Description
Delightful pastries blending the comforting flavors of sourdough with gooey chocolate chips, perfect for breakfast or a sweet snack.
Ingredients
- 1/2 cup sourdough starter (active and bubbly)
- 2 1/2 cups bread flour
- 1/2 cup whole milk (warm)
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter (softened)
- 1 cup unsalted butter (cold, flattened between parchment)
- 1/2 cup mini chocolate chips
- Optional: 1/2 cup vanilla pastry cream or custard for topping
Instructions
- In the bowl of a stand mixer, combine sourdough starter, warm milk, eggs, sugar, bread flour, and salt.
- Mix with a dough hook for 5–6 minutes until smooth and elastic.
- Add softened butter and knead until fully incorporated.
- Cover the bowl and let the dough rest at room temperature for 4–6 hours.
- After resting, refrigerate overnight.
- Roll the chilled dough into a large rectangle for lamination.
- Place the cold butter block in the center, fold the dough like a letter, and turn. Repeat this fold three times, chilling for 30 minutes between folds.
- Roll laminated dough into a 10×20 inch rectangle.
- Sprinkle chocolate chips evenly.
- Roll the dough tightly into a log and slice in half lengthwise.
- Twist each half into a spiral, then place them in greased muffin tins.
- Let the cruffins rise at room temperature for 4–6 hours until doubled and puffy.
- Preheat the oven to 375°F (190°C) and bake for 25–30 minutes or until golden brown.
- Once cooled slightly, optionally fill or top with vanilla pastry cream or custard.
Notes
Ensure your sourdough starter is active for the best results. The lamination process is crucial for creating flaky layers.
