Why You’ll Love This Recipe
Strawberry Sourdough Croissants combine the sweet, fruity flavor of strawberries with the delightful flakiness of traditional croissants. The use of sourdough gives these pastries a unique tang, making each bite memorable. Plus, the stunning visuals of the pink-hued dough and the fresh strawberry topping make them perfect for sharing. They’re not just a treat for the taste buds but a feast for the eyes, making them an ideal addition to brunch or a special celebration!
How to Make Strawberry Sourdough Croissants
Ingredients
- 600 g (4 ¾ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 12 g (2 teaspoons) salt
- 60 g (¼ cup) active sourdough starter (100% hydration)
- 205 g (1 cup) water, room temperature (34%)
- 112 g (½ cup) whole milk, room temperature (18.5%)
- 56 g (¼ cup) unsalted butter, cut into ½-inch pieces, chilled (9.5%)
- Optional: 1.5 g (½ teaspoon) active dry yeast (0.2%)
- 40 g (½ cup) freeze-dried strawberries, crushed
- All-natural plant-based food coloring to make the base dough light pink
- All-natural red plant-based food coloring (needed for the dark pink layer)
- Reserved for topping the dough: 25 g (¼ cup) freeze-dried strawberries whole and pieces, soaked in water
- 170 g (3/4 cup) fresh strawberries, stemmed
- 340 g (1 ½ cups) unsalted butter, 84-86% butterfat
- 1 egg yolk
- 1 Tbsp heavy cream
- 500 g (2 cups) whole milk
- 67 g (⅓ cups) granulated sugar
- 40 g (4 tablespoons) cornstarch
- 2 large egg yolks
- 2 teaspoons vanilla bean paste or vanilla extract
- ¼ teaspoons salt
- Optional: 150 g (⅔ cup) strawberries, stemmed and pureed
Directions
Note: This recipe is an adaptation of the NYT croissant recipe, using sourdough instead of yeast. You can find helpful video links for each step of the process.
Day 1: Prepare the Dough
- In a large bowl, combine the all-purpose flour, sugar, and salt.
- In a separate bowl, mix the sourdough starter, water, and whole milk.
- Add the wet mixture to the dry ingredients, mixing until a dough forms. If you’re using the optional yeast, add it here.
- Knead the dough for about 5-7 minutes until smooth.
- Shape it into a ball and let it rest for about 30 minutes, then refrigerate overnight.
Day 2: Laminating the Dough
- Roll out the cold dough into a rectangle on a floured surface.
- Place the chilled butter pieces in the center, then fold the dough over the butter to encase it.
- Roll and fold the dough to create layers, chilling it between folds as needed.
Day 3: Shaping and Baking
- Roll out the laminated dough and cut it into triangles.
- Fill with strawberry pastry cream and shape into croissants.
- Let them rise until doubled in size.
- Bake at 375°F (190°C) until golden brown.
Strawberry Pastry Cream:
- Cook milk, sugar, and cornstarch over medium heat.
- Whisk in egg yolks, vanilla, and salt. Stir until thickened and cool.
- Fold in pureed or diced strawberries if desired.
Tips to Make Strawberry Sourdough Croissants
- Ensure your butter is well-chilled for proper lamination.
- Don’t rush the resting times; this helps develop flavors.
- Use high-quality strawberries for the best flavor.
- If you’re short on time, prepare the pastry cream in advance.
How to Serve Strawberry Sourdough Croissants
Serve these delightful croissants warm, fresh out of the oven. They’re excellent for breakfast or brunch and pair perfectly with coffee or tea. For an extra touch, dust them with powdered sugar and serve with a side of fresh strawberries or whipped cream.
How to Store Strawberry Sourdough Croissants
Once baked, store any leftover croissants in an airtight container at room temperature for up to two days. To prolong freshness, store them in the refrigerator. Reheat them in the oven for a few minutes before serving for that fresh-baked taste!
Variation
Feel free to experiment with different fillings, such as chocolate or almond paste, to switch up the flavors. You could also use different fruits depending on the season!
FAQs About Strawberry Sourdough Croissants
-
Can I use regular yeast instead of sourdough starter?
- Yes, but the fermentation time and flavor will change. You’ll need to adjust the water and yeast quantities.
-
What if I don’t have freeze-dried strawberries?
- You can substitute with fresh strawberries, but they may alter the dough’s moisture content.
-
Can I make the dough ahead of time?
- Absolutely! Refrigerate the dough for up to 48 hours before you start the laminating process.
-
What’s the best way to reheat leftover croissants?
- Preheat your oven to 350°F (175°C) and warm them for about 5 minutes for a flaky texture.
Strawberry Sourdough Croissants
Delightful croissants featuring a unique sourdough base paired with sweet strawberries, perfect for brunch or special occasions.
- Prep Time: 180 minutes
- Cook Time: 25 minutes
- Total Time: 205 minutes
- Yield: 12 servings
- Category: Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 600 g (4 ¾ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 12 g (2 teaspoons) salt
- 60 g (¼ cup) active sourdough starter (100% hydration)
- 205 g (1 cup) water, room temperature
- 112 g (½ cup) whole milk, room temperature
- 56 g (¼ cup) unsalted butter, cut into ½-inch pieces, chilled
- 1.5 g (½ teaspoon) active dry yeast (optional)
- 40 g (½ cup) freeze-dried strawberries, crushed
- All-natural plant-based food coloring for dough
- All-natural red plant-based food coloring
- 25 g (¼ cup) freeze-dried strawberries, soaked in water
- 170 g (3/4 cup) fresh strawberries, stemmed
- 340 g (1 ½ cups) unsalted butter, 84-86% butterfat
- 1 egg yolk
- 1 Tbsp heavy cream
- 500 g (2 cups) whole milk
- 67 g (⅓ cup) granulated sugar
- 40 g (4 tablespoons) cornstarch
- 2 large egg yolks
- 2 teaspoons vanilla bean paste or extract
- ¼ teaspoons salt
- 150 g (⅔ cup) strawberries, pureed (optional)
Instructions
- In a large bowl, combine the flour, sugar, and salt.
- In another bowl, mix the sourdough starter, water, and milk.
- Add the wet mixture to the dry ingredients, mixing until a dough forms, adding yeast if using.
- Knead the dough for 5-7 minutes until smooth.
- Shape into a ball, let rest for 30 minutes, then refrigerate overnight.
- Roll out the cold dough into a rectangle on a floured surface.
- Place the chilled butter pieces in the center, fold the dough over to encase the butter.
- Roll and fold the dough to create layers, chilling between folds as needed.
- Cut the laminated dough into triangles, fill with strawberry pastry cream, and shape into croissants.
- Let rise until doubled in size, then bake at 375°F (190°C) until golden brown.
- For the pastry cream, cook milk, sugar, and cornstarch over medium heat.
- Whisk in egg yolks, vanilla, and salt; stir until thickened and cool.
- Fold in pureed or diced strawberries if desired.
Notes
Ensure your butter is well-chilled for proper lamination. Don’t rush resting times to enhance flavors.
