Simple Way to Prepare Super Quick Homemade Sourdough Croissants

Sourdough Croissants. Premium Rehab Centre Located in Byron Bay. Get the Support you Need To have fresh Sourdough Croissants for breakfast, refrigerate them overnight and bake in the morning. The difference between Classic Croissants and Sourdough Croissants is the use of the natural yeast in the starter to rise the dough. (You can use a smidge of commercial yeast to help you out, more on that later.) Making croissants with sourdough starter is a pretty drawn-out process, but it is not actually difficult.

See the baking step here,) so the main thing you need is time. To make Croissants you need to get layers and layers of butter between layers and layers of dough, this is the fun part. Prepare an egg wash by whisking together two egg yolks and about a teaspoon of water.

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, sourdough croissants. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Premium Rehab Centre Located in Byron Bay. Get the Support you Need To have fresh Sourdough Croissants for breakfast, refrigerate them overnight and bake in the morning. The difference between Classic Croissants and Sourdough Croissants is the use of the natural yeast in the starter to rise the dough. (You can use a smidge of commercial yeast to help you out, more on that later.) Making croissants with sourdough starter is a pretty drawn-out process, but it is not actually difficult.

Sourdough Croissants is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Sourdough Croissants is something that I've loved my entire life. They're fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have sourdough croissants using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sourdough Croissants:

1. {Prepare 90 g of Sourdough starter.
2. {Get 340 ml of Milk.
3. {Get 5 g of Instant Yeast.
4. {Make ready 575 g of All-purpose Flour.
5. {Prepare 40 g of sugar.
6. {Get 9 g of salt.
7. {Get 40 g of softened butter.
8. {Prepare 350 g of refrigerated butter.

Once the oven is ready, paint the croissants with a thin even coating of egg wash. Spread cranberry sauce over cut-sides of croissants. The rest of the process to making croissants is almost the same as if you were using yeast except that the final proof will take longer. After the overnight ferment in the fridge we need to make some preparation.

Steps to make Sourdough Croissants:

1. On the morning of day 1 (for this is a 2-day recipe) mix together all of the ingredients (except the refrigerated butter). Knead into a dough. Wrap in clingfilm and refrigerate until the afternoon..
2. In the afternoon, when you are ready to start the lamination, get the butter out of the fridge, sandwich it between two sheets of clingfilm, and then beat it flat with a rolling pin. It should end up about 5mm thick, and it should be a rectangular slab..
3. Take the dough out of the fridge and roll it flat so that it is just slightly larger than twice the size of the butter slab. place the butter on one half of the dough, and fold the dough over so that it completely encloses the butter. pinch the edges to seal. Cover with clingfilm and return to the fridge for 15 mins..
4. Now the lamination begins. remove dough from fridge and roll it as flat as you dare. try to make it long and thin. Then do a set of book folds. ie. fold one third into the middle then fold the other third on top of it. It should now be 1/3 of the size and 3 times as thick. Cover with clingfilm and return to the fridge for 15 mins..
5. Repeat the previous step 2 more times (for a total of 3 folds). Then wrap in clingfilm and leave the dough in the fridge overnight..
6. The morning of day 2, take the dough out of the fridge and roll it flat. This may take a while. The goal is to make the dough about 5mm thick (and rectangular). But your dough may be easier or harder to roll (just because) so don't worry if you don't quite get there..
7. Cut the dough into long rectangles, as shown. Depending on the ratio of the rectangle you made in the previous step, your croissants may be short and fat or long and thin. (Long, thin rectangles make short fat croissants).
8. Make a cut in the shortest side of the triangle, and roll into a croissant shape. If your dough allows it, you can stretch the dough a little to help create the shape you want (if you've not done this before, a video is really helpful - Google how to shape croissants) This pastry is quite versatile - we also made cinnamon buns and turnovers from the end scraps - so you can be a bit creative with the shape of your pastries..
9. Cover and prove at room temperature. Ideally, the croissants should double in size. We were a bit impatient and just baked them after 2 hours. This seemed to work. The resulting croissants were quite dense (which by happy coincidence is how I like them). Waiting for them to expand more might produce less dense (more traditional) croissants..
10. Brush with beaten egg and bake at 230C (450F) for 5 minutes, then reduce to 180C (350F) and bake for 15 minutes. Add a dish of water to the oven to increase humidity. We tried to bake the first batch on a pizza stone, but a decent amount of butter leaked out during the baking, which dripped off the edge of the stone and caught fire on the bottom of the oven. So possibly use a baking tray..

First, we should prepare the unsalted butter that will be used to laminate the dough to achieve the flakiness characteristic of croissants. Take A Look At More Of Our Tasty. Sourdough Croissants and Cruffins If you know anything about the pastry world, you know what croissants are and how difficult they can be to make. But maybe a cruffin is something you haven't heard of? A cruffin is simply a croissant dough stuffed into a large muffin type tin, baked, then filled with all sorts of different pastry creams.

So that is going to wrap it up with this exceptional food sourdough croissants recipe. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!