Description
Enjoy flaky and buttery sourdough croissants made over two days with a traditional French lamination technique ensuring perfect layers and crisp golden exterior. Ideal for breakfast or a special treat.
Ingredients
- strong white flour salt caster sugar water milk active sourdough starter unsalted butter egg yolk milk
Instructions
- Feed your sourdough starter and let it double in size;
- Combine flour salt sugar water milk and starter and knead to form rough dough;
- Add room temperature butter gradually and knead until smooth dough forms;
- Shape and bulk prove dough then chill overnight;
- Prepare butter block by flattening and shaping into square then chill;
- Roll dough into a square and encase butter block folding edges over to seal;
- Perform three folds rolling and folding dough with rest periods in fridge between each;
- Roll out dough shape into triangles then roll into croissants and proof for 4-5 hours;
- Brush with egg wash and bake at 190°C fan for 20-25 minutes until golden;
- Cool before serving.
Notes
- If not consuming all croissants fresh freeze unbaked croissants after proofing to bake later or freeze baked croissants to reheat
- Use a humid proofing environment to prevent skin forming on dough
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Breakfast Pastry
- Method: Baked
- Cuisine: French Sourdough
Nutrition
- Serving Size: 1 croissant
- Calories: 343 kcal
- Sugar: 4g
- Sodium: 153mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 54mg