sourdough croissants

Sourdough Croissants combine the buttery, flaky goodness of traditional croissants with the tangy flavor of sourdough, making for a deliciously unique pastry. These croissants take time and patience, but the result is totally worth it! Here’s a recipe to guide you through making these delicious treats.

Sourdough Croissants Recipe

Ingredients:

• For the Dough:

  • 1/2 cup (120g) active sourdough starter (fed and bubbly)
  • 3/4 cup (180g) whole milk, warm (about 110°F / 43°C)
  • 1/4 cup (50g) sugar
  • 2 teaspoons salt
  • 2 1/2 cups (320g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg (for egg wash, optional)

• For the Butter Layer:

  • 1 1/2 cups (340g) cold unsalted butter (for lamination)

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine the warm milk, sugar, and active sourdough starter. Stir to dissolve the sugar.
   • Add the flour and salt. Mix everything until a dough forms. Knead the dough for 5-7 minutes on a lightly floured surface, until it becomes smooth and elastic.
   • Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp cloth and let it rest at room temperature for 4-6 hours, or until it doubles in size.

2. Prepare the Butter Block:

   • While the dough is resting, prepare the butter layer. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s about 1/2 inch thick. Shape it into a square (about 7 inches by 7 inches), then refrigerate it to keep it cold.

3. Lamination Process (Making the Layers):

   • Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick, large enough to wrap the butter block in.

   • Place the chilled butter block in the center of the dough rectangle and fold the dough over the butter to completely encase it.

   • Roll the dough into a long rectangle (about 1/4 inch thick), then fold it into thirds like a letter (this is the first fold).

   • Wrap the dough in plastic wrap and refrigerate it for 30 minutes to 1 hour to chill.

   • Repeat the rolling and folding process (two more times) for a total of three folds. After each fold, make sure to chill the dough for 30 minutes between each fold to keep the butter firm.

4. Shaping the Croissants:

   • Once the dough has been laminated (folded and chilled three times), roll it into a large rectangle about 1/4 inch thick.
   • Cut the dough into triangles (about 5-6 inches wide at the base).
   • Starting from the wide end of each triangle, roll the dough tightly into a croissant shape, tucking the ends underneath to form a crescent shape.

5. Final Proofing:

   • Place the shaped croissants on a parchment-lined baking sheet, leaving space between each. Cover with a clean towel or plastic wrap and allow them to proof at room temperature for 2-3 hours, or until they’ve puffed up significantly.

6. Baking the Croissants:

   • Preheat your oven to 375°F (190°C).
   • If you like, you can brush the croissants with a beaten egg for a golden, shiny finish.
   • Bake the croissants for 18-22 minutes, or until they’re golden brown and crisp. Keep an eye on them, as baking times can vary depending on your oven.

7. Cool and Enjoy:

   • Let the croissants cool slightly on a wire rack before serving. These croissants are best enjoyed fresh, warm, and buttery.

These Sourdough Croissants will have a unique flavor, thanks to the tanginess of the sourdough starter, while still being buttery, flaky, and delicious. It’s a more involved process than regular croissants, but the result is totally worth the effort!

Would you like any tips on working with sourdough or shortcuts to make the process easier, or perhaps serving suggestions for these croissants?