Easy Twisted Croissant French Bread

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

Making croissants at house might 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 substances till a tender, clean dough types.

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 actual, however needs to be near these dimensions). The precut sheets are about this dimension.
2. Fold the 2 quick edges on both sides in towards one another about 4 1/2 inches. They may overlap a bit. Crease the sides properly.
3. Preserve 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 tips. 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.

Under is a reference chart with the parchment and dimensions.

Take two sticks of butter at cool room temperature and reduce into a number of large 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, frivolously 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 finally 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 whilst you make the dough.

Tips on how to 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 go away 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 facet of dough about midway to 2/3 over the butter. Fold the opposite quick facet of dough over the butter, overlapping the primary folded facet 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 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 loosen up 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 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!).

Lower the sq. into 4 strips.

Professional Tip: you’ll be able to 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 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 unbelievable. Sizzling, recent, 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 whenever 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 out to be my secret weapon.

I’ve made it dozens of occasions over the past month for us to take pleasure in, to serve to firm, and to take to pals/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 tender and fluffy…but additionally 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 selfmade croissants roughly one time in my life. They have been good however tremendous time intensive and truthfully, 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 selfmade croissants once more.

I can’t wait so that you can make this! It’s going to vary 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 those who like extra visible directions!}

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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 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 cups all-purpose flour, kind of (see be aware)

• For the butter packet: seize a chunk of parchment paper about 16 1/4-inches by 12-inches (would not must be actual, however needs 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.

• Preserve 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 submit for a visible.

• 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.

• Use a rolling pin, frivolously 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 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 tender dough types 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.

• Knead for 3-4 minutes till the dough is tender and clean.

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

• Calmly 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 go away 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 would not get too tender!

• Fold one quick facet of dough about midway to 2/3 over the butter. Fold the opposite quick facet of dough over the butter, overlapping the primary folded facet 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 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 loosen up and roll once more.

• 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).

• 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. Lower 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 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.

• 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 might be sliced or torn into items.

Flour: the precise quantity of flour will rely upon loads of components, largely the way you measure the flour. For those who 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 just too sticky; it’s completely advantageous to proceed including flour a little bit bit at a time till a tender, barely sticky dough is fashioned 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 tender or squeeze out of the dough when folding and rolling, make certain 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 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 via when rolling. 

Observe @MelsKitchenCafe on Instagram and present me the recipes you make from my weblog utilizing the hashtag #melskitchencafe. I 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 through the use of my simple 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 methodology a bit with an additional fold within the first set of folding/rolling and brushing the additional butter on the loaves on the finish