Homemade croissants
🥐 SOURDOUGH CROISSANTS (in cups)
🌾 Ingredients
For the dough:
• ½ cup active sourdough starter (100g)
• ½ cup warm milk (120ml)
• 1 large egg
• 3 tbsp sugar
• 2 tsp salt
• 2 ¾ cups all-purpose or bread flour (350g)
• 3 tbsp unsalted butter, softened (40g)
For the butter block:
• 1 cup + 2 tbsp cold unsalted butter (about 2 sticks or 250g)
For egg wash:
• 1 egg + 1 tbsp milk, whisked together
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🧈 Step 1: Make the dough (Day 1)
1. In a large bowl, whisk together starter, milk, egg, sugar, and softened butter.
2. Add flour and salt, mix until a shaggy dough forms.
3. Knead by hand (or mixer) for about 5–7 minutes until smooth.
4. Cover and rest 2–3 hours at room temp, then refrigerate overnight (8–12 hours).
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🧊 Step 2: Make the butter block (Day 2)
1. Place the cold butter between parchment paper.
2. Pound and roll into a 6x6-inch square.
3. Chill it until firm but flexible (same texture as your dough).
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🍞 Step 3: Enclose the butter
1. Roll your cold dough into a 10x10-inch square.
2. Place the butter block diagonally in the center (like a diamond).
3. Fold each corner of the dough over the butter to enclose it completely.
4. Seal the seams tightly.
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📏 Step 4: Laminate (3 folds)
You’ll roll and fold 3 times to make flaky layers.
If butter softens, chill between steps!
First fold:
• Roll to a 10x24-inch rectangle.
• Fold in thirds like a letter.
• Chill 30 minutes.
Second fold:
• Rotate the dough 90°, roll again to 10x24 inches, fold in thirds.
• Chill 30 minutes.
Third fold:
• Repeat one last time.
• Wrap and refrigerate 4 hours or overnight.
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🔪 Step 5: Shape croissants (Day 3)
1. Roll the dough to a 10x24-inch rectangle (¼-inch thick).
2. Cut into long triangles (about 4 inches wide at the base).
3. Gently stretch each one and roll from base to tip.
4. Place seam-side down on a parchment-lined baking sheet.
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⏰ Step 6: Proof
Let rise in a warm place (75–80°F) until puffy and doubled — about 4–6 hours (sometimes longer depending on your starter).
They should look jiggly and airy when ready to bake.
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🔥 Step 7: Bake
1. Preheat oven to 400°F (200°C).
2. Brush with egg wash.
3. Bake 15–20 minutes, until deep golden and crisp.
4. Cool at least 10 minutes before serving.
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💡 Pro Tips
• Keep your dough and butter cold for clean layers.
• Use European butter for best flavor.
• The long, slow proof is what gives that light sourdough tang and super-flaky texture.
Making sourdough croissants at home is a rewarding baking adventure that combines the tangy flavor of natural sourdough with the rich, flaky textures of a classic croissant. The secret to perfect croissants lies in the careful lamination process, where the dough is folded and rolled multiple times with a cold butter block to create delicate layers. It's essential to keep the dough and butter cold throughout the process to prevent the butter from melting and to ensure those signature flaky layers. Using an active sourdough starter rather than commercial yeast adds a depth of flavor and a subtle tang that elevates your croissants beyond the ordinary. The long, slow proofing stage, sometimes lasting several hours, allows the dough to develop this complex flavor along with a light, airy crumb. Start by mixing the dough with the sourdough starter, milk, egg, sugar, salt, flour, and softened butter, allowing it to rest and ferment overnight in the refrigerator. The next day, prepare your butter block by pounding and rolling cold unsalted butter into a square, then enclosing it tightly in the rolled-out dough. The lamination process involves three sets of rolling and folding, which builds the buttery layers that puff up beautifully during baking. Chilling the dough between each fold is crucial to maintain the butter’s consistency and prevent it from blending into the dough. When shaping the croissants, cut the dough into triangles, stretch gently, and roll tightly from the base to the tip. Allow these to proof in a warm, humid environment until they're puffed and jiggly, signaling readiness for the oven. Lastly, brush your croissants with an egg wash for a glossy, golden finish, and bake at 400°F until crisp and deeply browned. Let them cool for at least 10 minutes to set the layers before enjoying. For best results, many bakers recommend using high-quality European unsalted butter for its higher fat content, which contributes to flavor and flaky texture. Remember that patience is key—homemade sourdough croissants are a labor of love, but the end result is tender, flaky, and richly flavored pastries that are truly worth the effort. Whether you're an experienced baker or a culinary enthusiast, this recipe and technique will help you master the art of croissant making straight from your own kitchen.
