Homemade Sourdough Blueberry croissant

Homemade Sourdough Blueberry croissant
Ingredients

Dough

• 500g  bread flour
• 100g active sourdough starter
• 250ml warm milk
• 50g sugar
• 1 egg
• 8g salt
• 60g soft butter
  Butter Layer
  • 200g cold butter
  Blueberry Filling
  • 1 cup blueberries
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  Topping powder sugerStep-by-Step Method1. Prepare the DoughIn a large bowl:Desserts
  • Mix milk, sugar, egg, and sourdough starter.
  • Add flour and salt.
  • Knead until smooth.
  • Add soft butter and knead again for 8–10 minutes.
  Cover and rest for 1 hour.Then refrigerate overnight.2. Prepare Blueberry FillingIn a saucepan:
  • Add blueberries, sugar, lemon juice, and cornstarch.
  • Cook on low heat for 5–7 minutes until thick.
  Cool completely.
  3. Laminate the Dough
  • Roll cold dough into a rectangle.
  • Place cold butter in the center.
  • Fold like a letter.
  • Roll and fold 3 times, chilling 20 minutes between folds.
  This creates flaky croissant-style layers.Cooking & Recipes4. Shape the Cruffins
  • Roll dough into a thin rectangle.
  • Spread blueberry filling lightly.
  • Cut long strips.
  • Roll each strip into a spiral.
  Place spirals into a greased muffin tray.5. Final ProofCover and let rise for 2–3 hours until puffy.6. BakeBake at:
  • 200°C (390°F) for 20–25 minutes
  Until golden brown.7. FinishCool slightly and dust with powdered sugar.Dairy & EggsServe warm.Tips for Perfect Cruffins
  • Use very cold butter for flaky layers.
  • Don’t overfill with blueberries.
  • Chill dough whenever it becomes soft.
  • Active sourdough starter gives best rise and flavor.