Sourdough Croissants

Sourdough Croissants are the perfect blend of classic croissant indulgence and the tangy, flavorful twist of sourdough. The crispy, golden layers combined with the slight tanginess from the sourdough make this pastry a must-try for anyone who loves fresh, homemade baked goods. Whether you’re a seasoned baker or new to the kitchen, this recipe will guide you through creating these luscious confections with ease.

Why You’ll Love Sourdough Croissants

• Flaky and Buttery Layers: The sourdough starter gives these croissants an airy, flaky texture that’s hard to beat.
• Tangy Flavor: The natural fermentation process adds a subtle tang to the croissants, making them unique compared to regular croissants.
• Versatile: Perfect for breakfast, brunch, or as an afternoon treat with your coffee.
• Impressive and Rewarding: While these croissants may take time, the process is extremely satisfying, and the result is nothing short of impressive.

this …

Ingredients You’ll Need

Ingredient	Amount
Sourdough starter	1/2 cup (120g)
All-purpose flour	3 cups (360g)
Unsalted butter (cold)	1 cup (225g)
Milk	1/2 cup (120ml)
Water	1/4 cup (60ml)
Sugar	2 tbsp (30g)
Salt	1 tsp (5g)
Active dry yeast	1 tsp (5g)
Egg (for egg wash)	1 large

How to Make Sourdough Croissants

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
2. Mix the Dough: In a large mixing bowl, combine all-purpose flour, salt, and sourdough starter. Add the yeast mixture and milk, then mix until the dough starts to come together.
3. Knead the Dough: On a lightly floured surface, knead the dough for about 5-7 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rest for 1 hour at room temperature or until it doubles in size.

Step 2: Incorporate the Butter

1. Prepare the Butter Block: Place the cold unsalted butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a square about 6 inches (15 cm) in size. Chill the butter block in the refrigerator for 20-30 minutes to firm it up.
2. Roll the Dough: Once the dough has risen, punch it down to release air. On a lightly floured surface, roll the dough into a large rectangle, about 10 inches by 14 inches (25 cm by 35 cm).
3. Butter Folding: Place the chilled butter block in the center of the dough. Fold the dough over the butter to encase it, like an envelope. Roll the dough out into a long rectangle, then fold it into thirds, like a letter. This process is known as “turning” and creates the signature flaky layers.

Step 3: Chill and Fold

1. Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes. Repeat the folding process two more times (rolling, folding, and chilling between each fold).
2. Shape the Croissants: After the final fold and chill, roll the dough into a large rectangle again. Cut the dough into triangles. Starting from the wide end, roll each triangle tightly into a croissant shape.
3. Proof the Croissants: Place the shaped croissants on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for 1-2 hours, or until doubled in size.

Step 4: Bake the Croissants

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Egg Wash: Beat an egg and brush it over the croissants for a golden, shiny finish.
3. Bake: Bake the croissants for 18-20 minutes, or until they are golden brown and flaky.

Expert Tips for Success

• Cold Butter: Ensure your butter is very cold before incorporating it into the dough. This helps create the signature flaky layers.
• Don’t Rush the Rising Process: Allow enough time for the dough to rise properly. This ensures that the croissants will be light and airy.
• Use a Sharp Knife: When cutting the dough into triangles, use a sharp knife to make clean cuts, which will help the croissants hold their shape.
• Be Patient: Sourdough croissants take time, but the results are worth it! Don’t rush through the steps to achieve the best texture and flavor.

Health and Nutrition

While these sourdough croissants are a delicious treat, they are also indulgent. It’s good to enjoy them in moderation as part of a balanced diet.

• Calories: Approximately 250-300 per croissant, depending on size.
• Fat: Mostly from butter, contributing to a rich, buttery flavor and texture.
• Carbohydrates: Croissants are high in carbs, so they are best enjoyed occasionally.
• Sugar: A small amount of sugar is used to activate the yeast and balance the flavor.

Note: For a healthier option, consider using less butter or experimenting with whole wheat flour, though it may affect the texture.

FAQs

How long do sourdough croissants last?

Sourdough croissants are best enjoyed fresh but can last up to 2-3 days if stored in an airtight container at room temperature. For longer storage, freeze them.

Can I use a store-bought sourdough starter?

Yes, you can use a store-bought sourdough starter, but make sure it’s active and well-fed for the best results.

How can I make the croissants fluffier?

Ensure you follow the folding and chilling steps carefully. The more layers you create, the fluffier your croissants will be.

Can I add fillings to these croissants?

Yes! You can add fillings like chocolate, almond paste, or ham and cheese before rolling them up. Just make sure the fillings are not too wet.

Can I make these croissants dairy-free?

You can substitute the butter with a dairy-free alternative, like coconut oil or a vegan butter substitute. However, it may change the texture slightly.

What can I do if my dough is too sticky?

If your dough is too sticky, sprinkle it with a little flour while kneading, but avoid adding too much, as it may affect the texture.

How do I freeze sourdough croissants?

To freeze them, place the unbaked croissants on a baking sheet to freeze individually. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, let them thaw and rise before baking.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast in place of active dry yeast. The process will be slightly quicker since instant yeast doesn’t require activation.