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Croissant Bread (Loaf)

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Author: Sally

Published: 04/01/2022 Updated: 04/30/2022

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Flaky, buttery croissant bread requires time,

precision, and patience, but is a very
rewarding baking project that will make your
kitchen smell like a French boulangerie. (And
is there any better smell than fresh bread?) I
know making homemade pastry can seem
intimidating, but I thoroughly break down the
process for you, step by step, in the tutorial
below. Any home baker—like me or you—can
accomplish this.

What is Croissant Bread?

Croissant bread is exactly what it sounds
like: croissant dough baked as bread. My
inspiration for this recipe was this croissant
loaf on Food52, but I used a scaled-down
version of my own homemade croissants
dough to produce just 1 loaf. Though I can’t
promise how long your loaf will last… it
doesn’t last long in my house! The other
difference in my croissant bread recipe is
we’re going to roll up the dough first, and
then cut into rolls, instead of cutting strips
and individually rolling them.

The result is an impressive loaf version of

everyone’s favorite yeasted pastry, which
smells and tastes like a croissant, but slices
like bread. Incredible on its own, but try it as
a grilled cheese, BLT, toasted with jam, or in
your favorite breakfast strata recipe or
French toast casserole!

Croissant Bread Details

Texture: The texture of this croissant
bread is melt-in-your-mouth soft and
tender, with a crispy, flaky crust.
Because it’s baked as bread in a loaf
pan, it’s not quite as layered and crust-
shattery (technical terms) as croissants,
but it’s still very airy.
Flavor: Blissfully buttery and slightly
sweet—just try to keep your eyes from
closing when you taste this, I’m not sure
it’s possible!
Ease: The great news is that making
croissant bread is easier than making
individual croissants. It requires no
special ingredients, but it does require 3
rounds of 20-minute refrigerations and
2 rises. For these reasons, I categorize
this as an advanced baking recipe. But
I’m here to walk you through each step.
You can absolutely make this!
Time: Plan for this recipe to take just
under 6 hours, plus some cooling time,
which is considerably shorter than 12+
hours for my individual croissants.
There’s resting time between most
steps, which means most of the time is
hands off. To develop all those flaky
pastry layers, croissant dough needs to
rest in the refrigerator often. It likes to
nap, if you will.
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Only 7 Ingredients Total

You need just 6 simple ingredients for the
croissant bread dough: flour, butter, salt,
yeast, milk, and sugar. The 7th ingredient is
an egg to make an egg wash for brushing
over the top to get that glossy golden sheen
on the top of the loaf—much like pie crust
and stromboli.

What is Laminated Dough?

Laminating dough is the process of folding
butter into dough many times, which creates
multiple alternating layers of butter and
dough. (Similar to how we make biscuits,
cheddar biscuits, and rough puff pastry,
though today’s dough includes yeast.) When
the laminated dough bakes, the butter melts
and creates steam. This steam lifts the layers
apart, giving us dozens of flaky, airy, buttery
layers.

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In my regular croissants and chocolate

croissants recipes, we mix butter and flour
together to make a butter block. With today’s
croissant bread recipe, however, we’re lining
pieces of butter down the dough so there’s
no compact butter block needed.

4 Tips for Laminating

This Dough
1 It’s OK if there are air bubbles in
the dough; your rolling pin will
pop them.
2 If the dough tears and butter is
exposed, just sprinkle the
exposed butter with flour.
3 If the dough is impossible to roll,
try flipping it over. If it’s still
impossible to roll, cover and let
it rest for 5 minutes before
trying again, to let the gluten
relax.
4 There are 3 rounds of 20-minute
refrigerations. Do NOT extend
these times because the
yeasted dough will puff up too
much. The timer is your friend
here!

Video & Photos: How to

Make Croissant Bread

Croissant Bread | Sally's Baking …

The full printable recipe is below, but this

recipe involves quite a few steps, so I’m
going to walk you through it with step-by-
step photos. I’m leaving out photos of
preparing the dough because you can see it
come together in the video tutorial. I also
have a separate video tutorial for How to
Knead Dough, if you need extra help with
that step.
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from data center to cloud

Here is the dough after the 1st rise and

then after you punch it down:

Now it’s time to flatten the dough and

prepare it for lamination. Gently flatten the
dough out into a 10×14-inch (25x35cm)
rectangle using lightly floured hands to
carefully stretch the dough. I recommend
flattening it right onto a nonstick surface so
you can literally pick it all up without the
dough losing shape. Refrigerate this
flattened dough for 20 minutes:

After 20 minutes in the refrigerator, the

dough is about as pliable as the butter.
Line the butter down the center third of the
dough as pictured:

1st lamination: Fold one side over the

butter:

Fold the other side over that, like you

would fold a business letter:

Rotate the dough so the long edge is

facing you:

Roll out into a 9×12-inch (23x30cm)

rectangle. You can see the butter hiding in
there:

Fold up like a business letter, cover, and

then chill for 20 minutes:
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2nd & 3rd lamination: After refrigerating,

repeat lamination process above 2x with no
dough chilling between each—rotate dough,
roll out, fold like business letter, rotate
dough, roll out, fold like a business letter.
And then chill 1 last time for 20 minutes.

Final lamination: After that final

refrigeration, repeat lamination 1x. Then roll
out the dough into a 9×12-inch (23x30cm)
rectangle for the last time:

Roll it up like a jelly roll cake or cinnamon

rolls dough, starting from the shorter end:

Slice into 5 thick rolls. Look at all those

layers!

Arrange in a greased loaf pan, cover, and

let rise until puffy. Then brush with egg wash
before baking:
 No Two Loaves Look the
Same
Keep in mind that your loaf may look exactly
like or slightly different from these photos.
Despite following the exact same recipe and
directions, some of my test loaves looked
more airy, or less flaky, or more layered. You
can see the variety in these photos. So don’t
be discouraged if yours looks different… just
wait until you TASTE it!

See Your Croissant Bread!

Feel free to email or share your recipe
photos with us on social media.
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Croissant Bread (Loaf)

4.9 from 193 reviews

Author: Sally
Prep Time: 4 hours, 45 minutes
Cook Time: 1 hour
Total Time: 6 hours, 30 minutes (includes
cooling)
Yield: 1 loaf

PRINT RECIPE

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Description
Bakers of any skill level can use this thoroughly
detailed recipe to make a beautifully flaky and
golden brown loaf of homemade croissant
bread. There are 3 rounds of 20-minute
refrigerations. Do not break up the lamination
steps and do not extend the refrigeration times
because the dough will begin to over-expand.

Ingredients

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, see Notes)

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 (see Notes)

Egg Wash

1 large egg, cold or room temperature

1 Tablespoon (15ml) water

Cook Mode Prevent your screen from

going dark

Instructions

1 Preliminary notes: Watch the video

tutorial and use the step-by-step photos
before you begin. Read the recipe
instructions and notes before beginning.
Make room in the refrigerator for your half
baking sheet for steps 6–9.
2 Prepare the dough: In a large ungreased
mixing bowl, whisk the warm milk, yeast,
and sugar together in the bowl of your
stand mixer fitted with a dough hook
attachment. Cover and allow mixture to sit
for about 5 minutes or until foamy on top.
*If you do not own a mixer, you can do this
in a large mixing bowl and in the next step,
mix the dough together with a large
wooden spoon/silicone spatula. A hand
mixer works, but the sticky dough
repeatedly gets stuck in the beaters.
Mixing by hand with a wooden spoon or
silicone spatula is a better choice.*
3 Add the salt, butter, and 2 cups (250g) of
flour. Beat on medium speed for 2 minutes,
stopping and scraping down the bowl as
needed to help the mixture combine. There
may still be chunks of butter—that’s ok.
Add remaining flour, scrape down the bowl
as needed, and beat on low speed until a
soft dough forms and pulls away from the
sides of the bowl. Dough will be very soft,
but not overly sticky. Beat in 2–3 more
Tablespoons of flour if dough seems very
sticky. Avoid adding more flour than you
need.

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4 Knead the dough: Keep the dough in the

mixer and beat for an additional 5 full
minutes, or knead by hand on a lightly
floured surface for 5 full minutes. (If you’re
new to bread-baking, my How to Knead
Dough video tutorial can help here.) If the
dough becomes too sticky during the
kneading process, sprinkle 1 teaspoon of
flour at a time on the dough or on the work
surface/in the bowl to make a soft, slightly
tacky dough. Do not add more flour than
you need because you do not want a dry
dough. After kneading, the dough should
still feel a little soft. Poke it with your finger
—if it slowly bounces back, your dough is
ready to rise. You can also do a
“windowpane test” to see if your dough
has been kneaded long enough: tear off a
small (roughly golfball-size) piece of
dough and gently stretch it out until it’s
thin enough for light to pass through it.
Hold it up to a window or light. Does light
pass through the stretched dough without
the dough tearing first? If so, your dough
has been kneaded long enough and is
ready to rise. If not, keep kneading until it
passes the windowpane test.
5 1st rise: Lightly grease a large bowl with oil
or use nonstick spray. Place the dough in
the bowl, turning it to coat all sides of the
dough in the oil. Cover the bowl with
aluminum foil, plastic wrap, or a clean
kitchen towel. Allow the dough to rise in a
relatively warm environment for 1.5–2
hours or until nearly double in size. (For a
tiny reduction in rise time, see my answer
to Where Should Dough Rise? in
my Baking with Yeast Guide.)

6 Flatten dough: Punch down the dough to

release the air. Place dough on a silicone
baking mat-lined, parchment paper-lined,
or lightly floured baking sheet. (I highly
recommend a silicone baking mat because
you can roll the dough out in the next steps
directly on top and it won’t slide all over
the counter.) Gently flatten the dough out
into a 10×14-inch (25x35cm) rectangle
using lightly floured hands to carefully
stretch, but not tear, the dough. Lightly
cover and place the entire baking sheet in
the refrigerator, and allow the covered
dough to rest and chill for 20 minutes. Do
not extend this time.
7 Meanwhile, prepare for lamination: Cut
the salted butter into 1/4-inch thick slices
and, as explained in the recipe note below,
make sure the butter is not overly soft. It’s
important to note the following 4 tips
before you begin laminating in steps 8, 9, &
10: (1) It’s OK if there are air bubbles in the
dough because your rolling pin will pop
them. (2) If the dough tears and butter is
exposed, just sprinkle the exposed butter
with flour. (3) If the dough is impossible to
roll, try flipping it over. If it’s still impossible
to roll, cover and let it rest for 5 minutes
before trying again, to let the gluten relax.
And (4) Do not extend the refrigeration
times, because the folded dough will begin
to over-expand.
8 1st lamination: Remove dough from the
refrigerator and set baking sheet aside. I
like to keep the dough on the silicone
baking mat when I’m rolling it because the
mat is nonstick. Working with the longer
(14-inch) edge in front of you, line butter
down the center of the dough, covering the
center third of the dough. Fold one dough
edge over on top of butter, and fold other
edge on top of that (like folding a business
letter). Pinch/seal the two short ends to
enclose butter inside. Rotate dough so the
long edge is horizontally in front of you.
Lightly flour the top of the folded dough
and, using a lightly floured rolling pin, roll
out to a 9×12-inch (23x30cm) rectangle.
Fold dough edges over on top like folding a
business letter. Cover dough, place back
on baking sheet, and refrigerate 20
minutes. Do not extend this time.
9 2nd & 3rd laminations: Remove dough
from the refrigerator and set baking sheet
aside. Rotate dough so the long edge is
horizontally in front of you. Lightly flour the
top of the folded dough and, using a lightly
floured rolling pin, roll out to a 9×12-inch
rectangle. Fold dough edges over on top
like folding a business letter. Rotate dough
horizontally and repeat rolling out to 9×12
inches and folding like a business letter.
Cover dough, place back on baking sheet,
and refrigerate 20 minutes. Do not
extend this time.
10 Final lamination & shaping: Remove
dough from the refrigerator and set baking
sheet aside. Rotate dough so the long edge
is horizontally in front of you. Lightly flour
the top of the folded dough and using a
lightly floured rolling pin, roll out to a 9×12-
inch rectangle. Fold dough edges over on
top like folding a business letter. For the
last time, rotate horizontally and roll out to
9×12 inches. Working from a 9-inch side,
roll dough up like you would roll up a jelly
roll cake or cinnamon rolls. Place 9-inch
log on a cutting board and cut into 5 even
rolls (just eyeball it, they don’t need to be
perfectly even).
11 2nd rise: Grease a 9×5-inch (23x13cm)
loaf pan. Place rolls, seam side down, in
loaf pan. Cover tightly and allow to rise
until slightly puffy, about 45–60 minutes.
12 Preheat the oven to 350°F (177°C).
13 Whisk egg wash ingredients together.
Generously brush risen rolls/loaf with egg
wash. Bake loaf for 1 hour until golden
brown on top, loosely tenting with
aluminum foil after 25 minutes to prevent
the top from over-browning before the
center can cook. For an accurate test of
doneness, the bread is done when an
instant-read thermometer reads the
center of the loaf as 195°F (90°C).
(Tip: Keep in mind that the bread will
continue to cook for a few minutes as it
cools.)
14 Remove from the oven and place loaf pan
on a wire rack. Cool for 30 minutes in the
loaf pan. Run a knife around the edges of
the pan to release the bread, and then
remove bread from loaf pan and cool at
least 15 more minutes directly on a wire
rack before slicing and serving. (Bread
tends to fall apart when sliced warm.)
Bread may slightly deflate as it cools.
15 Storing & freezing baked bread: Cover
and store leftover croissant bread covered
at room temperature for up to 3 days or in
the refrigerator for up to 1 week. You can
also freeze it for up to 3 months and then
thaw on the counter or overnight in the
refrigerator. Warm up to your liking.

Notes
1 Overnight Dough Instructions: After step
10, cover the shaped rolls in the loaf pan
tightly and refrigerate for up to about 15
hours. At least 3 hours before you need the
bread the next day, remove from the
refrigerator, keep covered, and allow to rise
on the counter for about 1–2 hours before
baking. Alternatively, you can let the dough
have its 1st rise (step 5) in the refrigerator
overnight. Cover the dough tightly and
place in the refrigerator for up to 12 hours.
Remove from the refrigerator and allow the
dough to fully rise for 2 more hours.
Continue with step 6.
2 Freezing Dough Instructions: The best
way to successfully freeze and thaw this
dough is after step 10. (Freezing/thawing
before makes lamination difficult.) Cover
and freeze shaped dough loaf (after step
10) for up to 3 months. Thaw in the
refrigerator at least 3 hours before you
need the bread, remove from the
refrigerator, keep covered, and allow to rise
on the counter for about 1–2 hours before
baking.
3 Special Tools (affiliate links): Stand Mixer
or Large Mixing Bowl and Wooden
Spoon/Silicone Spatula | Ruler or tape
measure | Silicone Baking Mat (optional
but recommended) | Rolling Pin | 12×17-
inch Half Sheet Pan | 9×5-inch Loaf Pan
| Pastry Brush | Instant-Read
Thermometer | Cooling Rack
4 Milk: Whole milk is ideal, but you can swap
a lower-fat or non-dairy milk. Avoid nonfat
milk.
5 Yeast: You can use active dry or instant
yeast in this recipe. Follow all of the same
instructions. If using active dry yeast, the
rise times are usually *slightly* longer, but
not much. Reference my Baking with
Yeast Guide for answers to common yeast
FAQs.
6 Butter: You can use either unsalted or
salted butter in the dough, but be sure to
use salted butter in the lamination step.
The butter in the dough can be softened to
room temperature, even overly softened is
fine. However, the butter for the lamination
does require your attention. It’s important
to make sure your lamination butter is
not too cold/hard and you don’t want it
too greasy/soft either, because it needs
to be about as pliable as the dough to
incorporate into it. Sometimes I use a
cooking thermometer just to check what
temperature my butter and dough are for
the lamination step, and it’s ideal they both
register *around* 60°F (15°C). Being about
the same temperature helps the butter and
the dough laminate easily.
7 Can I Halve or Double This Recipe? No.
Follow the dough recipe precisely as
written. If 1 loaf is too much, freeze any
extras. If you want 2 loaves, make the
dough 2x separately.
8 Can I Add a Filling? I tried jam and
cinnamon sugar (1/4 teaspoon cinnamon
with 2 Tbsp granulated sugar). The only
one that worked fairly well was the
cinnamon sugar. Anything wet like jam will
create too much moisture and the bottom
of the loaf doesn’t bake very well. Plus, you
need quite a lot to really taste it, which
makes rolling up the dough fairly messy
and difficult. You can absolutely try adding
something dry like the cinnamon sugar,
chopped nuts, or even chocolate chips!
Spread a thin layer on the dough before
rolling it up into a log in step 10.

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Reader Comments & Reviews

HELEN says: April 11, 2024

I cannot wait to try this recipe! I was wondering if

you’ve ever added any fruit to the recipe? I’m
thinking about thinly sliced or diced apple with
cinnamon and sugar.
Reply

TRINA @ SALLY'S BAKING RECIPES April 11,

2024
says:

Hi Helen! We have not tested that, but it

sounds delicious.
Reply

KIM JOHNSON says: April 6, 2024

MAKE SURE TO align the slices so that they

touch, so they will stay together as they rise.
Roll the dough tightly.
Reply

MIKE MCSHANE says: April 5, 2024

Can you use a Pullman loaf pan (covered) with

this recipe?
Reply

LEXI @ SALLY'S BAKING RECIPES April 5,

2024
says:

Hi Mike, we haven’t tested this particular

recipe in a Pullman loaf pan, so we’re unsure of
the results. Let us know if you do give it a try.
Reply

CHEF DEBBIE FLEMING says: April 6, 2024

To any one! If you buy salted butter for just

this recipe know that you can freeze butter
until you need more later. Butter freezes
very well! love your breads Sally!!!!!! I make
them all the time!

COLLEEN COSTELLO says: March 14, 2024

I am fresh off my first attempt at your actual

crossiants, and despite looking a little goofy, IT
WORKED — the lamination held and they were
delicious. I am excited to try this streamlined
recipe that can be made in one day. Once I have
practiced, I want to try this dough in muffin cups
or on a sheet to see if it that works. The regular
croissant recipe is a fun “project” but too labor
intensive for lazy me to do often. Thank you for
your site. You bring so much joy.
Reply

ERIN says: March 11, 2024

Could you add any herbs to the dough itself?

Reply

SALLY says: March 11, 2024

Absolutely; I would use dried herbs, but fresh

herbs chopped fine would work nicely too.
Reply

L I says: March 7, 2024

Hi, I’m wondering why it’s recommended to use

salted butter for the lamination–is there a
specific reason? Can I use unsalted butter and
add the salt into the dough, or sprinkle it on top
of the butter? I don’t typically keep or use salted
butter and I would like to avoid wasting the
leftover butter if possible.
Reply

TRINA @ SALLY'S BAKING RECIPES March 7,

2024
says:

See note about butter– we strongly

recommend salted butter for the lamination.
Unsalted butter is fine in the dough.
Reply

L I says: March 8, 2024

I understand that, but why? Why is salted

butter recommended rather than using
unsalted butter and simply adding more salt
into the dough to compensate?

SALLY says: March 11, 2024

The salted butter provides more flavorful

flakes in the finished bread. If you don’t
want to buy salted butter, you can use
unsalted and perhaps add a light sprinkle of
salt on top of the pats of butter.

LAUREN says: January 18, 2024

Thank you for this recipe/video! If I wanted to

make Croissant buns like the ones the green,
siren logo coffee company based in Seattle uses
for their Double-Smoked Bacon, Egg, and Cheese
Croissant sandwiches, how would I adapt this?
Watching the video, I am guessing it would be
after slicing – place them cut side down on a
baking sheet, egg wash, then bake. Would I bake
then at normal temp/time, or would I need to
make adjustments?
Reply

LEXI @ SALLY'S BAKING RECIPES January 18,

2024
says:

Hi Lauren, we haven’t tested these as

individual rolls, so we’re unsure of exactly how
they’d bake up. If you do decide to try, we’d
use the same temperature and baking time will
likely be a bit shorter. Let us know what you
try!
Reply

DARCI GONTARSKI says: January 2, 2024

This was so yummy. Butter, light, and flaky. I was

nervous to attempt it, but watched the video and
it came out picture perfect! Not a slice remaining.
Definitely worth the time it takes to make. Will be
doing it again very soon!!
Reply

SELENA NELSON says: December 17, 2023

Hi can I make this dough in a bread machine.

Thank you
Reply

TRINA @ SALLY'S BAKING December 17,

2023
RECIPES says:

Hi Selena! We haven’t tested this dough in a

bread machine.
Reply

HEATHER says: November 18, 2023

This bread looks amazing and I’m definitely

giving it a try for Thanksgiving! Question: Could
you use Olive oil instead of butter for a Vegan
version?
Reply

SALLY says: November 19, 2023

Hi Heather, the lamination won’t work properly

with oil. I haven’t tested it with solid coconut
oil, but you could try that if you’d like.
Reply

SUSAN says: October 19, 2023

Incredible! I wish I had a picture as it was

seriously perfect. No large gaps and perfectly
done. I shared the bread with neighbors in our
building and the comments were “best thing I’ve
ever had” to “best bread”…and we live in the land
of sour dough, San Francisco. Just to let you
know, we are a family of bakers but live far apart.
The line amongst us, “Did you get this from
Sally?” So thank you.

Reply

SALLY says: September 20, 2023

I buy raw milk from a nearby farm. Can I use this

in this recipe? (Croissant Bread (Loaf))
Reply

LOES says: September 17, 2023

I tried baking croissants a handful of time but

never succeeded. I tried to give it one last shot
with this recipe and wow! I’m so proud of the
result, it came out delicious and it looked very
impressive. Thank you, Sally!

Reply

TIM LOUIS says: September 15, 2023

I just made the croissant loaf. Every step you

described came off exactly as you said and the
result was excellent. The process took all day to
complete, most of the time waiting between
steps. But none of the steps were difficult.
Reply

TAM says: September 14, 2023

Do you have to slice the roll? Just wondering

what would happen if you don’t.
Reply

TRINA @ SALLY'S BAKING September 14,

2023
RECIPES says:

Hi Tam! Slicing the rolls really allows all the

flaky layers to rise and get crispy.
Reply

1 … 7 8 9

about the author:

Sally McKenney
Sally McKenney is a professional
food photographer, cookbook
author, and baker. Her kitchen-
tested recipes and thorough step-
by-step tutorials give readers the
knowledge and confidence to bake
from scratch. Sally has been
featured on Good Morning America,
HuffPost, Taste of Home, People
and more.

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