Why Make This Recipe
Flaky sourdough croissants are a delicious treat that is perfect for breakfast or a snack. They combine the unique flavor of sourdough with the buttery, flaky layers we all love in a croissant. While they may take some time to prepare, the result is well worth the effort. You’ll impress your family and friends with homemade croissants that are warm and fresh out of the oven.
How to Make Flaky Sourdough Croissants
Ingredients:
- 35g sourdough starter
- 70g flour (for starter)
- 70g water (for starter)
- 450g all-purpose flour
- 1 tsp salt
- 40g sugar
- 230ml water
- 150g active sourdough starter
- 50g unsalted butter (room temperature)
- 250g unsalted butter (for butter packet, room temperature)
- 1.5 tbsp flour (for butter packet)
- 1 egg
- 1 tbsp water (for egg wash)
Directions:
- Prepare the starter by mixing 35g sourdough starter, 70g flour, and 70g water in a bowl and let it double or triple.
- Mix the dough ingredients together to form a sticky dough ball. Knead for 5-8 minutes until smooth. Allow it to ferment for 3-4 hours at room temperature, then refrigerate overnight.
- Prepare the butter packet by mixing 1.5 tbsp flour with 250g butter and roll it into a rectangle. Chill it.
- Roll out the dough, place the butter in the middle, fold the dough, and roll it out again, repeating the folding process for a total of 3 folds.
- After the final fold, chill the dough for at least 2 hours.
- Roll into a large rectangle, cut triangles for croissants, and roll them up. Allow them to proof for 4-5 hours.
- Preheat the oven to 205°C (400°F).
- Brush the croissants with the egg wash and bake for 20 minutes until browned.
How to Serve Flaky Sourdough Croissants
Serve your flaky sourdough croissants warm from the oven. They are delicious on their own, but you can also enjoy them with butter, jam, or a slice of cheese. A cup of coffee or tea pairs wonderfully with these croissants for a perfect breakfast or snack.
How to Store Flaky Sourdough Croissants
Store any leftover croissants in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can freeze them. Just wrap them tightly in plastic wrap and then in foil. They can be frozen for up to a month. To enjoy again, simply reheat them in the oven.
Tips to Make Flaky Sourdough Croissants
- Make sure your sourdough starter is active and bubbly before you begin.
- Be patient during the folding process; this creates the layers that make your croissants flaky.
- Use cold butter for the butter packet to maintain a good texture during rolling.
- If the dough becomes too warm while you are working with it, chill it for a bit before continuing.
Variation
You can add fillings like chocolate, almond paste, or cheese inside your croissants before rolling them up for a delicious twist.
FAQs
1. Can I use regular yeast instead of sourdough starter?
Yes, you can use instant yeast, but the flavor and texture will be different from sourdough croissants.
2. How long does it take to make these croissants?
Including fermentation, chilling, and proofing time, you should expect to spend the whole day making these croissants but most of that time is hands-off.
3. Why is my croissant dough too sticky?
If your dough is too sticky, you may need to add a little more flour during the mixing stage. However, be careful not to add too much to keep the dough light and flaky.
Flaky Sourdough Croissants
Ingredients
For the Starter
- 35 g sourdough starter
- 70 g flour (for starter)
- 70 ml water (for starter)
Dough Ingredients
- 450 g all-purpose flour
- 1 tsp salt
- 40 g sugar
- 230 ml water
- 150 g active sourdough starter
- 50 g unsalted butter (room temperature)
Butter Packet
- 250 g unsalted butter (for butter packet, room temperature)
- 1.5 tbsp flour (for butter packet)
For Finishing
- 1 pc egg for egg wash
- 1 tbsp water (for egg wash)
Instructions
Prepare the Starter
- Mix 35g sourdough starter, 70g flour, and 70g water in a bowl and let it double or triple.
Make the Dough
- Mix the dough ingredients together to form a sticky dough ball.
- Knead for 5-8 minutes until smooth.
- Allow it to ferment for 3-4 hours at room temperature, then refrigerate overnight.
Prepare Butter Packet
- Mix 1.5 tbsp flour with 250g butter and roll it into a rectangle.
- Chill the butter packet.
Rolling and Folding
- Roll out the dough, place the butter in the middle, fold the dough, and roll it out again, repeating the folding process for a total of 3 folds.
- After the final fold, chill the dough for at least 2 hours.
Shaping Croissants
- Roll into a large rectangle, cut triangles for croissants, and roll them up.
- Allow them to proof for 4-5 hours.
Baking
- Preheat the oven to 205°C (400°F).
- Brush the croissants with the egg wash and bake for 20 minutes until browned.