Croissant bread

Instead of shaping individual croissants, turn your laminated dough into a loaf of big, beautiful croissant bread. This is a great place to start if you’re just learning to laminate: With the support of the Pullman pan, you’re guaranteed a show-stopping result even without exacting precision. The final loaf is as light and buttery as any great croissant, and the slices are begging to be made into an over-the-top grilled cheese, crisp cinnamon toast, a decadent breakfast sandwich, or simply…

This croissant bread is crispy and flaky on the outside and light and layered on the inside. You'll love peeling off layers of this amazing bread and spreading them with jam.

Croissant Bread is soft and fluffy with crispy, flaky layers on the outside. It's also one of the most delicious breads you'll ever taste!

This extensive tutorial has everything you need for How to Make Croissants at Home with step-by-step photos, video and lots of tips! All of that information is located in the article above this recipe. I highly recommend you take the time to read through it if this is your first time making croissants. The video is located above this recipe, and a longer more detailed video can be found on Youtube.

No matter how hard I’ve tried and wanted to make croissants with sourdough starter, or hybrid method… yeast croissant remains the winner. So light and airy, crunchy on the outside, soft…

This Shortcut Croissants recipe is a more streamlined version of the classic method. It's less fussy yet still produces exceptionally similar results to traditional croissants. This easy-ish recipe results in 8 really delicious, buttery croissants with lovely layering and beautiful exteriors. They're made with only one easy lamination step (without needing to make a butter block), very little dough rolling, and can be made in as few as 12 hours.

Paul Hollywood croissants are a delicious, flaky pastry made with butter and a variety of specialty ingredients.

The French Croissant Recipe by Cédric Grolet - Leonce Chenal

Bakers of any skill level can use this detailed recipe to make a beautifully flaky and golden brown loaf of homemade croissant bread.

This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s…