Homemade Croissant Bread Recipe

Homemade bread is one of my favorite things to bake! I used to be intimated to make yeast bread but it’s actually not bad at all! Check out my beginner’s guide to baking bread, if you’re just getting started. And this simple no-knead bread or my grandma’s perfect homemade bread are great recipes for any beginner!

What is Croissant Bread?

Get ready to be blown away by this irresistibly delicious croissant bread! It’s made with a simple croissant dough baked in a loaf pan. The taste and texture are just like something you would find in a French bakery. One bite and you will be obsessed with the layers of butter and the hint of sweetness. The inside is melt-in-your-mouth soft and fluffy, with a crispy, flaky crust. As an added plus, it’s super versatile! It’s wonderful on its own or toasted and smeared with cinnamon butter or jam, but it also cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! No matter how you enjoy it, you’re sure to love it so much!

Ingredients You’ll Need

This croissant bread uses adding honey for sweetness and plenty of butter for laminating the dough. Laminating dough (or folding in butter) will help create the many layers of airy flakiness. Check out the recipe card at the bottom of the post for all of the exact measurements.

Milk: For extra richness, this recipe uses milk instead of water to activate the yeast. Yeast: 1 packet of active dry yeast is enough for one loaf of this bread. Honey: Adds just enough sweetness. Butter: For buttery flavor. Flour: All-purpose flour will work the best for maximum tenderness. Salt: To bring out all of the flavors. Butter: Cold butter is folded into the dough during the lamination process. When it bakes, the butter melts, resulting in warm, delicious buttery layers. Egg and Milk: We mix one large egg and a small amount of milk together to create an egg wash, which is brushed over the loaf to give it a golden brown sheen.

How to Make Croissant Bread

There are quite a few steps for making homemade croissant bread, but they’re all really easy and so worth it. Scroll through to learn how to make the best homemade bread!

Make, Rise, and Chill the Dough

Laminating the Dough

Shape and Raise the Croissant Bread Dough

Butter Temperature: The butter for lamination should be soft enough to cut easily but not soft enough to spread. If the butter becomes too soft, spread it instead of placing the pats of butter, fold up the dough into the tri-fold like normal then pop it in the fridge for 20 minutes to harden the butter a bit before rolling out. If the Dough is Sticky: If the dough is getting sticky while you knead it you can add a dusting of flour, but don’t add too much and dry the dough out. Temperature of the Dough Make sure the dough is cold but not too hard to roll out. Twenty minutes may not be enough time to cool it down, but if it is too cold or hard to roll out, cover it and let it sit at room temperature for a few minutes until it is just soft enough to roll out. Using Foil to Bake: Watch the crust’s color; once you take the foil off, it will brown pretty quickly. Check the internal temperature for doneness, and if it’s still not the right temperature but the color is getting dark, place the foil back on top while it finishes baking. Added Flavors: One of my favorite things I had in Paris was their chocolate croissants. When you are doing the lamination process, maybe add some chocolate, raisins, or a cinnamon sugar mixture to your layers!

Refrigerate: Store your loaf in the fridge to make it last longer! Once you place it in an airtight container and put it in your fridge, it will last for about 7 days.