Making sourdough croissants combines the flaky, buttery goodness of traditional croissants with the tangy flavor of sourdough. Here’s a step-by-step recipe to guide you through the process:
Sourdough Croissant Recipe
Ingredients:
For the Dough:
- 500g (4 cups) all-purpose flour
- 100g (1/2 cup) active sourdough starter (fed and bubbly)
- 250ml (1 cup) whole milk, lukewarm
- 50g (1/4 cup) granulated sugar
- 10g (2 teaspoons) salt
- 30g (2 tablespoons) unsalted butter, melted
For the Butter Layer:
- 250g (1 cup + 2 tablespoons) unsalted butter, cold
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
- In a separate bowl, mix the lukewarm milk with the active sourdough starter until well combined.
- Pour the milk mixture and melted butter into the flour mixture. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. Alternatively, you can use a stand mixer with a dough hook for about 5 minutes.
2. First Rise:
- Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
3. Prepare the Butter Block:
- While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and use a rolling pin to pound it into a rectangle about 1/2 inch thick. Chill in the refrigerator until firm.
4. Laminate the Dough:
- Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle about 1/2 inch thick.
- Place the chilled butter block in the center of the dough. Fold the dough over the butter, encasing it completely.
- Roll the dough out into a long rectangle (about 1/4 inch thick). Fold it into thirds (like a letter) to create the first turn. Wrap it in plastic wrap and refrigerate for 30 minutes.
5. Additional Turns:
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the layers that will give the croissants their flakiness.
6. Shape the Croissants:
- After the final turn, roll the dough out into a large rectangle (about 1/4 inch thick). Cut the dough into triangles (about 4-5 inches wide at the base).
- Starting from the base of each triangle, roll the dough up towards the tip to form a croissant shape. Place the rolled croissants on a baking sheet lined with parchment paper.
7. Final Rise:
- Cover the shaped croissants with a damp cloth and let them rise at room temperature for about 2-4 hours, or until they have puffed up significantly.
8. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
9. Bake:
- Once the croissants have risen, you can brush them with an egg wash (1 egg beaten with a tablespoon of water) for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
10. Cool and Enjoy:
- Allow the croissants to cool on a wire rack before serving. Enjoy them fresh, or store them in an airtight container for a few days.
Tips:
- Make sure your sourdough starter is active and bubbly for the best results.
- The process of making croissants can be time-consuming, but the results are well worth the effort!
- You can also experiment by adding fillings like chocolate, almond paste, or ham and cheese before rolling them up.
Enjoy your homemade sourdough croissants!