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Sourdough Croissant Bread : A Buttery Bread

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If you love flaky croissants and rich sourdough bread, this Sourdough Croissant Bread is the ultimate fusion! Made with naturally leavened sourdough starter, this bread has buttery layers, a crisp golden crust, and a soft interior

Ingredients

Scale

For the Dough:

  • 3 ½ cups bread flour

  • 1 cup sourdough starter (active and bubbly)

  • ½ cup whole milk (or plant-based for a vegan option)

  • ¼ cup granulated sugar

  • 1 teaspoon salt

  • 1 egg (for non-vegan version, optional)

For the Butter Layers:

  • 1 cup unsalted butter, cold (or dairy-free alternative for a vegan version)

For the Egg Wash (Optional, for a Glossy Finish):

  • 1 egg yolk

  • 1 tablespoon milk or water

Instructions

Step 1: Prepare the Dough

  1. In a mixing bowl, combine sourdough starter, milk, sugar, and salt.

  2. Gradually add flour, mixing until a soft dough forms.

  3. Knead for 8-10 minutes, until smooth and elastic.

  4. Cover and let rest for 2-4 hours at room temperature, until slightly puffed.

Step 2: Prepare the Butter Block

  1. Place cold butter between two sheets of parchment paper.

  2. Roll into a thin rectangle and chill in the fridge.

Step 3: Laminate the Dough (Butter Layering)

  1. Roll out the dough into a large rectangle.

  2. Place the butter block in the center and fold the dough over it.

  3. Roll out and fold into thirds (like folding a letter).

  4. Chill for 30 minutes, then repeat the rolling and folding three more times.

Step 4: Shape & Proof

  1. Roll out the laminated dough and shape into a loaf.

  2. Place into a greased loaf pan and cover.

  3. Let rise at room temperature for 8-12 hours (overnight is best).

Step 5: Bake & Serve

  1. Preheat oven to 375°F (190°C).

  2. Brush with egg wash (if using).

  3. Bake for 30-35 minutes, until golden brown.

  4. Let cool for 10 minutes, then slice and enjoy warm!

Notes

  • Use active sourdough starter – The dough needs a strong starter for the best rise.

  • Keep the butter cold – This is key to creating flaky layers.

  • Don’t rush the fermentation – A slow overnight rise develops deep flavor.

  • Want a richer taste? – Add 1 teaspoon of vanilla extract or cinnamon to the dough.

Nutrition

Keywords: Yeast Free Breads

Find it online: https://lyndyskitchen.com/sourdough-croissant-bread-a-buttery-bread/