sourdough croissants

Flaky, buttery sourdough croissants are one of the most decadent sourdough recipes ever. These make the perfect brunch sandwich bread, a fancy breakfast, or a wonderful holiday roll.

Sourdough Croissants

butter

flour

sugar

salt

milk

sourdough starter, active and bubbly

unsalted butter

Knead dough. Add everything (except the 1.5 cups...

Knead dough. Add everything (except the 1.5 cups butter and the egg yolk) to a stand mixer and allow it to knead until it pulls away from the sides of the bowl and is glossy and stretchy. About 10 minutes on medium/low speed) should do.

Transfer the dough to a lightly greased bowl...

Transfer the dough to a lightly greased bowl and cover tightly, using a lid, plastic wrap, or beeswax wraps.

Allow to sit at room temperature overnight or...

Allow to sit at room temperature overnight or 8 hours. This is the bulk ferment to get all of those sourdough benefits.

Chill the dough for 1 hour so that...

Chill the dough for 1 hour so that it is easier to work with.

Roll out dough to 10” by 16”.

Chill for 4 hours, or overnight.

Cut the sticks of butter in about fourths...

Cut the sticks of butter in about fourths vertically, and lay them out on parchment paper, creating an 8” by 10” rectangle. I like to place the parchment paper onto my work surface and, using a ruler and pencil, make that size of rectangle as a template.

Fold the sides of the parchment up around...

Fold the sides of the parchment up around the butter, creating a little 8” by 10” packet. Fold the parchment all around.

Using a rolling pin, roll on top of...

Using a rolling pin, roll on top of it so that the butter fills the area. You want a 8 by 10 inch rectangle of butter.

Chill for 15-30 minutes. You want the butter...

Chill for 15-30 minutes. You want the butter to be about the same consistency as the dough, not super hard. If it is harder than the dough it will break up as opposed to creating a nice layer between the dough (see troubleshooting). If the dough chills for several hours, and the butter for about 20 minutes, they should be about the same consistency.

Peel the butter off of the parchment paper...

Peel the butter off of the parchment paper and put the butter in the middle of the dough and fold the sides over so that you basically create an envelope for the butter. Pinch the edges down. You shouldn’t see the butter at all, as it should be entirely encased in the croissant dough.

Roll out to 10” by 16” rectangle. If...

Roll out to 10” by 16” rectangle. If the dough springs back or resists at all, put it in the fridge and allow the gluten to relax a bit. You don’t want to press the butter in too much so that it actually incorporates into the dough. You are trying to create layers!

Fold the dough/butter into thirds.

Tap the dough with the rolling pin so...

Tap the dough with the rolling pin so the butter is pliable yet not melted.

Roll out to 10 by 16 again and...

Roll out to 10 by 16 again and fold in thirds again. *Big key during the lamination is for the dough to never get too warm. If it does, the butter will just melt into the dough. So at this point, you’ll want to refrigerate for 30 minutes to get it cool again.

Roll out 10 by 16 one more time.

Fold in thirds one more time (for 3...

Fold in thirds one more time (for 3 times total).

Put the dough back in the fridge for...

Put the dough back in the fridge for 4 hours.

Roll out the dough into 10 by 20...

Roll out the dough into 10 by 20 inch rectangle.

Measure every 4” down one long side. Then...

Measure every 4” down one long side. Then measure 4” down the other side, starting off set from the 4” on the other side (so that the marks are in the middle of the 4” on the other side).

Cut diagonally from a mark on one side...

Cut diagonally from a mark on one side to one on the other, to create a triangle.

Start at large end and tightly roll.

Allow to rise for 2 hours at room...

Allow to rise for 2 hours at room temp, or until puffy.

Place in the fridge for an hour. This...

Place in the fridge for an hour. This is optional, but I found that they hold their shape better during baking.

Preheat oven to 375 degrees.

Brush with egg wash.

Bake for 30 minutes until golden.

How nice would it be to enjoy a freshly home-baked Croissant and imagine you&#039;ve just bought it in a lovely Parisian viennoiserie? Oh yes... This is a recipe that will take you on a journey to France! Flaky and buttery Overnight Sourdough Croissants are made over two days and boast all the lovely features of a traditional Croissant: the crescent shape, the layers created by lamination and the crispy brown exterior! We promise you two things, with a bit of practice, these Overnight Sourdough Croissants will taste even better than the ones you get in a coffee shop and, more importantly, you will feel so very proud of yourself that you may ask your friends and family to call you &#039;Chef&#039; from then on!

450 g strong white flour

g caster sugar

water

sourdough starter (100% hydration)

unsalted butter (room temperature)

egg milk (or double cream)

First thing in the morning, feed your starter and leave it a warm spot to at least double in size. This should happen within 4 hours in 20-22°C temperature. If it takes longer than that, you may need to feed your starter again, to ensure it&#39;s active and not too acidic to make great croissants.

DAY 1:

Place the flour, salt, sugar, water, milk and active sourdough starter in a bowl of your stand mixer, fitted with a dough hook attachment. Turn the stand mixer on and knead for 5 minutes on medium speed until the dough comes together into a rough (rather stiff) ball. leave the dough to relax for 15 minutes.

After 15 minutes, turn the stand mixer on again on medium speed, and start adding 50g of room temperature butter a little bit at a time. Keep the mixer running for around 8-10 minutes until the butter is fully incorporated and you have a smooth dough. It shouldn&#39;t be sticky.

Shape a ball, slash the dough with a sharp knife in a cross on top of the dough (see photos in the text above, doing this will help you to roll it out into a square later) and place the dough in a lightly greased bowl. Cover and leave in a warm spot to bulk prove for approx. 4 hours. Ideally, you need a temperature of 21-23°C. If it is warmer, adjust the timing: your dough should rise 1.5 times. Place the dough in the fridge for another 3-4 hours to finish proving and double in size.

Make Détrempé:

Take the butter out of the fridge in advance to soften slightly. Place it on a large sheet of baking parchment, place another sheet of parchment on top. Using a rolling pin, gently bash to flatter the butter. Then fold the baking parchment under into a neat 18x18cm (7×7 in) square and roll the butter inside the parchment parcel into all the edged, aiming for the same thickness across (for detailed process photos, see text above). Enclosing the butter into the baking parchement square will help you get an even butter square with sharp edges. Still wrapped in the baking parchment, place the butter in the fridge to firm up.

Take the dough out of the fridge and place it onto a floured worktop. Knock the air out with the bottom of your palm and roll it into a square around 28x28cm (11x11in). Try to make it even.

Unwrap the butter (keep the baking parchment). Place the butter in the middle of the dough on the diagonal (see the photo above).

Taking one side at a time, fold the edges of the dough into the middle creating a square envelope (see photos in the text above). Once you fold all four sides into the middle, pinch the edges together. You should now have a 20x20cm (8x8in) butter parcel. Wrap it in baking parchment and freeze on a flat surface for 10 minutes.

First Fold: Take the parcel out of the freezer, unwrap and roll the parcel out into a rectangle that&#39;s around 50x20cm (20x8in). Make sure your dough isn&#39;t sticking to the worktop as you roll: you want the butter encased and the dough may tear if it sticks. Dust with flour if needed. Using a sharp knife or a pizza cutter, cut off any untidy short edges that don&#39;t have any butter in.

Fold the rolled-out dough like a letter: from the short edge, hold 1/3 of the sheet into the middle, then take the opposite short edge and fold it over the first one. Wrap the dough in the baking parchment you kept the butter in, or cling film, and place in the freezer for 15 minutes, then transfer to the fridge for 1 hour.

Second Fold: Take the dough out of the fridge and place it short edge in front of you. Roll the dough out to 50x20cm (20x8in) again. Fold the top third towards the centre and then bottom third over (just like before). Wrap and place the pastry in the freexer for 15 minutes, then fridge for 1 hour.

Third Fold: Just like before, roll out the dough to 50x20cm (20x8in) rectangle. Fold like a letter, wrap and place in the fridge for a minimum of 6 hours (we leave it in the fridge overnight).

Laminate:

On a lightly floured worktop, roll the pastry out into a 60x28cm (24x11in) rectangle, gently getting all the air out of the pastry. You don&#39;t want pockets of air to burst abruptly though, exposing the butter.

Trim the sides. Cut 6 rectangles (approx. 10x28cm or 4x11in) using a sharp knife or a pizza cutter. I use a long ruler to make sure the rectangles are even width on both sides. Separate the rectangles. Use the ruler again to connect the opposite corners of the rectangle and cut across so you are left with two triangles. Once you&#39;ve all your pastry, you should be left with 12 triangles. Trim the bottoms to create a straight edge.

Make a little cut in the centre of the bottom of each triangle and stretch it out ever so slightly so the base of the triangle is wider. Roll the triangles tightly, from the bottom to the tip. Bend the ends of croissants to make a crescent shape, if you wish.

Place your shaped croissants on two baking-parchment lined trays spaced out significantly, leaving plenty of space for them to rise. Cover lightly with cling film (you may oil the cling film first) and leave them in a warm spot (21-23°C) to proof for 4-5 hours. They should really puff up and the lamination should be clearly visible between layers.

***If you live in a very dry climate or your kitchen is very cold: Boil a kettle of water and pour the water into an ovenproof dish. Place it in a cold oven to create steam and leave it shut for 5-10 minutes. The steam shouldn&#39;t make the oven too hot (keep it under 23°C - you don&#39;t want the butter to melt) but it should be warm and humid (this will prevent skin from forming on your croissants and hindering the proving process).

Once proofed, take the trays and the water dish out of the oven. For freezing, stop here, and see the tips in the text above.

Carefully take the cling film off. Place the croissants on the baking trays in the fridge to chill for 20 minutes.

Shape Croissants:

Preheat the oven to 190°C Fan.

In a small bowl, whisk the egg yolk and milk. Using a pastry brush, very gently wash the chilled croissants with the mixture.

Bake the croissants for around 20-25 minutes. Leave the croissants to cool for at least 15 minutes before digging in. They are best served within 2 hours from baking!

Egg Wash &amp; Bake:

So my dough is in fridge after last fold  they went in fridge about 2am lol can they stay in fridge till later when i have time to shape !

Amazing. Flaky and delicious croissant recipe. Thanks!

I was wondering if I could also shape the croissants and let them prove overnight and bake directly in the morning? They turned out perfect the first time I baked them, but I would love to bake them directly in the morning when I bake...

Hi Ieva,  Now, that you confirmed that the bake time should be longer than what the recipe says, I am hesitant to thaw one because I'd think it might get soggy.  Also, i missed the first time when i read the recipe that the temp is 190C Fan.  I baked in at the regular bake 400F for 25 minutes and they came out perfect.  So, if I build up he nerve to let one thaw, i will let you know how it turned out.  Thank you so much for your recipe and the detail description on what to do and how.  Fail-proof really.  
Cheers,
Eva

Fabulous recipe, fabulous croissants. 
Thank you,

Eva

Oh my goodness look at the texture of those croissants! Definitely worth the effort!

I didn't know you could make croissants out of sourdough! But I may never eat them another way!

Oh wow, look at that lamination! I make sourdough bread often but haven't tried croissants - your instructions make it sound straightforward, so I'm going to give them a go!

These home-baked croissants are the best I ever made. Always better than bought ones, thanks!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680780416/ggz3tkvkl7mt1crhfc1m.mp4

How nice would it be to enjoy a freshly home-baked Croissant and imagine you’ve just bought it in a lovely Parisian viennoiserie? Oh yes… This is a recipe that will take you on a journey to France! Flaky and buttery Overnight Sourdough Croissants are made over two days and boast all the lovely features of a traditional Croissant: the crescent shape, the layers created by lamination and the crispy brown exterior!

Overnight Sourdough Croissants

These Chocolate Chip Sourdough Cruffins (a croissant baked in the shape of a muffin) are light, perfectly flaky, and filled with delicious melty chocolate chips in every bite.

Chocolate Chip Sourdough Cruffins

605 g all-purpose flour (plus more for dusting)

g kosher salt

sourdough starter

water (at room temperature)

120 g whole milk (at room temperature)

60 g mini chocolate chips ((I recommend Enjoy Life))

dry yeast (0.2%)

unsalted butter (84-86% butterfat) (I used Kerrygold)

Mix the dough: In the bowl of a stand mixer add the flour, water, salt, sugar, milk, sourdough starter, water, and optional active dry yeast. Mix on low speed with the dough hook attachment for 1 minute. Add the softened butter and chocolate chips and continue mixing, scraping down the sides as needed, until a smooth dough forms (about 3-4 minutes).

First Rise: Shape the dough into a ball and place in a bowl, cover, and let rise at room temperature for 3-4 hours. Once your dough has increased in volume by roughly 1.5x, transfer it to the fridge for 4 - 12 hours.

Prepare the butter block:  Here’s a great video of Claire Saffitz showing you how to make a butter block. Lay out a large sheet of parchment paper. Place your sticks of butter next to each other in the center of the paper, then fold the sides of the parchment over to fully enclose the butter. Flip over the parchment paper so the folded sides are against the table. Using a rolling pin, lightly beat the butter into a ½’’ thick layer. Remove the butter from the parchment paper, and re-wrap the butter, measuring the parchment paper so that it forms an 8’’ square. Your ½’’ butter layer should be smaller than the 8’’ parchment paper square at this point. Fip the packet over so the folds are against the table and beat the butter into an 8’’ by 8’’ square. Eventually, it will be easy to roll the butter with your rolling put to fill out the edges of the parchment paper and get a clean square shape. Be sure to remove any air bubbles. Place the butter block in the fridge to firm up.

Day 1: Prepare the Cruffin Dough (Detrempe)

Prepare the dough for laminating: Remove the dough from fridge and place on a floured work surface. With your hand, deflate the dough and form the dough into a square. Wrap the dough in plastic wrap on all sides. Using your rolling pin, roll the dough into a flat 8’’ x 8’’ square. Place the wrapped dough in the freezer for 20 minutes.

Roll the dough: Place the dough on a lightly floured surface and roll it out into a 16’’ x 8’’ rectangle. We want to maintain the 8’’ width while lengthening the dough to be 16’’ (this way it’s twice as long as the butter block).

Lock in the Butter: Place the butter in the center of the dough and peel off the parchment paper. The butter block should be aligned with the sides of the dough, with an equal amount of dough overhanging at the top and the bottom. Fold the overhanging sides of dough over the butter so that the 2 sides meet in the middle. If the sides don’t meet, gently tug at the edges until you seal together both sides of dough. Now pinch in the sides of the dough to fully enclose the butter. Video: Locking in the butter.

First turn (book fold): Rotate your dough so that the seam is vertical. Roll the dough lengthwise to create a 24’’ long sheet that is ¼’’ - ½’’ thick. With a knife or dough cutter, trim the shorter ends of your rectangle so that you have a clean 24’’ long rectangle that is straight on all 4 sides. Take hold of the shorter edge of the rectangle that’s farthest from you and fold it towards the center, lining up the edges. Press down lightly to make sure the dough sticks together. Do the same with the opposite side, leaving a small ⅛-inch gap between the edges in the middle. Next, fold the entire dough in half along this gap, bringing the top half down over the bottom half. At this point, you should have a rectangular packet of dough, also known as a “book,” with four layers. This technique is called the “first turn” or “book fold” and it effectively quadruples the butter layers within the dough. Video: First Turn – Book Fold.

Rest the dough: Wrap the dough tightly in plastic wrap and freezer for 15 minutes, then refrigerate for 1 hour.

Simple turn (second turn): Let the dough sit at room temperature for about 5 minutes. Lightly flour work surface. Beat and roll the dough out, creating a long, narrow slab about ⅜-inch thick. Fold the dough into thirds. This technique, called a &quot;simple turn,&quot; triples the layers of dough. Gently press to help the layers stick together. Wrap the dough tightly in plastic again, freeze it for 15 minutes, then refrigerate for 1 hour. Video: Simple Turn.

Pre-shape the dough: Remove the dough from the fridge and let sit at room temperature for a few minutes. Place it on a light floured work surace and roll out into a 20’’ by 12’’ slab.  Wrap the dough tightly in plastic, and lay it on a baking sheet. Freeze for 20 minutes, then refrigerate overnight, between 8 and 12 hours.

Day 2: Laminating The Dough

Slice the dough: Remove the dough from the fridge and let rest at room temperature for about 5 minutes. Unwrap the dough and place on a very lightly floured surface. If necessary, roll it out out again to 20 by 12 inches. Carefully dust off any extra flour with a pastry brush. Use a wheel cutter or a knife and a ruler to trim any uneven edges so that the dough forms a clean rectangle. With a ruler and a knife or wheel cutter, slice the dough, lengthwise, down the center of the rectangle, so that you have 2 slabs that measure 20’’ x 6’’ each. Now, using the ruler again, slice the dough vertically into 1’’ wide pieces so you end up with roughly thirty-eight 1’’ x 6’’ rectangles. Video: Cruffin Shaping.

Rest the dough: Place the portioned strips onto a parchment-lined baking sheet. Layer parchment on top of the first layer and continue stacking until pieces are on the tray, with a layer of parchment paper between each stack. Cover with plastic wrap and transfer to the refrigerator for 30 minutes.

Shape the cruffins: Take one strip and lay it flat on your work surface. Place a second strip and lay it flat on top of the first strip so that there is ½’’ gap at the top, and ½ overhanging at the bottom. Pinch together the tip of the strips at the top and roll slightly, about ½ inch down. Using your fingers, roll the 2 pieces to form a spiral. Place the formed spiral on the table and pull the loose ends of each strip up and up over and press down on the top of the spiral to cover it. Using the palms of your hands, gently round the dough a few times to tighten the shape. Place the shaped cruffin, seam side down, inside your muffin tin or popover tray, and use your finger to poke a hole in the cneter. Repeat this process for all of the remaining strips. Video: Cruffin shaping process.

Proof the cruffins: There are 2 options for this step. Regardless of which method you choose it’s important not to rush this step.Option 1. Room Temperature Proof: Proof at room temperature for 4-6 hours until the croissants are jiggly to the touch and have nearly doubled in size.Option 2. Faster Proof with Steam: Proof for 2-3 hours at 70-75f by using a proofing box, counter top oven with a proof setting, or placing a tray of water in the oven to create steam.

Bake the Cruffins: Before baking, gently place a few mini chocolate chips on the top of each muffin. Preheat your oven to 375°F. Bake for 15 minutes, rotate the sheets, and bake for an additional 10-15 minutes until deep golden brown. Cool completely on baking sheets.

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Sourdough Croissants

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Top 3 sourdough croissants recipes from across the web

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Sourdough Croissants

Sourdough Croissants

Chocolate Chip Sourdough Cruffins

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