Homemade Croissant Bread: Buttery Bakery-Style Loaf (58) 2026

This homemade croissant bread brings the buttery, flaky magic of a croissant into a soft loaf you can slice. The secret is laminating the dough with butter, just as you would for croissants, so the butter melts between layers and creates those irresistible pockets and that unmistakable flavor.

It is a simple dough made with bread flour, salt, sugar, warm water and yeast, enriched with a generous block of unsalted butter. The process takes a little patience, but the result is a bakery-style loaf that fills your kitchen with an incredible aroma.

Enjoy it plain, toasted, or use it to make sandwiches and French toast. Every slice is worth the effort, from the first to the last.

Ingredients for Homemade Croissant Bread

Makes 12 servings

• 500 g bread flour
• 10 g salt
• 40 g white sugar
• 250 g warm water
• 10 g dry baker's yeast (or 30 g fresh yeast)
• 280 g unsalted butter
• 1 beaten egg, for brushing the croissant bread

How to Make Homemade Croissant Bread Step by Step

1. Mix and knead the dough

In the bowl of a stand mixer, or in a bowl to knead by hand, combine 500 g bread flour, 10 g salt, 40 g white sugar, 250 g warm water and 10 g dry baker's yeast. Knead for 10–15 minutes, until you have a smooth and homogeneous dough.

2. Let the dough rest

Shape the dough into a ball and let it rest for 30 minutes.

3. Stretch and chill the dough

Roll out the dough into a rectangle of about 25 x 40 cm. Place it on a tray and refrigerate while you prepare the butter.

4. Cut the butter

Cut 280 g butter into portions about 1 cm thick and place them on parchment paper.

5. Shape and chill the butter

Cover the butter with the parchment paper, flatten the packet with a rolling pin and shape it into a square about half the size of the dough, ideally around 20 x 20 cm. Chill the butter in the fridge until cold again, about 15 minutes.

6. Enclose the butter in the dough

Remove the dough and butter from the fridge and place the butter in the center of the dough. Fold the dough over the butter, as if the dough were hugging the butter.

7. Roll out the dough

Roll out the dough until you have a rectangle about 1 cm thick again.

8. Fold the dough

Fold the dough, give it a quarter turn and roll it out again.

9. Turn and roll again

Fold the dough again, give it another quarter turn and roll it out once more.

10. Finish the lamination

Finish the lamination by rolling the dough into a final rectangle.

11. Roll up the dough

Roll up the dough tightly.

12. Place in the pan and let rise

Transfer the dough to a greased loaf pan, cover with plastic wrap and let it rise in a warm place until doubled in size. This can take several hours depending on the room temperature.

13. Brush with egg and bake

Preheat the oven to 180 °C (350 °F) with top and bottom heat. Brush the croissant bread with 1 beaten egg and bake for 30–40 minutes, or until a skewer inserted in the center comes out clean.

14. Cool in the pan

Let the croissant bread cool in the pan for 10 minutes, then unmold and let it cool completely on a wire rack.

15. Serve

Slice and serve. Enjoy it plain, toasted, or use it for sandwiches and French toast.

Tips for the Best Homemade Croissant Bread

Keep everything cold

The butter must stay cold during lamination so it creates distinct layers instead of melting into the dough. Work quickly and return the dough to the fridge if it starts to soften.

Don't rush the rise

The final proof can take several hours depending on the temperature. Let the dough double in volume for the lightest, fluffiest texture.

Use a good loaf pan

A 25x30 cm plum cake pan works perfectly. Grease it well so the bread releases easily after baking.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the job.

Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

Come lunch or a slow dinner at home, I'm quick to suggest this warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deep-flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When hunger runs bigger, I'll bake this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this saucy Homemade Chicken Doner Kebab recipe, golden Salchipapas recipe, a punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also work nicely as a light starter or snack.

And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I use all the time, since it cuts down on effort while still giving you excellent results. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a baked pasta classic can still be creamy, cheesy, and completely satisfying without any gluten.

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