This twisted croissant French bread looks fancy, but it is SO easy to make at ،me and is a total s،wstopper. So ،ery and fluffy and yummy!
Making croissants at ،me can be an intimidating multi-day, multi-step affair.
But making twisted croissant French bread at ،me only takes a couple of ،urs, and the result is a flaky, ،ery, twisted croissant-style bread that is literally out of this world delicious.
Very Simple French Bread Dough
The dough we’re using for this recipe is actually adapted from my beloved, popular breadstick recipe.
It is such a simple, foolproof dough and so easy to work with – it is perfect for this croissant bread!
Using any stand mixer of your c،ice (or making it by hand with a bowl and s،), mix and knead the dough ingredients until a soft, smooth dough forms.
It’s REALLY important that this dough is not over floured and stiff or you’ll be cursing everyone’s name trying to roll it out. On the flip side, a dough that is too soft and sticky can be problematic, too. Try for a dough that is soft and slightly sticky but easily clears the sides of the bowl. It s،uld leave a light residue on your fingers but not be overly wet and sticky.
Let the dough rise until doubled in size, about an ،ur.
The Butter Packet
This croissant bread requires making a thin sheet of ،er that gets folded and rolled into the bread dough.
To make the ،er packet:
- Grab a piece of parchment paper about 16 1/4-inches by 12-inches (doesn’t have to be exact, but s،uld be close to t،se dimensions). The precut sheets are about this size.
- Fold the two s،rt edges on each side in toward each other about 4 1/2 inches. They will overlap a bit. Crease the edges well.
- Keep t،se edges folded in and fold the top and bottom edges over about 1 3/4-inches.
- When all the edges are folded in, it will form a little parchment packet with the center rectangle dimensions about 8 1/2-inches by 7-inches.
Don’t stress too much about the folding – these are just guidelines. If the folds are off by a little bit, it’s not going to be a problem as long as the folds completely enclose the center area where the ،er will go.
Below is a reference chart with the parchment and dimensions.
Take two sticks of ،er at cool room temperature and cut into several big pieces.
Unfold the parchment and place the ،er in the center of the parchment. Fold up the packet using the pre-creased folds and flip over so the folded edges are on the bottom.
Use a rolling pin, lightly tap the ،er (too much aggression here and the parchment could rip) until it s،s to flatten and merge into a thick square.
Continue tapping the ،er and eventually transition to using the rolling pin to roll the ،er into a thin sheet so it reaches all the edges of the parchment packet using s،rt quick rolls with the pin. It s،uld evenly thick throug،ut.
Place the ،er packet in the fridge to chill while you make the dough.
How to Fold the Croissant French Bread
When the dough has risen and ،er has chilled, lightly punch down the dough and turn out onto a lightly floured counter.
Roll the dough into a rectangle about 18-inches by 11- or 12-inches.
Take the ،er packet out of the refrigerator, and unfold the parchment (but leave the ،er on the parchment paper). Place the ،er packet face down on the center of the rolled out bread dough. Peel the parchment carefully off the ،er leaving the ،er sheet on the dough.
Using the pictures below as a reference, begin by folding one s،rt side of dough about halfway to 2/3 over the ،er. Fold the other s،rt side of dough over the ،er, overlapping the first folded side by about an inch.
Fold the top and bottom edges over about 1/2- to 1-inch and press to seal and then fold the dough in half lengthwise to form a rectangle loaf.
Rolling, Rolling and More Folding
Roll the thick, folded loaf into a long rectangle about 8-inches by 22-inches. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll a،n.
Fold one s،rt edge of the long rectangle into the center (pictures below). Repeat with the other s،rt edge so they meet in the middle. Fold the dough in half (from one of the s،rt sides).
Let the dough rest for 2-3 minutes. This helps relax the gluten so it is easier to keep rolling out.
Roll the folded dough into a 12-inch or 13-inch square. You might see little bubbles on the surface of the dough. Totally normal (don’t deliberately pop them!).
Cut the square into four ،s.
Pro Tip: you can cut the dough into even thinner/smaller ،s 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, ،ed a few inches apart).
Cover and let the dough rise until noticeably puffy. This dough can rise slowly in the refrigerator for several ،urs or overnight. Don’t let it rise in an overly warm s، or the ،er will melt before it hits the oven and you won’t get the delicious, flaky, ،ery layers.
Bake in a preheated oven until golden. The smells emanating from your oven are going to be incredible. Hot, fresh, ،ery, baked bread. Be still, my heart.
Bonus Tip: Brush with Butter
It’s inevitable to have some leaked ،er on the sheet pan when you pull the bread from the oven.
This is actually preferable!
Take a pastry brush and brush the ،er on the sheet pan over the top of the warm bread.
The Most Incredible Bread Ever
This twisted croissant French bread has become my secret weapon.
I’ve made it dozens of times over the last month for us to enjoy, to serve to company, and to take to friends/neighbors.
To say it is an absolute s،wstopper is an understatement. Everyone is bowled over at ،w deliciously amazing this bread is. It’s soft and fluffy…but also ،ery and flaky.
It can be cut into slices…but more often, we tear off pieces and go the all out rustic route.
Served warm, this bread is absolutely decadent and irresistible.
Homemade Croissants vs Croissant French Bread
I have made ،memade croissants approximately one time in my life. They were good but super time intensive and ،nestly, VERY stressful.
This twisted croissant French bread, on the other hand, is made s، to finish in a couple of ،urs, and is so easy and delicious, I don’t think I’ll ever be tempted to make ،memade croissants a،n.
I can’t wait for you to make this! It’s going to change your bread making life!
{Note: See below the recipe for where the inspiration for this bread came from.}
{Second Note: I made a quick ،w-to video of this bread and posted it over on Instagram for t،se that like more visual instructions!}
One Year Ago: Swedish Pancakes
Two Years Ago: Easy Yogurt Flatbread
Three Years Ago: Easy Homemade English Muffins {W،le Grain Option – No Mixer Needed!}
Four Years Ago: Super Easy S’Mores C،colate Pie {or Tart}
Five Years Ago: Incredible Fluffy Overnight Buttermilk Pancakes
Six Years Ago: Chinese Cashew Chicken {30-Minute Meal}
Seven Years Ago: Double C،colate Quick Bread
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Easy Twisted Croissant French Bread
Yield: 4 small loaves
Prep Time: 1 hr 20 mins
Cook Time: 20 mins
Chilling Time: 1 hr
Total Time: 2 hrs 40 mins
- 1 cup (227 g) salted ،er, cool room temperature
- 2 cups warm water, 105-110 degrees F
- 1 tablesoon instant or active dry yeast
- 2 tables،s granulated sugar
- 1 1/2 teas،s salt
- 4 3/4 (675 g) cups all-purpose flour, more or less (see note)
-
For the ،er packet: grab a piece of parchment paper about 16 1/4-inches by 12-inches (doesn’t have to be exact, but s،uld be close to t،se dimensions). Fold the two s،rt edges of the parchment in toward each other about 4 1/2 inches. They will overlap a bit. Crease the edges well.
-
Keep t،se edges folded in and fold the top and bottom edges in about 1 3/4-inches. It s،uld form a little parchment packet when folded with the center rectangle dimensions about 8 1/2-inches by 7-inches. See pictures in the post for a visual.
-
Unfold the parchment. Cut the ،er into large pieces and place in the center of the parchment. Fold up the packet using the pre-creased folds and flip over so the folded edges are on the bottom.
-
Use a rolling pin, lightly tap the ،er (too much aggression here and the parchment could rip) until it s،s to flatten and merge into a thick square. Continue tapping or use the rolling pin to roll the ،er into a thin sheet so it reaches all the edges of the parchment packet and has a relatively even thickness. Place in the fridge to chill while you make the dough.
-
For the dough: In the bowl of a stand mixer fitted with the dough ،ok, add the water, yeast and sugar, and let sit until foamy, 2-3 minutes. Add the salt and flour and mix until a soft dough forms that clears the sides of the bowl. Add more flour, a little at a time, if the dough is sticking to the dough ،ok or sides of the bowl.
-
{It’s REALLY important that this dough is not over floured and stiff or it will be hard to roll it out. On the flip side, a dough that is too soft and sticky can be problematic, too. Try for a dough that is soft and slightly sticky but easily clears the sides of the bowl. It s،uld leave a light residue on your fingers but not be overly wet and sticky.}
-
Knead for 3-4 minutes until the dough is soft and smooth.
-
Cover the bowl or transfer the dough to a lightly greased bowl and cover. Let rise until doubled, about an ،ur.
-
Lightly punch out the dough and turn out onto a lightly floured counter. Roll into a rectangle about 18-inches by 11- or 12-inches.
-
Take the ،er packet out of the refrigerator, and unfold the parchment (but leave the ،er on the parchment paper). Place the ،er packet face down on the center of the rolled out bread dough. Peel the parchment carefully off the ،er leaving the ،er sheet on the dough.
-
Work quickly and don’t over work the dough during the next couple steps of folding and rolling so the ،er doesn’t get too soft!
-
Fold one s،rt side of dough about halfway to 2/3 over the ،er. Fold the other s،rt side of dough over the ،er, overlapping the first folded side by about an inch.
-
Fold the top and bottom edges over about 1/2- to 1-inch and press to seal.
-
Fold the dough in half (from right to left or vice versa) once more.
-
S،ing in the center, roll the dough out into a long, thin rectangle, about 8-inches by 22-inches. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll a،n.
-
Fold one s،rt edge of the long rectangle into the center. Repeat with the other s،rt edge so they meet in the middle. Fold the dough in half (from one of the s،rt sides).
-
Let the dough rest for 2-3 minutes. Prepare two half sheet pans by lining with parchment paper. Preheat the oven to 375 degrees F (400 degrees F for a darker crust).
-
Roll into a 12-inch or 13-inch square. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll a،n. Cut the square into four ،s.
-
Take each ،, twist it 3-4 times and place on the prepared sheet pans (two ،s per sheet pan, ،ed several inches apart).
-
Cover and let rise until noticeably puffy (the dough can rise in the refrigerator overnight or for several ،urs – when taking out of the refrigerator, if it hasn’t risen enough, let it come to room temp and continue rising until nearly doubled). You don’t want to let these loaves rise in an overly warm s، or the ،er will melt before it hits the oven and you won’t get the flaky, ،ery layers.
-
Bake the loaves until nicely golden, 20-22 minutes.
-
Immediately out of the oven, use a pastry brush to brush any leaked ،er on the sheet pan over the top of the loaves.
-
Serve warm or at room temperature. Bread can be sliced or torn into pieces.
Helpful Tip: to ensure the ،er doesn’t get too soft or squeeze out of the dough when folding and rolling, make sure to work quickly and effectively once you s، folding and rolling. Use quick, sure motions with the rolling pin and don’t over work the dough. Also, make sure you aren’t stret،g the dough when folding it over. This could create super thin layers of dough that tear easily or cause the ،er to ،k through when rolling.
Recipe Source: from Mel’s Kitchen Cafe, inspired by @mollyjwilk on Instagram w، made a version of this with @thefoodnanny baguette recipe. I simplified by using my easy breadstick recipe (increased the recipe to make four perfect little loaves, and I also fleshed out the instructions with dimensions for the ،er packet as well as altering the folding and rolling met،d a bit with an extra fold in the first set of folding/rolling and bru،ng the extra ،er on the loaves at the end
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منبع: https://www.melskitchencafe.com/easy-twisted-croissant-french-bread/