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 suger

  Step-by-Step Method

  1. Prepare the Dough

  In 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 Filling

  In 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 & Recipes

  4. 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 Proof

  Cover and let rise for 2–3 hours until puffy.

  6. Bake

  Bake at:

  • 200°C (390°F) for 20–25 minutes

  Until golden brown.

  7. Finish

  Cool slightly and dust with powdered sugar.

  Dairy & Eggs

  Serve 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.