Sourdough Strawberry Croissants Recipe

Introduction

Sourdough Strawberry Croissants combine the tangy flavor of sourdough with the sweet freshness of ripe strawberries. These flaky, buttery pastries are perfect for a special breakfast or an elegant brunch treat. Made from scratch, they offer a delightful balance of texture and taste that’s sure to impress.

Ingredients

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter (chilled)
• 1/2 cup whole milk
• 1 cup fresh strawberries (sliced)

Instructions

1. Step 1: In a large bowl, combine the active sourdough starter, flour, sugar, salt, milk, and chilled butter cut into cubes. Knead the mixture until the dough is smooth and cohesive.
2. Step 2: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill and firm up the butter.
3. Step 3: On a floured surface, roll out the chilled dough to about half an inch thickness.
4. Step 4: Roll another stick of chilled butter into a rectangle and place it in the center of the dough. Fold the dough over the butter and seal the edges to encase it completely.
5. Step 5: Gently roll the dough out again into a rectangle and fold it into thirds like a letter to create layers.
6. Step 6: Chill the dough again for about an hour. Then roll it out once more and cut triangles from the dough.
7. Step 7: Place the sliced strawberries mixed with a little sugar at the base of each triangle, then roll up each triangle tightly into a croissant shape.
8. Step 8: Transfer the rolled croissants onto lined baking sheets and let them rise until puffy, about an hour. Meanwhile, preheat your oven to 375°F (190°C).
9. Step 9: Bake the croissants for 20–25 minutes until they are golden brown and flaky.

Tips & Variations

• For extra flakiness, ensure the butter stays cold throughout the layering process.
• You can substitute strawberries with raspberries or blueberries for a different fruity twist.
• Brush the croissants with an egg wash before baking for a glossy, golden finish.
• If your sourdough starter is very active, reduce the rising time slightly to prevent overproofing.

Storage

Store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked croissants wrapped tightly in plastic wrap and foil for up to 1 month. To reheat, warm them in a 350°F (175°C) oven for 5–10 minutes until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought sourdough starter?

Yes, as long as your sourdough starter is active and bubbly, it will work well in this recipe. Make sure to feed it regularly beforehand for the best results.

Do I have to use fresh strawberries?

Fresh strawberries provide the best flavor and texture, but you can use frozen sliced berries if fresh are not available. Just thaw and drain excess liquid before using to avoid soggy dough.

Sourdough Strawberry Croissants Recipe

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4.8 from 521 reviews

Delightful homemade sourdough strawberry croissants featuring a flaky, buttery dough infused with the tang of sourdough starter and fresh sweet strawberries folded inside. These croissants combine traditional laminated pastry techniques with natural fermentation for a unique, flavorful twist perfect for any brunch or special breakfast.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 50 minutes
• Yield: 8 croissants 1x
• Category: Breakfast, Brunch, Pastry
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter (chilled and cubed)
• 1/2 cup whole milk

Filling

• 1 cup fresh strawberries (sliced)
• 1 tbsp sugar (for sprinkling over strawberries)
• 1 stick unsalted butter (for laminating, chilled and rolled into a rectangle)

Instructions

1. Mix Dough: In a large bowl, combine the active sourdough starter, all-purpose flour, sugar, salt, whole milk, and chilled cubed butter. Knead the mixture until it forms a smooth dough, incorporating the butter evenly.
2. First Chill: Wrap the dough tightly in plastic wrap and refrigerate it for at least 1 hour to firm up the butter and relax the dough.
3. Roll Out Dough: On a floured surface, roll the chilled dough out to about half an inch thickness to prepare for layering.
4. Add Butter Layer: Roll another stick of chilled butter into a rectangular shape. Place this butter slab onto the center of the rolled dough. Fold the dough edges over the butter, sealing it fully to encase the butter.
5. Laminate the Dough: Gently roll out the dough and butter package into a rectangle again, then fold it into thirds like a letter to create layers.
6. Second Chill: Refrigerate the folded dough again for approximately 1 hour to rest and chill the butter inside before the next shaping.
7. Shape Croissants: Roll the dough out once more into a rectangle and cut into triangles. Place a mixture of sliced strawberries mixed with a bit of sugar at the base of each triangle, then tightly roll up each triangle into a croissant shape.
8. Proof Croissants: Place the rolled croissants on a lined baking sheet and let them rise at room temperature until puffy, about 1 hour. Meanwhile, preheat the oven to 375°F (190°C).
9. Bake: Bake the croissants for 20-25 minutes until they turn golden brown and flaky. Remove from oven and let cool slightly before serving.

Notes

• Ensure the butter is well chilled before lamination for classic flaky layers.
• Proofing time can vary depending on room temperature; the dough should look noticeably puffy but not over-proofed.
• You can substitute fresh strawberries with other seasonal berries if desired.
• For a shiny finish, brush croissants with an egg wash before baking.
• Store leftovers in an airtight container; reheat gently to maintain flakiness.

Keywords: sourdough croissants, strawberry croissants, laminated dough, homemade pastry, brunch recipe, flaky croissants