This Sourdough Chocolate Chip Croissant Bread is a treat you won’t forget! It’s soft, buttery, and packed with gooey chocolate chips in every bite.
Who knew breakfast could feel so fancy? I love to toast a slice and slather on some butter — pure joy! 🍫🥐 This bread is perfect for sharing, but good luck not finishing it all yourself!
Key Ingredients & Substitutions
Sourdough Starter: This is what makes the bread rise naturally. If you don’t have a starter, you can quickly mix a small batch using flour, water, and a bit of yogurt or store-bought starter. Just ensure it’s active before using!
All-purpose Flour: It’s the backbone of the recipe. For a different taste, you can substitute half with bread flour, which can give your bread a chewier texture. If you’re gluten-free, consider using a gluten-free flour blend, but results may vary!
Unsalted Butter: It adds richness. You could use salted butter, but just reduce the added salt in the recipe. For a dairy-free option, coconut oil or a dairy-free butter substitute works well, though the flavor will change slightly.
Chocolate Chips: Semisweet chocolate is traditional, but feel free to use dark or milk chocolate, or even mix in nuts for added crunch. Mini chips or chunks also provide an exciting texture!
How Do I Get the Perfect Layers in My Croissant Bread?
The key to achieving those flaky, beautiful layers lies in the lamination process. This involves folding butter into the dough multiple times. Here’s how to nail it:
- Roll out your dough evenly to ensure the butter layer fits snugly inside.
- Don’t rush the chilling time between folds! It helps keep the butter from melting into the dough.
- When you roll the dough out after lamination, handle it gently to maintain the layers created from the butter.
With practice, you’ll find the sweet spot for how thin to roll each layer for the best results. Enjoy the process — it’s part of the fun!
Sourdough Chocolate Chip Croissant Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 3/4 cups (470g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tsp salt
- 3/4 cup (180ml) whole milk, lukewarm
- 1 large egg
- 1 tbsp instant yeast (to boost rise)
- 10 tbsp (140g) unsalted butter, softened (for dough)
- Additional 8 tbsp (115g) cold unsalted butter, for laminating
- 1 1/4 cup (225g) semisweet chocolate chips
How Much Time Will You Need?
This scrumptious loaf requires a little time but it’s totally worth it! You’ll need about 30 minutes for preparation, followed by 3 to 4 hours of rising and chilling times, and finally, about 35 minutes for baking. So, set aside around 4 to 5 hours, but most of it is just waiting for the dough to rise and chill!
Step-by-Step Instructions:
1. Prepare the Dough:
In a mixing bowl, combine your active sourdough starter, lukewarm milk, egg, granulated sugar, salt, and instant yeast. Mix it all together until combined, then gradually add the flour and 10 tablespoons of softened butter. Knead the mixture until it forms a smooth, elastic dough, which should take about 6-8 minutes with a mixer or 10 minutes by hand.
2. First Rise:
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 3-4 hours. You want it to be visibly puffed and slightly risen during this time.
3. Prepare Butter for Laminating:
While your dough is resting, prepare the butter for laminating. Place the 8 tablespoons of cold unsalted butter between two sheets of parchment paper. Use a rolling pin to pound it into a 7×7 inch square. Once shaped, chill this butter block in the refrigerator until it’s firm but still pliable.
4. Laminate the Dough:
Once the dough has risen, lightly flour your work surface and roll the dough into a 10×10 inch square. Take your butter block and place it diagonally in the center of the dough square. Fold each corner of the dough over the butter, completely enclosing it.
5. Roll and Fold (Turns):
Now, roll the dough-butter package into a 10×20 inch rectangle. After rolling, fold the dough into thirds like a letter — this is your first turn. Wrap it up and chill in the fridge for about 30 minutes. After chilling, repeat the rolling and folding process two more times; each time, make sure to chill between turns for about 30 minutes.
6. Add Chocolate Chips and Shape:
After the final chill, roll the dough into a large rectangle, approximately 12×20 inches. Evenly sprinkle the chocolate chips over the surface. Fold or roll the dough to encase the chips, then shape it into a loaf form and place it into a greased loaf pan.
7. Final Proof:
Cover the loaf pan with a towel and let the dough proof at room temperature for about 2 hours, or until it’s puffy and nearly doubled in size.
8. Bake:
While the dough is proofing, preheat your oven to 375°F (190°C). Once ready, pop the bread into the oven and bake for about 30-35 minutes, or until it’s beautifully golden brown. If the top browns too quickly, simply tent it with some aluminum foil.
9. Cool and Serve:
After baking, remove the bread from the oven and allow it to cool in the pan for around 10 minutes. Then transfer it to a wire rack and cool for at least 1 hour before slicing. You can enjoy it plain or toasted with a bit of butter — delicious!
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This Sourdough Chocolate Chip Croissant Bread combines the best of both worlds: light, flaky croissant layers with the flavor of sourdough and sweet chocolate. Perfect for breakfast or as a delightful treat any time of the day!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Just make sure it’s active and bubbly. If you’re using a refrigerated starter, feed it at least a few hours prior to using it in this recipe so it’s lively and ready to help your dough rise.
How Do I Store Leftover Croissant Bread?
Store any leftover bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2 days. For longer storage, you can freeze it. Slice the bread before freezing, then wrap it tightly and place it in a freezer bag for up to 3 months. Just toast or warm it before serving!
Can I Make This Bread Without Instant Yeast?
Yes, you can omit the instant yeast. Just allow for a longer fermentation time during the first rise. It may take longer for the dough to rise fully, but the sourdough flavors will be more pronounced!
What Can I Substitute for Chocolate Chips?
Feel free to get creative! You can use chopped chocolate bars, nuts, dried fruit, or even a mix of these. Just keep in mind that if you’re using larger pieces, it may change how the layers form a bit.