Simple Twisted Croissant French Bread
11 min read
This twisted croissant French bread seems to be fancy, however it’s SO simple to make at dwelling and is a complete showstopper. So buttery and fluffy and yummy!
Making croissants at dwelling could be an intimidating multi-day, multi-step affair.
However making twisted croissant French bread at dwelling solely takes a few hours, and the result’s a flaky, buttery, twisted croissant-style bread that’s actually out of this world scrumptious.
Very Easy French Bread Dough
The dough we’re utilizing for this recipe is definitely tailored from my beloved, well-liked breadstick recipe.
It’s such a easy, foolproof dough and really easy to work with – it’s excellent for this croissant bread!
Utilizing any stand mixer of your alternative (or making it by hand with a bowl and spoon), combine and knead the dough substances till a smooth, clean dough varieties.
It’s REALLY vital that this dough shouldn’t be over floured and stiff otherwise you’ll be cursing everybody’s identify attempting to roll it out. On the flip aspect, a dough that’s too smooth and sticky could be problematic, too. Strive for a dough that’s smooth and barely sticky however simply clears the perimeters of the bowl. It ought to depart a lightweight residue in your fingers however not be overly moist and sticky.
Let the dough rise till doubled in measurement, about an hour.
The Butter Packet
This croissant bread requires making a skinny sheet of butter that will get folded and rolled into the bread dough.
To make the butter packet:
- Seize a chunk of parchment paper about 16 1/4-inches by 12-inches (doesn’t must be precise, however ought to be near these dimensions). The precut sheets are about this measurement.
- Fold the 2 quick edges on either side in towards one another about 4 1/2 inches. They may overlap a bit. Crease the sides properly.
- Hold these edges folded in and fold the highest and backside edges over about 1 3/4-inches.
- When all the sides are folded in, it’ll kind slightly parchment packet with the middle rectangle dimensions about 8 1/2-inches by 7-inches.
Don’t stress an excessive amount of concerning the folding – these are simply pointers. If the folds are off by slightly bit, it’s not going to be an issue so long as the folds fully enclose the middle space the place the butter will go.
Beneath is a reference chart with the parchment and dimensions.
Take two sticks of butter at cool room temperature and lower into a number of huge items.
Unfold the parchment and place the butter within the heart of the parchment. Fold up the packet utilizing the pre-creased folds and flip over so the folded edges are on the underside.
Use a rolling pin, calmly faucet the butter (an excessive amount of aggression right here and the parchment may rip) till it begins to flatten and merge right into a thick sq..
Proceed tapping the butter and ultimately transition to utilizing the rolling pin to roll the butter into a skinny sheet so it reaches all the sides of the parchment packet utilizing quick fast rolls with the pin. It ought to evenly thick all through.
Place the butter packet within the fridge to relax when you make the dough.
Find out how to Fold the Croissant French Bread
When the dough has risen and butter has chilled, calmly punch down the dough and end up onto a calmly floured counter.
Roll the dough right into a rectangle about 18-inches by 11- or 12-inches.
Take the butter packet out of the fridge, and unfold the parchment (however depart the butter on the parchment paper). Place the butter packet face down on the middle of the rolled out bread dough. Peel the parchment rigorously off the butter leaving the butter sheet on the dough.
Utilizing the images beneath as a reference, start by folding one quick aspect of dough about midway to 2/3 over the butter. Fold the opposite quick aspect of dough over the butter, overlapping the primary folded aspect by about an inch.
Fold the highest and backside edges over about 1/2- to 1-inch and press to seal after which fold the dough in half lengthwise to kind a rectangle loaf.
Rolling, Rolling and Extra Folding
Roll the thick, folded loaf into a protracted rectangle about 8-inches by 22-inches. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten calm down and roll once more.
Fold one quick fringe of the lengthy rectangle into the middle (footage beneath). Repeat with the opposite quick edge so that they meet within the center. Fold the dough in half (from one of many quick sides).
Let the dough relaxation for 2-3 minutes. This helps calm down the gluten so it’s simpler to maintain rolling out.
Roll the folded dough right into a 12-inch or 13-inch sq.. You would possibly see little bubbles on the floor of the dough. Completely regular (don’t intentionally pop them!).
Lower the sq. into 4 strips.
Professional Tip: you possibly can lower the dough into even thinner/smaller strips for twisted croissant breadsticks!
Rising and Baking the Croissant French Bread
Place the twisted croissant loaves on a parchment-lined half sheet pan (I place two loaves per sheet pan, spaced a number of inches aside).
Cowl and let the dough rise till noticeably puffy. This dough can rise slowly within the fridge for a number of hours or in a single day. Don’t let it rise in a very heat spot or the butter will soften earlier than it hits the oven and also you gained’t get the scrumptious, flaky, buttery layers.
Bake in a preheated oven till golden. The smells emanating out of your oven are going to be unimaginable. Sizzling, contemporary, buttery, baked bread. Be nonetheless, my coronary heart.
Bonus Tip: Brush with Butter
It’s inevitable to have some leaked butter on the sheet pan once you pull the bread from the oven.
That is really preferable!
Take a pastry brush and brush the butter on the sheet pan excessive of the nice and cozy bread.
The Most Unimaginable Bread Ever
This twisted croissant French bread has grow to be my secret weapon.
I’ve made it dozens of occasions over the past month for us to get pleasure from, to serve to firm, and to take to mates/neighbors.
To say it’s an absolute showstopper is an understatement. Everyone seems to be stunned at how deliciously superb this bread is. It’s smooth and fluffy…but additionally buttery and flaky.
It may be lower into slices…however extra usually, we tear off items and go the all out rustic route.
Served heat, this bread is completely decadent and irresistible.
Selfmade Croissants vs Croissant French Bread
I’ve made do-it-yourself croissants roughly one time in my life. They had been good however tremendous time intensive and actually, VERY hectic.
This twisted croissant French bread, then again, is made begin to end in a few hours, and is very easy and scrumptious, I don’t assume I’ll ever be tempted to make do-it-yourself croissants once more.
I can’t wait so that you can make this! It’s going to alter your bread making life!
Word: See beneath the recipe for the place the inspiration for this bread got here from.
Second Word: I made a quick how-to video of this bread and posted it over on Instagram for people who like extra visible directions!
One Yr In the past: Swedish Pancakes
Two Years In the past: Simple Yogurt Flatbread
Three Years In the past: Simple Selfmade English Muffins Entire Grain Possibility – No Mixer Wanted!
4 Years In the past: Tremendous Simple S’Mores Chocolate Pie or Tart
5 Years In the past: Unimaginable Fluffy In a single day Buttermilk Pancakes
Six Years In the past: Chinese language Cashew Rooster 30-Minute Meal
Seven Years In the past: Double Chocolate Fast Bread
Eight Years In the past: More healthy Banana Bread Chocolate Chip Oat Snack Bars
9 Years In the past: Household Model Shrimp Scampi 20-Minute Meal
Ten Years In the past: Chocolate Tres Leches Cake
Simple Twisted Croissant French Bread
- 1 cup (227 g) salted butter, cool room temperature
- 2 cups heat water, 105-110 levels F
- 1 tablesoon prompt or energetic dry yeast
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 4 3/4 (675 g) cups all-purpose flour, roughly (see be aware)
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For the butter packet: seize a chunk of parchment paper about 16 1/4-inches by 12-inches (would not must be precise, however ought to be near these dimensions). Fold the 2 quick edges of the parchment in towards one another about 4 1/2 inches. They may overlap a bit. Crease the sides properly.
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Hold these edges folded in and fold the highest and backside edges in about 1 3/4-inches. It ought to kind slightly parchment packet when folded with the middle rectangle dimensions about 8 1/2-inches by 7-inches. See footage within the put up for a visible.
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Unfold the parchment. Lower the butter into massive items and place within the heart of the parchment. Fold up the packet utilizing the pre-creased folds and flip over so the folded edges are on the underside.
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Use a rolling pin, calmly faucet the butter (an excessive amount of aggression right here and the parchment may rip) till it begins to flatten and merge right into a thick sq.. Proceed tapping or use the rolling pin to roll the butter into a skinny sheet so it reaches all the sides of the parchment packet and has a comparatively even thickness. Place within the fridge to relax when you make the dough.
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For the dough: Within the bowl of a stand mixer fitted with the dough hook, add the water, yeast and sugar, and let sit till foamy, 2-3 minutes. Add the salt and flour and blend till a smooth dough varieties that clears the perimeters of the bowl. Add extra flour, slightly at a time, if the dough is sticking to the dough hook or sides of the bowl.
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It is REALLY vital that this dough shouldn’t be over floured and stiff or it will likely be onerous to roll it out. On the flip aspect, a dough that’s too smooth and sticky could be problematic, too. Strive for a dough that’s smooth and barely sticky however simply clears the perimeters of the bowl. It ought to depart a lightweight residue in your fingers however not be overly moist and sticky.
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Knead for 3-4 minutes till the dough is smooth and clean.
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Cowl the bowl or switch the dough to a calmly greased bowl and canopy. Let rise till doubled, about an hour.
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Evenly punch out the dough and end up onto a calmly floured counter. Roll right into a rectangle about 18-inches by 11- or 12-inches.
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Take the butter packet out of the fridge, and unfold the parchment (however depart the butter on the parchment paper). Place the butter packet face down on the middle of the rolled out bread dough. Peel the parchment rigorously off the butter leaving the butter sheet on the dough.
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Work rapidly and do not over work the dough through the subsequent couple steps of folding and rolling so the butter would not get too smooth!
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Fold one quick aspect of dough about midway to 2/3 over the butter. Fold the opposite quick aspect of dough over the butter, overlapping the primary folded aspect by about an inch.
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Fold the highest and backside edges over about 1/2- to 1-inch and press to seal.
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Fold the dough in half (from proper to left or vice versa) as soon as extra.
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Beginning within the heart, roll the dough out into a protracted, skinny rectangle, about 8-inches by 22-inches. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten calm down and roll once more.
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Fold one quick fringe of the lengthy rectangle into the middle. Repeat with the opposite quick edge so that they meet within the center. Fold the dough in half (from one of many quick sides).
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Let the dough relaxation for 2-3 minutes. Put together two half sheet pans by lining with parchment paper. Preheat the oven to 375 levels F (400 levels F for a darker crust).
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Roll right into a 12-inch or 13-inch sq.. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten calm down and roll once more. Lower the sq. into 4 strips.
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Take every strip, twist it 3-4 occasions and place on the ready sheet pans (two strips per sheet pan, spaced a number of inches aside).
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Cowl and let rise till noticeably puffy (the dough can rise within the fridge in a single day or for a number of hours – when taking out of the fridge, if it hasn’t risen sufficient, let it come to room temp and proceed rising till practically doubled). You do not wish to let these loaves rise in a very heat spot or the butter will soften earlier than it hits the oven and you will not get the flaky, buttery layers.
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Bake the loaves till properly golden, 20-22 minutes.
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Instantly out of the oven, use a pastry brush to brush any leaked butter on the sheet pan excessive of the loaves.
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Serve heat or at room temperature. Bread could be sliced or torn into items.
Useful Tip: to make sure the butter doesn’t get too smooth or squeeze out of the dough when folding and rolling, be sure that to work rapidly and successfully when you begin folding and rolling. Use fast, certain motions with the rolling pin and don’t over work the dough. Additionally, be sure you aren’t stretching the dough when folding it over. This might create tremendous skinny layers of dough that tear simply or trigger the butter to peek by means of when rolling.
Recipe Supply: from Mel’s Kitchen Cafe, impressed by @mollyjwilk on Instagram who made a model of this with @thefoodnanny baguette recipe. I simplified through the use of my simple breadstick recipe (elevated the recipe to make 4 excellent little loaves, and I additionally fleshed out the directions with dimensions for the butter packet in addition to altering the folding and rolling technique a bit with an additional fold within the first set of folding/rolling and brushing the additional butter on the loaves on the finish
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