Ready to elevate your breakfast routine with these Sourdough Strawberry Croissants? Flaky layers of tangy sourdough cradle a sweet strawberry filling, creating a buttery, fruit-kissed pastry that’s as eye-catching as it is delicious. A dance of crisp, golden laminations yields to bright berry goodness in every bite—perfect for weekend brunches or special mornings when you want to feel a little extra fancy. Let’s dive into the fun of folding, proofing, and baking your way to pastry perfection!
Key Ingredients
Before we get rolling, here are all the ingredients you’ll need to create that signature flaky, strawberry-filled magic:
- 200 grams sourdough discard: Provides a tangy depth and natural leavening to the dough.
- 500 grams all-purpose flour: Builds the gluten structure for strong, elastic layers.
- 50 grams granulated sugar: Adds sweetness and enhances browning in the dough.
- 10 grams salt: Balances flavors and strengthens the gluten network.
- 7 grams instant yeast: Ensures consistent rise and airy crumb.
- 300 milliliters warm whole milk: Hydrates ingredients and feeds the yeast.
- 250 grams cold unsalted butter: Creates distinct, flaky lamination when kept cold.
- 200 grams fresh strawberries, hulled and chopped: Brings bright, fruity flavor to the filling.
- 50 grams granulated sugar: Sweetens and macerates the strawberries.
- 1 tablespoon lemon juice: Adds acidity to balance sweetness in the filling.
- 1 tablespoon cornstarch: Thickens the strawberry mixture for easy spreading.
- 1 large egg: Combined with water for a glossy, golden-brown egg wash.
- 1 tablespoon water: Thins the egg wash for smooth brushing.
How To Make Sourdough Strawberry Croissants
Creating these croissants is all about building layers and flavorful pockets of strawberry filling. You’ll mix, knead, rest, laminate with butter through several letter folds, and proof your shaped croissants until puffed. Don’t skip the chilling steps—they keep the butter firm so you get those signature flaky sheets. Ready to follow along? Let’s turn that sourdough discard into buttery strawberry bliss:
1. In a large bowl, combine sourdough discard, flour, 50 grams granulated sugar, salt, and instant yeast. Pour in the warm whole milk and stir until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth. Shape into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
3. While the dough rises, place the cold unsalted butter between two parchment sheets. Roll into a 15 × 20 cm rectangle, then chill in the refrigerator to keep it firm.
4. Roll the risen dough into a 30 × 20 cm rectangle on a floured surface. Center the chilled butter, fold the dough over it, and seal the edges. Perform a letter fold, rotate 90°, roll back to 30 × 20 cm, fold again, and repeat two more times—chilling for 20 minutes between each fold.
5. For the filling, combine chopped strawberries, 50 grams granulated sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring occasionally, until thickened (about 5 minutes). Remove from heat and let cool.
6. Roll the laminated dough to a 40 × 30 cm rectangle. Cut into 12 triangles. Spoon about 1 teaspoon of strawberry filling onto the base of each, then roll up toward the tip to form croissants.
7. Place shaped croissants on a parchment-lined baking sheet. Cover loosely with plastic wrap and proof for 1 hour or until puffy.
8. Preheat oven to 190 °C. Whisk the egg with water to make an egg wash, then brush each croissant evenly.
9. Bake for 15 to 20 minutes until golden brown. Transfer to a wire rack to cool slightly before serving.
Serving Suggestions
Once your croissants are golden and fragrant, here are some fun ways to serve them:
- Warm from the oven: Enjoy immediately for melting, buttery layers and gooey filling.
- Dust with powdered sugar: Lightly sift over the tops for an elegant, sweet finish.
- Pair with coffee or tea: The fruity sweetness balances a bold brew or a floral cuppa.
- Add a dollop of whipped cream: A cloud-like touch for dessert-style indulgence.
Tips For Perfect Sourdough Strawberry Croissants
Mastering laminated dough takes practice, but these friendly tips will keep you on track:
- Keep the butter and dough well chilled to achieve those irresistible flaky layers.
- Use fresh sourdough discard for a better rise and authentic tangy flavor.
- You can make the strawberry filling a day ahead and store it in the refrigerator.
- Serve croissants warm for the best texture and flavor—it really makes a difference!
How To Store It
These croissants are best enjoyed fresh, but here’s how to maintain their taste and texture:
- At room temperature: Store in a paper bag for up to two days to keep the crust crisp.
- In the refrigerator: Seal in an airtight container for up to three days; reheat at 150 °C for 5–7 minutes.
- Freezing baked croissants: Wrap individually and freeze up to one month. Thaw at room temperature and warm before serving.
- Freezing unbaked shaped croissants: Flash-freeze on the tray, transfer to a bag, thaw overnight in the fridge, proof, brush, and bake as directed.
Frequently Asked Questions
Here are quick answers to common questions about these croissants:
- How long does it take to prepare this recipe?
Total time is about five hours, including resting and baking. You’ll spend roughly two hours of hands-on work—mixing, kneading, rolling, folding and shaping—and wait about three hours for the first rise, the three lamination chills, and the final proof. Bake time is 15 to 20 minutes.
- Can I substitute whole wheat flour or non-dairy milk?
You can replace up to half of the all-purpose flour with whole wheat, but the croissants will be denser and less elastic; you may need an extra tablespoon of warm milk to adjust hydration. Non-dairy milks like soy or oat work in a pinch, but be sure they’re unsweetened and warmed to 38–43 °C so the yeast blooms properly.
- Why is it important to keep the dough and butter well chilled?
Cold temperatures prevent the butter from melting into the dough during rolling, which creates the distinct layers. If butter softens, layers blend and you lose flakiness. Chilling between each letter fold for 20 minutes relaxes the gluten and keeps butter firm, ensuring those crisp, airy croissant sheets.
- What should I do if the dough feels too sticky or too dry?
If it’s overly sticky, dust your work surface lightly with flour and reduce stickiness by folding in small amounts of flour—no more than one tablespoon at a time—to avoid toughness. If the dough seems too dry or tears when rolling, mist it lightly with water or rub your hands with a few drops of water before kneading to bring it together.
- Can I prepare the strawberry filling in advance?
Yes. Make the filling up to 24 hours ahead: combine strawberries, sugar, lemon juice and cornstarch, cook until thick, then cool completely. Store in an airtight container in the refrigerator. Let it come close to room temperature before using so it’s easy to spoon onto each croissant triangle.
- How should I store leftover croissants and the filling?
Store baked croissants at room temperature in a paper bag for up to two days to preserve crispness. For longer storage, wrap tightly and freeze up to one month. Thaw at room temperature, then warm at 150 °C for 5–7 minutes. Keep any unused strawberry filling refrigerated for up to three days or freeze in a sealed container for up to one month.
- Can I freeze unbaked shaped croissants for later baking?
Absolutely. After shaping and placing croissants on the tray, flash-freeze them on the sheet for about one hour, then transfer to a freezer bag. When ready, thaw on the tray in the refrigerator overnight, proof at room temperature for 1–2 hours until puffy, brush with egg wash and bake as directed.
What Makes This Special
These Sourdough Strawberry Croissants combine the art of classic lamination with a bright, berry-filled twist that truly stands out. The tangy discard deepens the flavor, while the careful letter folds create those irresistible, airy layers you dream of. Pair them with your favorite morning beverage, print this recipe for safe-keeping, and don’t be shy—drop a comment if you give it a whirl or need a friendly baking pep talk!
Sourdough Strawberry Croissants
Description
A dance of crisp, golden layers yields to a bright strawberry filling. Each bite delivers tangy sourdough notes, tender buttery laminations, and fresh berry sweetness, straight from the oven to your breakfast table.
Ingredients
Instructions
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In a large bowl combine sourdough discard flour granulated sugar salt and instant yeast then pour in warm milk and mix until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead for about 5 to 7 minutes until smooth then shape into a ball and place in a greased bowl cover and let rise for 1 hour or until doubled in size.
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While the dough is rising place cold unsalted butter between two sheets of parchment paper and roll into a 15 by 20 centimeter rectangle then chill in the refrigerator.
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Roll the risen dough on a lightly floured surface into a 30 by 20 centimeter rectangle place the chilled butter in the center fold the dough over the butter sealing the edges perform a letter fold turn the dough 90 degrees roll out to the same size fold and repeat this process two more times chilling the dough for 20 minutes between each fold.
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For the strawberry filling combine fresh strawberries granulated sugar lemon juice and cornstarch in a small saucepan cook over medium heat stirring occasionally until thickened about 5 minutes then remove from heat and let cool.
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Roll the laminated dough into a 40 by 30 centimeter rectangle and cut into 12 equal triangles spoon a teaspoon of strawberry filling onto the base of each triangle and roll up towards the tip shaping into croissants.
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Place the croissants on a parchment lined baking sheet cover loosely with plastic wrap and let proof for 1 hour or until puffy.
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Preheat the oven to 190°C whisk egg and water to make an egg wash then brush the croissants.
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Bake for 15 to 20 minutes or until golden brown then transfer to a wire rack to cool slightly before serving.
Note
- Keep the butter and dough well chilled to achieve flaky layers
- Use fresh sourdough discard for better rise and tangy flavor
- You can make the strawberry filling a day ahead and store in the refrigerator
- Serve croissants warm for the best texture and flavor
