This Sourdough Chocolate Chip Croissant Bread is a yummy treat! It’s soft, flaky, and has bits of chocolate that melt in your mouth. Perfect for breakfast or as a snack!
Honestly, who can resist chocolate chips tucked in warm bread? I could eat this any time of day! 🥐 I love having a slice with my morning coffee—it’s pure bliss!
Key Ingredients & Substitutions
Sourdough Starter: An active starter is key for the distinctive tang of this bread. If you’re new to sourdough, you can purchase one or make your own. If you don’t have starter, you could use store-bought yeast, but this will change the flavor and texture.
All-Purpose Flour: This is ideal for structure, but you can substitute with bread flour for a chewier texture or even a gluten-free blend if needed. Just be cautious about the hydration levels as different flours absorb moisture differently.
Unsalted Butter: Cold butter is essential for achieving those flaky layers. If you’re in a pinch, you could use margarine, but I prefer the rich flavor of butter. You can also use vegan butter if you want a dairy-free option!
Chocolate Chips: Dark or semi-sweet chocolate is perfect here, but feel free to mix it up! You can substitute with milk chocolate or even white chocolate if that’s your preference. Chopped chocolate bars can also give a gourmet feel!
How Do I Achieve Perfectly Layered Bread?
The key to those delightful layers lies in the lamination process, which involves folding and rolling the dough with cold butter. Here’s how to do it successfully:
- After your dough has fermented, roll it out into a rectangle twice the size of your butter block, ensuring it’s even.
- Encasing the butter: Place the butter block on one half of the dough and fold the other half over. Make sure the edges are sealed to prevent butter leakage.
- For each fold, roll the dough gently to avoid tearing. After completing each fold, chill the dough. This keeps the butter cold, which is crucial for forming layers.
- Repeat this process two more times. The more folds, the flakier your bread will be!
- After the final fold, make sure to roll out to the desired thickness before adding chocolate chips—this keeps them evenly distributed.
Practice makes perfect, so don’t worry if it’s not flawless on your first go!
How to Make Sourdough Chocolate Chip Croissant Bread
Ingredients You’ll Need:
For the Dough:
- 250g active sourdough starter (100% hydration)
- 300g all-purpose flour
- 50g granulated sugar
- 6g salt
- 150ml whole milk, warm
- 1 tsp vanilla extract
For the Laminating:
- 200g unsalted butter, cold
For the Filling:
- 150g dark or semi-sweet chocolate chips or chopped chocolate
For the Topping:
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus about 6 hours of fermentation and chilling time. However, the baking itself will only take about 25-30 minutes! Overall, it’s a bit of a commitment, but the results are absolutely worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter, warm milk, granulated sugar, and vanilla extract. Mix well until the mixture is smooth and slightly dissolved. Then, add the flour and salt and mix until a rough dough forms.
2. Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If you have a stand mixer, feel free to use it with a dough hook!
3. First Fermentation:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to ferment at room temperature for 3-4 hours or until it has risen slightly—not necessarily doubled in size.
4. Prepare the Butter Block:
On parchment paper or plastic wrap, place the cold unsalted butter and pat it into a flat rectangular block about 1 cm thick. This will be used for laminating. Refrigerate the butter block until firm but still pliable.
5. Laminate the Dough:
On a lightly floured surface, roll out the fermented dough into a rectangle that is about twice the size of your butter block. Place the butter block onto one half of the dough. Fold the other half over to completely enclose the butter and pinch the edges to seal it well.
Roll the dough gently into a long rectangle, then fold it into thirds (like a letter). This is the first fold! Wrap the dough in plastic wrap and chill it for 30-60 minutes. Repeat this rolling and folding process two more times, making sure to chill in between.
6. Shape and Add Chocolate Chips:
After your last fold and chill, roll the dough out to a large rectangle about 1/4 inch thick. Evenly sprinkle chocolate chips over the surface of the dough. Roll the dough tightly into a log, ensuring you keep as many chocolate chips inside as possible!
7. Final Proofing:
Place the rolled log seam-side down on a parchment-lined baking sheet or in a loaf pan. Cover loosely and let it proof at room temperature until it’s slightly puffy—this should take about 2 hours.
8. Preheat and Bake:
When the dough is ready, preheat your oven to 190°C (375°F). While it’s preheating, beat the egg with a tablespoon of water and brush this egg wash over the top of the croissant bread for a shiny, golden crust.
Bake for 25-30 minutes or until it turns deeply golden brown and is cooked through.
9. Cool and Serve:
Remove the bread from the oven and let it cool on a wire rack for a bit before slicing. If you wish, dust with powdered sugar before serving.
Enjoy the flakey, buttery layers spiked with melty chocolate—a delightful companion to your morning coffee or afternoon tea!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Store-bought sourdough starter works perfectly for this recipe. Just make sure it’s active (fed and bubbly) before using it for the best results.
How Do I Store Leftover Croissant Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze slices wrapped in plastic wrap and then in aluminum foil for up to a month. Thaw them at room temperature or gently in the microwave when ready to enjoy.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the whole milk with a dairy-free alternative like almond milk or soy milk, and use vegan butter for the laminating process. Just ensure that the substitutes have a similar fat content for optimal results!
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky to handle, try adding a little more flour during the kneading process, but do this gradually. Aim for a soft dough that isn’t overly tacky. Alternatively, you can lightly flour your hands when handling the dough for easier shaping.
