Lazy Sourdough Croissant Loaf
This is knock your socks off amazing. Following on from our Lazy Loaf Sourdough recipe, add the butter and voila! Croissant loaf.
Have you seen it? The Lazy Sourdough Croissant Loaf that’s been making the rounds on social media? Well, of course you have. Flaky, buttery, golden layers with that unmistakable sourdough tang—all without the drama of traditional croissant folding? Yes please! The picture is the base of the loaf after baking, but you will see much more of the loaf on video...and much more of me eating it as well.
This recipe has gone completely viral, and it’s not hard to see why. It takes everything you love about croissants and sourdough and rolls them into one loaf that looks (and tastes) like you spent days on it… when really, you just took your time and let the fridge do the work. My kind of baking. My kind of eating. (and eating!)
Whether you’re deep in your sourdough era or just dipping a toe into laminated doughs, this method is made even simpler with your Thermomix. Less mess, less stress, all the impressive results. Trust me—once you try this, you’ll be making it on repeat. I have not been able to leave it alone. One loaf, one woman, baked perfectly, almost gone. I will stop. I will stop. Just one more piece.
Serve your croissant loaf with any of the following:
Chocolate Hazelnut Spread (Notella)
Need
- 1 Batch Lazy Sourdough loaf dough Recipe
- 200 Grams butter frozen, cut into chunks BUY
Do
- 1
Make the Lazy Sourdough recipe as instructed and allow it to reach a normal good rise on the bench. This will be determined by your kitchen temperature and the weather. When you feel it is looking pretty good, place into the fridge overnight. I made my dough in the morning, left it out for about 4 hours then did a stretch and fold and then put it in the fridge until the next morning.
- 2
When you feel the dough is ready to form into a loaf, bring it out from the fridge and prepare a work space with plenty of flour.
- 3
Place the cubed butter into the Thermomix bowl (still frozen) and chop 8 sec/speed 10.
- 4
Roll or stretch the dough into a rough rectangular shape and flatten slightly.
- 5
Spread with about 1/3-1/2 of the chopped butter. Fold each side into the middle of the dough to cover the butter and push down. Turn so that the open edges of the dough are on your left and right sides. Repeat with the butter until you have finished it all and folded it into the dough as much as possible.
- 6
Create the round loaf as you normally would and place into the banneton, cover and rise in the fridge for at least another 24H or until you see it is ready to bake.
- 7
I didn't preheat the Dutch oven for this recipe as I wanted the butter to stay cold as long as possible. Also no need to preheat the oven.
- 8
Place the loaf into a Dutch oven, slash the top, and cover. Place into a cold oven set to 250°C fan forced for 30 minutes.
- 9
Remove the lid and reduce the oven temperature to 220°C for a further 35 minutes. The top will be golden and flaky, with lots of surface bubbles. It should still sound hollow when you tap on it. There will be excess butter sizzling around the edges. Allow the loaf to cool in the pan as it will soak up a lot of the butter that has cooked out.
- 10
Enjoy, with jams, on its own, but with lots of friends or you will eat it all yourself. It is so good.
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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
