Description
Indulge in the rich, flaky goodness of homemade sourdough croissants, merging the unique flavors of sourdough with buttery layers.
Ingredients
Scale
- 150 grams active sourdough starter
- 113 grams filtered water
- 113 grams whole milk
- 50 grams melted butter
- 450 grams organic unbleached all-purpose flour
- 45 grams granulated sugar
- 9 grams sea salt
- 250 grams unsalted butter, room temperature (for butter filling)
Instructions
- Feed your sourdough starter by mixing 50 grams of it with 50 grams of flour and 50 grams of water, and let it sit for 4-6 hours.
- Whisk together the active sourdough starter, melted butter, filtered water, and whole milk until combined.
- Add the organic unbleached all-purpose flour, granulated sugar, and sea salt, mixing until a shaggy dough forms.
- Let the dough rest covered for 30 minutes.
- Knead the dough on a clean surface for 3-5 minutes until smooth.
- Grease a glass bowl, place the dough inside, cover it, and let it rise for 4-6 hours until doubled in size.
- Chill the dough in the refrigerator for a minimum of 12 hours.
- Prepare the butter filling by folding parchment paper into an 8×8-inch square and placing room-temperature butter slices on it.
- Wrap the butter in parchment and chill it for 6 minutes.
- Roll the dough into an 8×17-inch rectangle, place the chilled butter in the center, and fold the dough over it.
- Seal the edges and roll the dough to approximately 18 inches long, performing folds to create layers.
- Chill if necessary while rolling until the dough is about 20 inches long.
- Trim edges of the dough into an 8×24-inch rectangle and mark triangles every 3.5 inches.
- Roll each triangle tightly from the wide end and place it on a baking sheet.
- Brush with egg wash and proof for 2-4 hours until doubled in size.
- Bake in a preheated oven at 380°F (190°C) for 25-30 minutes until golden.
- Rest the croissants for 15 minutes before serving.
Notes
For optimal texture, reheat croissants in a 350°F oven for 8-10 minutes. The dough can be refrigerated for up to three days.
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg