Homemade sourdough croissants

Excellent for breakfast. They're quicker to prepare with the Thermomix.

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The recipe for making homemade breakfast croissants with sourdough starter
Preparation time: 50 minutes
Cooking time: 20 minutes
Resting time of the mixture: 4 hours
difficulty: Bassa

 

Sourdough croissant recipe

La mother pasta It's a simple dough of water and flour that has already undergone spontaneous and natural fermentation thanks to the work of indigenous yeasts and lactic acid bacteria. Once added to a new dough of water and flour, it promotes leavening and can be used to make pizza, bread, and leavened desserts. These include croissants for the Breakfast, the ideal dessert to start the day with taste, especially if prepared at home with healthy and selected ingredients.

Not to mention that the croissants prepared at home with the natural yeast They have that flavor that is hard to find in packaged ones.

We have already revealed to you How to start and refresh the sourdough starterLet's now see, step by step, how to use sourdough starter to prepare homemade croissants:

Ingredients

  • 300 00 grams of flour
  • 100 g of Manitoba flour
  • 150g of sourdough starter refreshed the day before
  • 100 g sugar
  • 150 gr of fresh whole milk
  • 60 g butter
  • 1 large egg of about 60g
  • 1 teaspoon of vanilla extract

What you need for the filling

  • For brushing: 1 egg white
  • For dusting: icing sugar
  • For filling: chocolate, jam, honey and almonds

Preparation

  • Place the mother yeast dissolved in the milk inside the planetary mixer or the Bimby and then add the flour, the butter and the lightly beaten egg.
  • Mix until the egg is completely incorporated, then add the sugar and vanilla.
  • Continue kneading until thedough It doesn't look very shiny and comes off easily.
  • Let the mixture rest for about 4 hours.
  • Once the necessary time has passed, carefully divide the dough in two and roll out two circles that are not too thin: the right thickness should not exceed half a centimeter.
  • Divide each circle into eight triangles and place a generous teaspoon of the mixture on each one. jam or chocolate and then close the dough of each triangle to form croissants.
  • Place the croissants on a baking tray covered with baking paper and then let them rise overnight in the oven with the light on.
  • In the morning brush the croissants with a egg yolk mixed with a teaspoon of water. Preheat oven to 180°C (350°F) and bake for about 15 minutes, until the croissants are golden brown.

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