least 15 minutes more before slicing.

Servings and Timing

This recipe makes 1 loaf. It takes about 6 hours and 30 minutes total, including rising and cooling, with 4 hours and 45 minutes of prep and 1 hour of baking.

Variations

Sometimes I add a thin sprinkle of cinnamon sugar before rolling the dough for a lightly sweet variation. Chopped nuts or mini chocolate chips also work well as a dry filling. For a savory twist, I sprinkle grated Parmesan and herbs before rolling.

Storage/Reheating

I store the loaf at room temperature, covered, for up to 3 days, or in the refrigerator for up to 1 week. It also freezes beautifully for up to 3 months—just thaw overnight in the fridge. To refresh, I warm slices in the oven or toaster for a buttery, flaky texture.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate it overnight either after the first rise or after shaping, then let it rise before baking.

Can I freeze the dough?

Yes, I freeze it after shaping the loaf (before the second rise), then thaw and let it rise before baking.

Can I use unsalted butter for lamination?

No, salted butter works best for lamination to enhance the flavor and structure.

How do I know the butter is the right consistency for lamination?

The butter and dough should be about the same temperature, around 60°F (15°C), so they roll out smoothly together.

Can I double this recipe?

No, it’s best to make one loaf at a time for consistent results.

Why does my dough tear during lamination?

If it tears, I sprinkle flour on the exposed butter and keep rolling gently. Resting the dough for a few minutes also helps relax the gluten.

How do I keep the loaf from browning too quickly?

I tent it with foil about 25 minutes into baking to keep the top golden without burning.

Can I make this with non-dairy milk?

Yes, I’ve used almond or oat milk, but whole milk gives the richest flavor.

What should the texture be like when done?

The bread should be soft, flaky, and layered like a croissant, but in a loaf form that’s easy to slice.

Can I add sweet fillings like jam?

I avoid wet fillings like jam, since they make the loaf soggy, but dry fillings like cinnamon sugar work well.

Conclusion

This croissant bread loaf is a labor of love, but every flaky, buttery layer makes it worthwhile. I love how impressive it looks and how versatile it is, whether I serve it for breakfast, brunch, or an indulgent afternoon snack. It’s the perfect recipe when I want to turn my kitchen into a little French bakery.