Description
Fluffy sourdough croissants with a rich, tangy flavor and delicate buttery layers, combining traditional lamination with natural fermentation.
Ingredients
- 500 g all-purpose flour
- 100 g active sourdough starter
- 250 ml whole milk, slightly warm
- 50 g granulated sugar
- 10 g salt
- 250 g unsalted butter, cold (for laminating)
- 1 large egg (for egg wash)
Instructions
- In a large bowl, mix flour, sugar, and salt.
- Add sourdough starter and warm milk, mixing until a rough dough forms.
- Knead until smooth and elastic.
- Cover and let rest at room temperature for 4–6 hours until slightly puffed.
- Refrigerate dough overnight.
- Prepare butter block by flattening cold butter between parchment into a rectangle.
- Roll out chilled dough, place butter in the center, and fold dough over it.
- Roll out dough and perform 3 folds (turns), chilling for 30–45 minutes between each.
- After final fold, roll dough into a large rectangle and cut into triangles.
- Roll each triangle into croissant shapes and place on a baking tray.
- Proof at room temperature for 4–6 hours until puffy and slightly jiggly.
- Brush with egg wash.
- Bake at 200°C (390°F) for 18–22 minutes until golden brown.
Notes
- Use active sourdough starter for best rise and texture.
- Keep dough and butter cold during lamination to prevent butter leakage.
- Chill between folds to maintain distinct layers.
- Avoid microwaving when reheating to preserve flakiness.
- Croissants should jiggle slightly when properly proofed.
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
