RECIPE STORY

Sourdough Croissant

by

These flaky croissants are dairy-free, egg-free, and sugar-free, made with flavourful sourdough starter.

They are a vegan and healthier alternative to the classic French pastry with half the fats and three times more fibres.

Health

Time

12h 30m

Cost

Nutrients

336 kcal

Carbs 50 grams

Sugars 3 grams

Total Fats 12 grams

Saturates 1 grams

Fibers 3 grams

Proteins 8 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

12

Step 1

Feed your starter with flour and water to activate the sourdough. Leave it to ferment until bubbly and doubled in volume.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 2

Work all the dough ingredients for 10 minutes into a soft and slightly sticky mixture.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 3

Cover and prove the dough for 4 hours at room temperature, and then in the fridge for another 4 hours, or overnight.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 4

For the oil spread, whisk oil, flour, and a pinch of salt into a smooth paste. Then, refrigerate it for 20 minutes.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 5

Roll the dough into a square and spread the oil paste over the centre. Then, pack it up, folding the dough edges over the spread, and roll it out into a long rectangle.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 6Part 1

To laminate the pastry, fold the bottom third of the dough rectangle over the centre and then the top third, like a letter.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 6Part 2

Then, roll it out and transfer it, seam side down, onto a tray. Prove for 1-2 hours in the fridge; repeat the folding step twice.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 7Part 1

Thinly roll out the dough, cut it out into triangles, and roll each of them into a croissant.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 7Part 2

Transfer the croissants to a tray and leave to prove covered for 2 hours.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL
Step 8

Bake the croissants for 18 minutes at 190°C (390°F) until golden.

Ingredients List

Oil Paste

Plain White Flour170g
Sunflower Oil110mL

Dough

Plain White Flour400g
Wholemeal Flour150g
Salt1tsp
Maple Syrup4tbsp
Lukewarm Water180mL
Lukewarm Almond Milk100mL
Sourdough Starter180g
Rapeseed Oil40mL

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