Description

Particularly for those with dietary constraints, these croissants offer a delightful experience with a crispy, buttery crust and a soft, flaky crumb, complete with the distinct tang of sourdough. While they might differ from the traditional archetype, their unique charm and flavor are more than worthy of celebration and sharing.

Ingredients

PREFERMENT

20 grams active starter
60 grams filtered water (mineralized is better)
70 grams flour (35g sorghum + 35g millet)

WET MIX

17 grams psyllium husk flakes (whole)
15 grams raw, local honey
6 grams MCT oil (or extra virgin olive oil)
400 grams almond milk (add vanilla to the milk for extra flavor; use the milk of your choice for a nut-free recipe)

DRY MIX

100 grams sorghum flour (finely ground)
100 grams millet flour (finely ground)
85 grams tapioca flour
15 grams almond flour (skip and replace with any of the above flours if want to keep this recipe nut-free)
3 grams salt

EXTRA

180 grams unsalted French butter
1 egg yolk + 1 tablespoon almond milk + vanilla for egg wash
Millet flour for dusting
Inulin powder for dusting (or some powdered sugar if you eat sugar)

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Instructions

The night before, prepare a preferment my mixing well all the ingredients in a clean jar and loosely cover. Let it activate overnight on the counter. Make the preferment just before going to to sleep.
In the morning (around 8AM or earlier), gather all the ingredients.
Prepare the psyllium husk gel by mixing all the ingredients, set aside for 5-10 minutes.
Combine all dry ingredients in a bowl.
Mix the preferment with the psyllium husk gel thoroughly.
Incorporate this mixture into the dry ingredients. Start mixing with your hands, then switch to a plastic or silicon dough scraper. Holding the bowl with your non-dominant hand, scrape the sides of the bowl, and fold the dough into the center, rotating the bowl and repeating this movement for about 30 seconds.
Cover the dough and allow it to ferment at room temperature for approximately 60 minutes.
Carefully invert the dough onto a surface lightly dusted with flour, ensuring the bottom side faces up. Begin by folding one-third of the dough from the far end towards the center. Then, roll this section towards you, covering the remaining third. The seam should now be on the underside of the dough.
Gently rotate the dough using both palms, creating a subtle tension against the surface. Continue rotating until the seam is smoothly sealed. Lightly dust the top with flour, then place the dough seam-side up in a bowl lined with a cotton towel and sprinkled with sorghum flour.
Finally, wrap the dough in the towel, encase it in a plastic bag, and refrigerate for 2 hours.
Prepare 13 parchment paper squares by cutting full-size sheets into four equal squares.
Lightly dust a work surface with flour and turn out the dough. Divide the dough into 12 equal portions. If you prefer precision, weigh the dough; the total should be around 880 grams, making each portion approximately 73.33 grams.
Shape each portion into a ball and roll out to a diameter of about 18 cm (7 inches), using millet flour for dusting. A silicon mat topped with parchment paper works well for rolling, although a wooden surface might be suitable without the paper.
Stack the rolled-out dough portions, separating them with the prepared parchment squares, and refrigerate for 1 hour. Meanwhile, allow the butter to soften at room temperature, aiming for a slightly loosened texture without it becoming warm.
Whisk the butter until creamy with a fork, aiming for a spreadable texture while ensuring it doesn’t become too warm.
Take the dough sheets out of the fridge. Place the first sheet on a full-size parchment paper lightly dusted with flour. Using a butter knife, spread a thin layer of butter on each dough sheet, stacking layer by layer until you used the last dough sheet. Do NOT butter the top sheet.
To chill, use the parchment paper to lift the entire buttered stack and place it on a tray. Wrap everything in a plastic bag and return to the refrigerator for another hour.
Carefully roll out the stacked dough to a diameter of 36 cm (14 inches), beginning from the center and gently working towards the edges.
Cut into 4 large triangles using a pizza cutter or sharp knife. Then, divide each large triangle into 3 smaller ones.
For each triangle, make a small incision at the wider end, right in the middle. Gently stretch the triangle, then begin rolling from this end, ensuring the tip is positioned underneath.
Arrange the croissants on a baking tray (that can fit into the refrigerator), cover them with a towel and wrap them in a plastic bag, and let them rise at room temperature for 60 minutes.
Preheat your oven to 190°C (375°F) with the fan setting.
Transfer the tray with the croissants to the refrigerator (make sure you use a size that can fit inside) and cool for 20 minutes.
After 20 minutes, take them out and brush each croissant with a mixture of one egg yolk and a tablespoon of almond milk.
Bake on the oven’s middle rack for 25 minutes. Monitor them at the 20-minute mark if your oven tends to run hot. They should emerge golden brown.
Optional: dust them with some inulin powder before serving.
Transfer the croissants to a cooling rack for 15 minutes before serving.
If not consuming immediately, freeze in a sealed bag. Reheat from frozen at 190°C (375°F) for about 10 minutes.

Notes

Note on Sweetness: These croissants are inherently unsweetened, catering to those who prefer a more natural flavor. If you have a palate for slight sweetness, consider using a sweetened milk alternative or add a mild sweetener to the milk. Personally, having given up sugar over six years ago, I opt for a light dusting of inulin powder to impart a subtle sweetness without compromising my dietary choices. Note on preparation time: The preparation time is an approximation of the hands-on time. The rest of the time is passive.