Sourdough Strawberry Croissants Recipe
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.
- 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
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
- 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.
- 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.
- Roll Out Dough: On a floured surface, roll the chilled dough out to about half an inch thickness to prepare for layering.
- 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.
- 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.
- Second Chill: Refrigerate the folded dough again for approximately 1 hour to rest and chill the butter inside before the next shaping.
- 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.
- 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).
- 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
Find it online: https://dishedbydana.com/sourdough-strawberry-croissants-recipe/
