Straightforward Twisted Croissant French Bread

This twisted croissant French bread seems fancy, however it’s SO straightforward to make at house and is a complete showstopper. So buttery and fluffy and yummy!

Making croissants at house may be an intimidating multi-day, multi-step affair.

However making twisted croissant French bread at house 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, standard breadstick recipe.

It’s such a easy, foolproof dough and really easy to work with – it’s good for this croissant bread!

Utilizing any stand mixer of your selection (or making it by hand with a bowl and spoon), combine and knead the dough elements till a delicate, easy dough varieties.

It’s REALLY essential that this dough just isn’t 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 delicate and sticky may be problematic, too. Attempt for a dough that’s delicate and barely sticky however simply clears the edges 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 dimension, 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:

1. Seize a chunk of parchment paper about 16 1/4-inches by 12-inches (doesn’t must be precise, however must be near these dimensions). The precut sheets are about this dimension.
2. Fold the 2 brief edges on both sides in towards one another about 4 1/2 inches. They are going to overlap a bit. Crease the sides properly.
3. Maintain these edges folded in and fold the highest and backside edges over about 1 3/4-inches.
4. When all the sides are folded in, it’s going to type a little bit parchment packet with the middle rectangle dimensions about 8 1/2-inches by 7-inches. 

Don’t stress an excessive amount of in regards to the folding – these are simply pointers. If the folds are off by a little bit bit, it’s not going to be an issue so long as the folds utterly 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 reduce into a number of massive items.

Unfold the parchment and place the butter within the middle 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, frivolously faucet the butter (an excessive amount of aggression right here and the parchment might 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 brief fast rolls with the pin. It ought to evenly thick all through.

Place the butter packet within the fridge to sit back whilst you make the dough.

How you can Fold the Croissant French Bread

When the dough has risen and butter has chilled, frivolously punch down the dough and prove onto a frivolously 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 photographs beneath as a reference, start by folding one brief aspect of dough about midway to 2/3 over the butter. Fold the opposite brief 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 type a rectangle loaf.

Rolling, Rolling and Extra Folding

Roll the thick, folded loaf into an extended 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 loosen up and roll once more.

Fold one brief fringe of the lengthy rectangle into the middle (footage beneath). Repeat with the opposite brief edge so that they meet within the center. Fold the dough in half (from one of many brief sides).

Let the dough relaxation for 2-3 minutes. This helps loosen up the gluten so it’s simpler to maintain rolling out.

Roll the folded dough right into a 12-inch or 13-inch sq.. You may see little bubbles on the floor of the dough. Completely regular (don’t intentionally pop them!).

Minimize the sq. into 4 strips.

Professional Tip: you may reduce 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 just a few 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 an excessively 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. Scorching, 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 truly preferable!

Take a pastry brush and brush the butter on the sheet pan excessive of the nice and cozy bread.

The Most Unbelievable Bread Ever

This twisted croissant French bread has turn into my secret weapon.

I’ve made it dozens of occasions during the last month for us to get pleasure from, to serve to firm, and to take to buddies/neighbors.

To say it’s an absolute showstopper is an understatement. Everyone seems to be greatly surprised at how deliciously superb this bread is. It’s delicate and fluffy…but in addition buttery and flaky.

It may be reduce into slices…however extra usually, we tear off items and go the all out rustic route.

Served heat, this bread is totally decadent and irresistible.

Selfmade Croissants vs Croissant French Bread

I’ve made do-it-yourself croissants roughly one time in my life. They have been good however tremendous time intensive and actually, VERY disturbing.

This twisted croissant French bread, however, is made begin to end in a few hours, and is really easy and scrumptious, I don’t suppose 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!

Be aware: See beneath the recipe for the place the inspiration for this bread got here from.

Second Be aware: I made a quick how-to video of this bread and posted it over on Instagram for people who like extra visible directions!

One 12 months In the past: Swedish Pancakes 
Two Years In the past: Straightforward Yogurt Flatbread
Three Years In the past: Straightforward Selfmade English Muffins Complete Grain Choice – No Mixer Wanted! 
4 Years In the past: Tremendous Straightforward S’Mores Chocolate Pie or Tart
5 Years In the past: Unbelievable 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 Fashion Shrimp Scampi 20-Minute Meal
Ten Years In the past: Chocolate Tres Leches Cake

Straightforward Twisted Croissant French Bread

Yield: 4 small loaves

Prep Time: 1 hr 20 minutes

Prepare dinner Time: 20 minutes

Chilling Time: 1 hr

Whole Time: 2 hrs 40 minutes

• 1 cup (227 g) salted butter, cool room temperature
• 2 cups heat water, 105-110 levels F
• 1 tablesoon immediate or energetic dry yeast
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 4 3/4 (675 g) cups all-purpose flour, roughly (see word)

• For the butter packet: seize a chunk of parchment paper about 16 1/4-inches by 12-inches (does not must be precise, however must be near these dimensions). Fold the 2 brief edges of the parchment in towards one another about 4 1/2 inches. They are going to overlap a bit. Crease the sides properly.

• Maintain these edges folded in and fold the highest and backside edges in about 1 3/4-inches. It ought to type a little bit 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.

• Unfold the parchment. Minimize the butter into massive items and place within the middle 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, frivolously faucet the butter (an excessive amount of aggression right here and the parchment might 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 sit back whilst you make the dough.

• 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 delicate dough varieties that clears the edges of the bowl. Add extra flour, a little bit at a time, if the dough is sticking to the dough hook or sides of the bowl.

• It is REALLY essential that this dough just isn’t over floured and stiff or will probably be exhausting to roll it out. On the flip aspect, a dough that’s too delicate and sticky may be problematic, too. Attempt for a dough that’s delicate and barely sticky however simply clears the edges of the bowl. It ought to depart a lightweight residue in your fingers however not be overly moist and sticky.

• Knead for 3-4 minutes till the dough is delicate and easy.

• Cowl the bowl or switch the dough to a frivolously greased bowl and canopy. Let rise till doubled, about an hour.

• Frivolously punch out the dough and prove onto a frivolously floured counter. Roll 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.

• Work rapidly and do not over work the dough through the subsequent couple steps of folding and rolling so the butter does not get too delicate!

• Fold one brief aspect of dough about midway to 2/3 over the butter. Fold the opposite brief 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.

• Fold the dough in half (from proper to left or vice versa) as soon as extra.

• Beginning within the middle, roll the dough out into an extended, 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 loosen up and roll once more.

• Fold one brief fringe of the lengthy rectangle into the middle. Repeat with the opposite brief edge so that they meet within the center. Fold the dough in half (from one of many brief sides).

• 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).

• 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 loosen up and roll once more. Minimize the sq. into 4 strips.

• 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).

• 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 need to let these loaves rise in an excessively heat spot or the butter will soften earlier than it hits the oven and you will not get the flaky, buttery layers.

• Bake the loaves till properly golden, 20-22 minutes.

• Instantly out of the oven, use a pastry brush to brush any leaked butter on the sheet pan excessive of the loaves.

• Serve heat or at room temperature. Bread may be sliced or torn into items.

Flour: the precise quantity of flour will rely on plenty of components, largely the way you measure the flour. Should you aren’t utilizing a kitchen scale, gently fluff the flour, scoop after which degree. You could want a bit extra flour if the dough is simply too sticky; it’s completely nice to proceed including flour a little bit bit at a time till a delicate, barely sticky dough is shaped that clears the edges of the bowl. I’ve not tried this recipe with entire wheat flour. 
Useful Tip: to make sure the butter doesn’t get too delicate or squeeze out of the dough when folding and rolling, make sure that to work rapidly and successfully when you begin folding and rolling. Use fast, positive motions with the rolling pin and don’t over work the dough. Additionally, be sure to 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. 

Comply with @MelsKitchenCafe on Instagram and present me the recipes you make from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you’re whipping up in your kitchens!

Recipe Supply: from Mel’s Kitchen Cafe, impressed by @mollyjwilk on Instagram who made a model of this with @thefoodnanny baguette recipe. I simplified by utilizing my straightforward breadstick recipe (elevated the recipe to make 4 good 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