Flaky, buttery sourdough croissants filled with sweet strawberry goodness. These croissants combine the rich flavor of naturally fermented dough with a delicious strawberry filling, making them perfect for breakfast, brunch, or a special treat.

Why You’ll Love These Croissants

• Naturally leavened with sourdough starter
• Light, flaky, and buttery layers
• Sweet strawberry filling in every bite
• Perfect for make-ahead baking
• Great for breakfast or dessert

Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter (100% hydration)
• 250ml whole milk, cold
• 50g granulated sugar
• 10g salt
• 50g unsalted butter, softened

For Lamination

• 250g unsalted butter, cold

For the Strawberry Filling

• 200g fresh strawberries, finely diced
• 50g granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

For Egg Wash

• 1 egg
• 1 tablespoon milk

Instructions

1. Make the Dough

1. In a large bowl, combine the flour, sourdough starter, milk, sugar, and salt.
2. Mix until a rough dough forms.
3. Add the softened butter and knead until smooth and elastic.
4. Cover and let rest for 30 minutes.
5. Perform 3 sets of stretch and folds every 30 minutes.
6. Cover and refrigerate overnight.

2. Prepare the Butter Block

1. Place the cold butter between two sheets of parchment paper.
2. Roll it into a rectangle about 20 x 15 cm.
3. Refrigerate until firm but pliable.

3. Laminate the Dough

1. Roll the chilled dough into a rectangle twice the size of the butter block.
2. Place the butter in the center and fold the dough over it.
3. Roll gently and perform the first letter fold.
4. Chill for 30 minutes.
5. Repeat two more folds, chilling between each fold.

4. Make the Strawberry Filling

1. Add strawberries, sugar, and lemon juice to a saucepan.
2. Cook over medium heat until softened.
3. Mix cornstarch with water and stir into the strawberries.
4. Cook until thickened.
5. Cool completely before using.

5. Shape the Croissants

1. Roll the dough to about 4 mm thickness.
2. Cut into long triangles.
3. Place a small spoonful of strawberry filling near the base of each triangle.
4. Roll tightly into croissant shapes.
5. Arrange on a parchment-lined baking tray.

6. Proof

1. Cover loosely.
2. Let proof at room temperature for 4–6 hours, or until noticeably puffy.

7. Bake

1. Preheat oven to 200°C (390°F).
2. Brush with egg wash.
3. Bake for 18–22 minutes until deep golden brown.
4. Cool on a wire rack.

Tips for Perfect Sourdough Croissants

• Use an active starter that has doubled in size before mixing.
• Keep the dough and butter cold throughout lamination.
• Avoid overfilling the croissants.
• Chill the shaped croissants if your kitchen is warm.
• Allow enough proofing time for a light, airy texture.

Storage

Store in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Reheat in a 180°C (350°F) oven for 5–7 minutes before serving.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw and drain excess liquid before making the filling.

Can I make the dough ahead of time?

Absolutely. The dough can stay refrigerated for up to 24 hours before lamination.

Why didn’t my croissants become flaky?

The butter may have melted into the dough during lamination, or the dough may have been under-proofed.

Can I add chocolate with the strawberries?

Yes! White chocolate or dark chocolate pairs wonderfully with strawberries in these croissants.

Enjoy your homemade Strawberry Sourdough Croissants with a cup of coffee or tea!