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Croissant bread loaf showcasing flaky layers and a golden crust

Croissant Bread Loaf

Warm, buttery, and impossibly flaky, this Croissant Bread Loaf combines yeasted dough with laminated butter for pull-apart layers that are crisp on the outside and tender inside.
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Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings: 5 servings
Course: Breakfast, Brunch, Snack
Cuisine: French
Calories: 280
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup whole milk, warmed to about 110°F Adds fats and sugars that feed the yeast.
  • 2.25 teaspoons instant or active dry yeast Makes the dough rise and creates air pockets.
  • 3 tablespoons granulated sugar Sweetens the dough.
  • 1.25 teaspoons salt Enhances flavor.
  • 3 tablespoons unsalted or salted butter, softened Adds richness to the dough.
  • 3 cups all-purpose flour, plus more as needed Provides structure to the loaf.
  • 0.75 cup salted butter, slightly softened (for lamination) Key for creating flaky layers.
  • 1 large egg Used for egg wash.
  • 1 tablespoon water Mixed with egg for egg wash.

Method
 

Preparation
  1. Whisk the warmed milk with the yeast and sugar in a medium bowl until dissolved. Let it sit for about 5 minutes until frothy.
  2. Add the salt, softened butter, and 2 cups of flour, then mix on medium speed for 2 minutes.
  3. Gradually add the remaining flour and mix on low until a soft dough forms.
  4. Knead on a floured surface for about 5 minutes until smooth.
First Rise
  1. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1½ to 2 hours until doubled in size.
Prepare for Lamination
  1. Flatten the risen dough and shape it into a rectangle roughly 10×14 inches. Chill it in the refrigerator for 20 minutes.
  2. Slice the softened 3/4 cup butter into 1/4-inch slices and arrange them on the chilled dough rectangle.
First Lamination
  1. Fold the dough over the butter to encase it, then rotate the package 90 degrees.
  2. Roll the dough out to approximately a 9×12 inch rectangle and perform a letter fold.
  3. Wrap and refrigerate for 20 minutes.
Repeat Laminations
  1. Repeat the roll-and-fold process two more times for a total of three laminations, chilling 20 minutes between each fold.
Shape the Loaf
  1. Roll the dough out one final time to about 9×12 inches.
  2. Roll it tightly like a jelly roll from the long side and slice into five even rolls.
  3. Arrange them seam-side down in a greased 9×5 inch loaf pan.
Second Rise
  1. Cover the pan and let the rolls rise for 45 to 60 minutes until they fill the pan and look puffy.
Bake and Cool
  1. Preheat the oven to 350°F.
  2. Whisk the egg with 1 tablespoon water for an egg wash and brush the tops lightly.
  3. Bake for 1 hour, tenting with foil after 25 minutes.
  4. Allow the loaf to cool in the pan for 30 minutes, then remove and cool on a wire rack for another 15 minutes.

Notes

For maximum freshness, store at room temperature wrapped loosely, or freeze for longer storage. Customize with cinnamon sugar, cheese, or chocolate chips for added flavors.