Sourdough Blueberry Pastry Rolls

Ingredients

Dough:

• 500g bread flour

• 100g active sourdough starter

• 250ml milk

• 50g sugar

• 10g salt

• 50g softened butter

• 1 egg

Laminating:

• 250g cold unsalted butter

Filling:

• 1½ cups fresh or frozen blueberries

• 3 tablespoons sugar

• 1 tablespoon cornstarch

• 1 teaspoon lemon juice

Egg Wash

• 1 egg

• 1 tablespoon milk

Dough:

1. In a large bowl, combine milk, starter, sugar, and egg.

2. Mix until smooth.

3. Add bread flour, salt, and softened butter.

4. Mix until a rough dough forms.

Rise:

1. Place the dough into a bowl.

2. Cover and allow it to rise for about 4–6 hours at room temperature until slightly puffy.

3. The dough does not need to fully double.

4. After rising, refrigerate the dough for at least 4 hours or overnight.

5. Cold dough is much easier to laminate.

Laminate:

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

2. Use a rolling pin to shape it into a rectangle about 7×10 inches.

3. Refrigerate until firm but still pliable.

4. The butter should be cold but flexible.

5. Proper butter consistency is one of the secrets to flaky croissants.

6. Roll the chilled dough into a rectangle slightly larger than the butter block.

7. Place the butter in the center.

8. Fold the dough over the butter completely, sealing the edges carefully.

9. The butter should be fully enclosed inside the dough.

 Fold:

1. Roll the dough gently into a long rectangle.

2. Fold the dough into thirds like a letter.

3. Wrap and refrigerate for 30–45 minutes.

4. This chilling step keeps the butter cold and prevents melting.

Repeat the Folding Process:

1. Repeat the rolling and folding process two more times.

2. After each fold:

• Chill the dough

• Keep the butter cold

• Handle gently

These folds create the beautiful flaky layers that make croissants famous.

Filling:

1. In a small saucepan, combine blueberries, sugar, cornstarch, lemon, juice.

2. Cook over medium heat until thickened slightly.

3. Allow the filling to cool completely before using.

4. Cooling prevents melted butter during shaping.

Roll and Cut:

1. Roll the laminated dough into a large rectangle about ¼ inch thick.

2. Use a sharp knife or pastry cutter to cut long triangles.

3. Each triangle should have a wide base and pointed tip.

4. This classic shape creates traditional croissant structure.

Add the Filling:

1. Place a small spoonful of blueberry filling near the base of each triangle.

2. Do not overfill because excess filling may leak during baking.

3. The blueberries add bursts of sweet fruity flavor inside the buttery pastry.

Shape:

1. Starting from the wide end, roll the dough gently toward the pointed tip.

2. Curve the ends slightly inward to create a crescent shape.

3. Place the croissants onto parchment-lined baking sheets.

4. Leave enough space between them for expansion.

Final Proof:

1. Cover the croissants loosely.

2. Allow them to proof at room temperature for about 3–5 hours until noticeably puffy.

3. Croissants should jiggle slightly when the tray is shaken gently.

4. Proper proofing creates a light airy texture.

Egg Wash:

1. Preheat the oven to 400°F (200°C).

2. Whisk together the egg and milk.

3. Brush the croissants gently with egg wash.

4. This creates glossy golden pastry during baking.

Bake:

1. Bake for about 18–25 minutes until deeply golden brown.

2. The layers should puff beautifully and become crisp.

3. Your kitchen will smell incredible from the butter and blueberries.

4. The croissants should feel light and flaky.

5. Cool and ENJOY!