Croissant Bread: A Flaky, Buttery Delight

My love for baking started with my Grandma Rose. She’d spend hours in the kitchen, whipping up the most amazing treats. One of my absolute favorites, is croissant bread. Flaky, buttery layers, perfect with a cup of coffee or a dollop of jam, it’s pure heaven!

This recipe for croissant bread takes time, but I promise you, the reward is worth it! The smell of these golden pastries baking in the oven is simply magical. I even remember trying my first croissants back when I was at university. They were incredible, and I knew I had to learn how to make them myself.

I’ve been perfecting this croissant bread recipe for years, and now I’m excited to share it with you. Get ready to impress your family and friends with these delicious, homemade croissants. They’re perfect for a special breakfast, brunch, or even an afternoon treat.

Ingredients to make the Croissant Bread

For the Dough:

• 1 cup (240ml) lukewarm whole milk (about 105-115°F)
• 2 ¼ teaspoons (1 packet/7g) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon salt
• 3 ½ cups (490g) all-purpose flour, plus more for dusting
• 5 tablespoons (70g) unsalted butter, softened

For the Butter Block:

• 1 cup (2 sticks/227g) unsalted butter, very cold
• ¼ cup (30g) all-purpose flour

For the Egg Wash (Optional):

• 1 large egg
• 1 tablespoon milk or water

Instructions to make the Croissant Bread

Making the Dough:

1. Activate the yeast: In a large bowl, combine the lukewarm milk, yeast, and sugar. Let stand for 5-10 minutes, until foamy.
2. Combine wet ingredients: Whisk in the egg and salt.
3. Add dry ingredients: Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer fitted with the dough hook attachment until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add the softened butter and continue kneading for another 2-3 minutes, until the butter is fully incorporated.
5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.

Preparing the Butter Block:

1. Combine butter and flour: Place the cold butter and flour between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8 inch rectangle. If the butter softens too much, chill it in the refrigerator for 15-20 minutes before continuing.
2. Chill: Wrap the butter block in the parchment paper and chill in the refrigerator for at least 30 minutes.

Lamination: The Heart of Croissant Bread Making:

1. Lock in the butter: On a lightly floured surface, roll the dough into a 12×16 inch rectangle. Place the chilled butter block in the center of the dough, ensuring the long side of the butter is aligned with the short side of the dough. Fold the dough over the butter, completely enclosing it. Pinch the edges to seal.
2. First fold (single): Gently roll the dough into a 12×18 inch rectangle. Fold the dough in thirds, like a letter, bringing one-third over the center and the other third over the top. This is a single fold. Wrap the dough in plastic wrap and chill for at least 1 hour.
3. Second fold (double): Roll the chilled dough into a 12×18 inch rectangle again. Fold the top and bottom edges towards the center, meeting in the middle. Then, fold the dough in half, like a book. This is a double fold. Wrap and chill for another hour.
4. Third fold (single): Repeat the single fold process (step 2). Wrap and chill for a final 2 hours, or preferably overnight.

Shaping the Croissants:

1. Cut the dough: On a lightly floured surface, roll the chilled dough into a 12×24 inch rectangle. Trim the edges to create a neat rectangle. Cut the dough into 4-inch wide strips, then cut each strip into triangles.
2. Shape: Gently stretch each triangle, then starting from the wide end, roll it up towards the tip. Curve the ends of the croissant bread slightly to create a crescent shape.
3. Arrange: Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them for rising.

Proofing: The Final Rise:

1. Cover the baking sheet loosely with plastic wrap and let the croissants proof in a warm, humid place for 2-3 hours, or until nearly doubled in size and puffy. A good indicator is when they jiggle slightly when you gently shake the baking sheet.

Baking: Achieving Golden Perfection:

1. Preheat oven to 400°F (200°C).
2. Brush the croissants with the egg wash (if using).
3. Bake for 18-20 minutes, or until deeply golden brown and cooked through. If the croissants brown too quickly, reduce the oven temperature to 375°F (190°C). Let cool slightly on the baking sheet before serving.

Tips and Variations

Common Croissant Bread Challenges and Solutions:

• Butter Leakage: If butter starts leaking during lamination, it likely means the butter is getting too warm. Pop the dough in the refrigerator for 15-20 minutes to chill the butter before continuing. Make sure your rolling pin isn’t too warm as well.
• Dough Tearing: If the dough tears during rolling or folding, don’t panic! Patch it up by gently pressing the torn edges together. A little extra flour on your work surface can help prevent sticking.
• Uneven Rising: Ensure your yeast is fresh and active for a consistent rise. Proofing in a warm, draft-free spot also helps.
• Over-Browning: If the croissants brown too quickly, tent them loosely with aluminum foil during the last few minutes of baking.

Flavor Adventures: Sweet and Savory Variations:

• Sweet: Add ¼ cup of mini chocolate chips or chopped nuts to the dough. Fill baked croissants with jam, Nutella, or pastry cream. A sprinkle of cinnamon sugar before baking is always a hit with Lily and Mia.
• Savory: Incorporate ¼ cup of grated Parmesan cheese and a teaspoon of dried herbs (like thyme or rosemary) into the dough. Fill with ham and cheese, or create savory pinwheels with pesto and mozzarella.

Grandma Rose’s Secret Tip:

Grandma Rose always said the key to extra-flaky croissants is using high-quality butter. She’d splurge on European-style butter with a higher fat content, and it truly makes a difference. She would always tell me “Don’t be afraid to use the good stuff!”.

Making Ahead and Freezing:

• Dough: After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and freeze it for up to 2 months. Thaw overnight in the refrigerator before continuing with the recipe.
• Shaped Croissants: Arrange shaped, unbaked croissant bread on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag for longer storage (up to 3 months). Bake directly from frozen, adding 5-10 minutes to the baking time.

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FAQ

Is croissant bread a healthy bread?

Croissant Bread isn’t considered a health food because they’re high in butter and fat. One large croissant bread can have around 272 calories, 14 grams of fat, and 25 grams of carbohydrates. They’re definitely a treat to enjoy in moderation! I try to balance them out with some fruit or yogurt when I have them for breakfast.

How do you eat croissant bread?

Croissant Bread are so versatile! I love them plain, warm from the oven. The buttery, flaky layers are just perfect on their own. But they’re also great with a smear of butter, jam, or even some cheese. Lily and Mia love dipping theirs in Nutella. You can even use croissants to make sandwiches – ham and cheese is a classic.

What bread is similar to Croissant Bread?

A few other pastries are similar to croissant bread. Danish pastries are often filled with fruit or cheese and have a sweeter glaze. Puff pastry is another layered dough, but it’s usually used in other desserts or savory dishes. Brioche is a rich, eggy bread that’s similar in texture to croissants, but it’s not as flaky.

How do you serve store-bought croissants?

If you’re short on time, store-bought croissant bread is a great option! They’re perfectly fine to eat as they are, but warming them up for a few minutes in the oven makes them even better. They’re delicious with coffee, tea, or a glass of juice.

Serving and Storage

Serving Suggestions:

Croissant bread is perfect for any occasion! I love serving them for a special weekend breakfast or brunch. They’re also a wonderful afternoon snack with a cup of tea or coffee. For a fancier brunch, pair them with scrambled eggs, bacon, and fresh fruit. A simple green salad on the side makes a light and refreshing addition. If you’re feeling indulgent, a mimosa or bellini is the perfect celebratory drink.

Storage Tips:

I find freshly baked croissants are best enjoyed right away. But if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To maintain their crispness, you can reheat them briefly in a warm oven. For longer storage, freeze the cooled croissants in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat as needed. You can even reheat them directly from frozen – just add a few extra minutes to the baking time.

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