Croissant Bread
HB-6798 · Hand-built original
A honey-sweetened yeast dough is laminated with cold butter through a series of chilled letter folds, rolled into a log and baked in a loaf pan until flaky and golden.
Bread4 hrServes 1Vegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:1quantities adjust to match
Ingredients
- 1 cup milk, (warm but not hot)
- 1 packet active dry yeast, (2 ¼ teaspoon)
- 3 tablespoons honey
- 3 tablespoons butter, (softened)
- 2-3 cups all-purpose flour
- 1 ½ teaspoons salt
- ⅔ cup butter, (cold)
- 1 egg
- 2 tablespoons milk
Method
- Whisk the warm milk, active dry yeast and honey in the bowl of a stand mixer, cover it and leave it for 5 minutes until the mixture foams.
- Add the softened butter, 2 cups of the flour and the salt, and mix with the dough hook until the ingredients start to come together, scraping down the sides of the bowl.
- Work in more flour two tablespoons at a time until a soft dough forms that pulls away from the bowl without turning dry.
- Knead the dough for 5 minutes on medium speed in the mixer, or by hand on a lightly floured surface, then rest it covered in a lightly oiled bowl at room temperature for about an hour, until doubled.
- Roll the risen dough out on a lined baking sheet into a 9x14-inch rectangle, cover it and chill it in the fridge for 20 minutes.
- Slice the cold butter into ⅛-inch slices, lay half of them over the centre third of the chilled dough, fold one side over them, lay the remaining butter on top and fold the other side across, sealing the butter between layers of dough.
- Roll the packet back out to a 9x14-inch rectangle, give it a letter fold, roll it out again, then return it to the fridge for another 20 minutes.
- Repeat the letter fold and rolling twice more, always returning the slab to its 9x14-inch shape.
- Roll the slab up from a short side into a log about 9 inches long, set it in a loaf pan, cover it and let it rise at room temperature until it stands just above the rim of the pan, heating the oven to 375 degrees Fahrenheit meanwhile.
- Score the top of the loaf a few times, whisk the egg with the milk into an egg wash and brush it over the surface.
- Bake the loaf uncovered for 10 minutes, then lay foil loosely over the top and bake for 20 minutes more until the crust is golden brown and the centre reaches 190 degrees Fahrenheit.
- Rest the croissant bread in its pan for at least 10 minutes before turning it out to finish cooling.
Prep: 20 min · Cook: 40 min · Total: 240 min
Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.