Do you have some Sourdough Discard? Don’t throw them away, try this amazing recipe first and bake some amazingly fluffy Croissant for breakfast. This recipe it’s so quick and easy, you’ll never bin your discard again.
Firstly, I have to say, these are not like the classic french croissant, with a layer leavened dough. These are more similar to brioches, indeed they’re much lighter and easier to realize than the classic buttery croissant. The rich flavour and the soft texture won’t make you regret going for this healthier version, though.
This was actually one of the first recipes I tried out when starting to play around with my sourdough starter… And it NEVER let me down. It’s surprising and astonishing to see how much these little fluffy pastries rise during the night. I adapted this recipe from the blog of a very good friend of ours, Ratatoille- non solo cibo, and I started to prepare these almost every weekend.
I love waking up with the smell of fresh pastries coming from the kitchen. Try to do what I usually do. Wake up, turn on the oven and prepare the croissant for baking, put a 20 min timer and go back to sleep. The amazing brioches’ smell will immediately improve your mood, believe me! They go perfectly with some jam or chocolate spread…. and coffee!
“My weak spot is laziness. Oh, I have a lot of weak spots: cookies, croissants.”
Anthony Hopkins
Sourdough Discard Croissant
Equipment
- oven tray
- Bowl
- Rolling Pin
Ingredients
- 55 gr Sourdough Discard
- 50 gr Plain Flour
- 75 gr Strong Bread Flour
- 35 gr Butter
- 1 Egg Yolk
- 40 gr Icing Sugar
- 100 ml Milk
- 1 tsp Vanilla Extract
- 1 Orange or Lemon Zest
- one pinch salt
Instructions
Dough preparation and first proofing
- One hour before starting, take the starter out of the fridge. Weight 55 gr of it and put it aside.
- In a bowl, mix together butter (soft), sugar, egg yolk and milk until smooth. Add the starter, and half of the flour. Once the flour and the starter are completely absorbed, add the remaining of the flour, vanilla extra, zest and a pinch of salt.
- Move the dough obtained to a floured surface and knead for 5-10 min. Put it back in the bowl covered with a tea towel or some cling film and let it proof for 2 hours.
Croissant shaping and second proofing
- After two hours, the dough shouldn't look proofed at all. It probably rose just a tiny bit, that's perfectly fine. Roll out the dough on a floured surface, trying to give it a circle shape.
- Now you can start shaping your croissant. There are many ways to get the classic croissant shape, but I find this one the easiest. Cut the flat circle shaped dough into 4 and then again each rectangle in two or tree (I did three as I prefer them smaller). Cut a small slit at the external end of the triangle, then tightly roll up into a crescent shape making sure the tip is underneath.
- In case you want to add some filling, spread it before rolling the croissant.
- Place the pastries on a baking tray, cover them with some cling film and leave them in the oven with light on overnight.
Baking
- The morning after, the pastries should be more than double-sized. Take them out of the oven and turn it on at 180C. Brush the croissant with milk and sprinkle some sugar on top.
- Cook for 20 min at 180C (I usually go back to sleep at this point) and enjoy a nice breakfast with your favourite hot beverage!
Nutrition Facts
12 servings per container
Calories80
- Amount Per Serving% Daily Value *
- Total Fat
1.2g
2%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
15.2g
6%
- Dietary Fiber 0.6g 3%
- Sugars 3.5g
- Protein 2.2g 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
