Croissant Bread (Yeasted)

Ingredients

The Dough

A soft, lightly enriched base. The yolk and a little butter keep it tender.

• 350g (2¾ cups) bread flour
• 180g (¾ cup) whole milk, warm
• 18g (1 large yolk) large egg yolk
• 30g (2½ tbsp) granulated sugar
• 5g (1½ tsp) instant yeast
• 7g (1¼ tsp) fine salt
• 30g (2 tbsp) unsalted butter, softened

The Lamination Butter

This is the butter that makes the layers. Keep it rock hard until the second you grate it.

• 113g (8 tbsp (1 stick)) unsalted butter, frozen

Egg Wash

• 50g (1 large egg) large egg
• 15g (1 tbsp) whole milk

Total flour: 350g

Hydration: 52%

Pro tip: Throw your stick of butter in the freezer the night before. Cold butter is the whole secret here, so don't skip that step.

Equipment

Method

Make the Dough

We're building a soft enriched dough base first. Don't worry about layers yet. Right now you just want a smooth, supple dough.

1. Combine the Wet Ingredients. In the bowl of a stand mixer, whisk together the warm milk, egg yolk, and sugar until the sugar dissolves. The milk should feel just warm to the touch, not hot. Hot milk will kill the yeast.
2. Add the Dry and the Soft Butter. Add the bread flour, instant yeast, salt, and softened butter. Mix on low with the dough hook until it comes together, then knead on medium for 8 to 10 minutes.
3. Check the Dough. You're looking for a smooth, slightly tacky dough that passes the windowpane test. Stretch a small piece thin enough to see light through it without tearing. If it tears, knead a couple more minutes.

Tip: No stand mixer? Mix by hand and knead on the counter for 12 to 15 minutes. It's a workout, but it works.

First Rise

A short bulk fermentation relaxes the dough so it rolls out without fighting you.

1. Let It Puff. Cover the bowl and let the dough rise at room temperature until it's puffy and about one and a half times its size, roughly 1 hour. It does not need to fully double.

Wait: PT1H

Laminate the Butter (This is the part everyone's talking about)

Here's the trick that fakes a croissant. We grate frozen butter into the dough and fold it in, building thin sheets of butter between layers of dough. No butter block, no rolling pin gymnastics. This is lamination for the rest of us.

1. Roll It Out. Turn the dough onto a lightly floured counter and roll it into a rectangle about 12 by 16 inches, with a long side facing you.
2. Grate the Frozen Butter. Working fast, grate the frozen butter over the bottom two-thirds of the dough using the large holes of a box grater. Spread it evenly. Keep your hands off it as much as you can so it stays cold.
3. Letter Fold. Fold the bare top third down over the middle, then fold the buttered bottom third up over that, like folding a letter. You now have three layers. Pinch the edges to seal.
4. Chill, Roll, Fold (Turn 2). Wrap the dough and chill in the fridge for 20 minutes. Roll it back out to the same size rectangle, then do a second letter fold. Wrap and chill another 20 minutes. If the butter starts to melt or smear at any point, stop and chill right away.
5. Roll, Fold (Turn 3). Roll it out one more time and do a third and final letter fold. Wrap and chill 20 minutes. Three turns total gives you 27 distinct layers of butter and dough — that's where the flakiness comes from.

Wait: PT1H

Tip: If your kitchen runs warm, chill the rolling pin and counter too. Warm butter melts into the dough and you lose the layers.

Shape and Proof

Now we roll the laminated dough into a loaf and let it finish proofing in the pan.

1. Roll Into a Log. Roll the dough one last time into a rectangle about the length of your loaf pan. Starting from a short side, roll it up snugly into a log, sealing the seam at the end.
2. Into the Pan. Place the log seam side down in a buttered 9x5 inch loaf pan. Cover loosely.
3. Proof Until It Crowns. Let it proof at room temperature until the dough rises about an inch above the rim of the pan, roughly 60 to 90 minutes. Use the poke test: a gentle press should spring back slowly and leave a small dent.

Wait: PT75M

Egg Wash and Bake

A quick egg wash gives that deep golden, glossy croissant color.

1. Wash It. Whisk the egg with the milk and brush it gently over the top of the proofed loaf. Don't press down or you'll deflate it.
2. Bake. Bake at 375F (190C) for 35 to 40 minutes, until deep golden brown and the internal temperature reads 190F (88C). If the top browns too fast, tent it loosely with foil for the last 10 minutes.
3. Cool Before Slicing. Turn the loaf out onto a rack and let it cool at least 30 minutes before slicing. Cutting too soon makes it gummy and the layers smush together.

Shape the Loaf

A snug log gives you the classic sandwich-loaf look with flaky layers running through every slice.

Sandwich Loaf (recommended)

The simplest and most reliable shape for a 9x5 pan.

1. Roll. Roll the laminated dough into a rectangle the length of your pan.
2. Log. Roll it up snugly from a short side and seal the seam.
3. Pan. Set it seam side down in the buttered pan.

Free-form Boule

No loaf pan? Shape it round and bake on a sheet pan.

1. Round. Gather the dough into a tight round, sealing the seam underneath.
2. Proof. Proof on a parchment-lined sheet pan, then egg wash and bake the same way.

Proof test: Poke the side gently with a floured finger. It's ready when the dent fills back in slowly and doesn't spring all the way back.

Bake

A moderate oven gives the layers time to set without burning the butter.

Oven: 190°C / 375°F. Internal temperature when done: 88°C / 190°F.

Loaf Pan in a Standard Oven (recommended)

The everyday method. No steam or Dutch oven needed for this one.

Equipment: 9x5 inch loaf pan

1. Preheat. Preheat the oven to 375F (190C) with a rack in the center.
2. Bake. Bake 35 to 40 minutes until deep golden and 190F (88C) inside.
3. Tent if Needed. If the top darkens too quickly, tent loosely with foil for the final 10 minutes.

Note: Bake to temperature, not to color. A thermometer in the center is the only way to know it's truly done.

Storage

• Room temperature: 2 to 3 days wrapped in a bread bag or beeswax wrap. The layers stay best at room temperature.
• Refrigerated: Not recommended. The fridge dries it out and dulls the flaky texture.
• Frozen: Up to 2 months. Slice first, then freeze in a sealed bag so you can pull what you need.
• Refresh: Warm slices in a 325F (160C) oven for 5 minutes to bring the layers and butter back to life.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

You can. The loaf will be a little softer and less chewy. Bread flour gives you more structure to hold those lamination layers, so it's my first choice, but all-purpose still makes a fine loaf.

My butter melted into the dough. What went wrong?

The dough or your kitchen was too warm. The fix is to chill everything more aggressively. Cold dough, cold butter, cold rolling pin. If it ever starts to smear, stop and put it in the fridge for 15 minutes before you keep going.

Can I make this without a stand mixer?

Yes. Mix the dough by hand and knead on the counter for 12 to 15 minutes until it passes the windowpane test. The lamination is done with a rolling pin either way, so a mixer just saves your arms on the front end.

Why didn't I get distinct layers?

Almost always one of two things: the butter got too warm and blended in, or you skipped the chill rests between folds. The cold is what keeps the butter in sheets. Don't rush those fridge breaks.

Can I add fillings?

Absolutely. Cinnamon sugar before the final roll makes a beautiful sweet loaf. Grated cheese and a little garlic turns it savory. Add fillings during the final shaping roll, not during lamination.

How do I know when it's proofed enough?

The dough should crown about an inch over the pan rim, and the poke test should leave a slow-filling dent. Underproofed and it'll be dense. Overproofed and it can collapse in the oven. When in doubt, a touch under is safer than over.

Nutrition

Per serving (1 slice): 245 calories, 28g carbohydrates, 5g protein, 12g fat, 1g fiber, 290mg sodium. Makes 10 servings.