This is a delicious melt in your mouth sourdough puff pastry braid recipe. It is so buttery, flakey, and very versatile, with so many filling variations. You can make it savory with fillings such as 3 types of cheese or you can make it sweet by adding cream cheese and jam filling.
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Tools needed:
Ingredients:
For Dough:
- Sourdough Starter: Active sourdough starter will be best. Fed within 4-6 hours of making this dough. Starter will add a delicious tangy flavor as well as help the dough rise.
- Flour: Organic all purpose flour is recommended but if you don’t have it, any flour on hands will work.
- Sugar: I used organic cane sugar. Sugar sweetens the dough as well as makes the dough soft.
- Salt: Brings all the flavors together.
- Egg: Adds moisture and richness to the dough. Makes the texture and flavor complete.
- Milk: Helps bring the batter into shape, along with making the dough rich and soft.
Lamination:
- Butter: The water in the butter will create steam in the oven which will result in the beautiful airy, layers of flakey dough. Use a high quality rich butter.
Filling:
- Jam: You can use any jam you have on hand. I love raspberry, cherry, apricot, or strawberry.
- Cream Cheese: Adds creaminess to the pastry with a lot of added flavor to every bite.
- Sugar: Adds sweetness to the cream cheese filling.
Instructions:
Feed Your Starter:
- Feed your sourdough starter 4-6 hours before making this dough.
Make the Dough:
- Make the dough by adding all of the ingredients (sourdough starter, flour, sugar, salt, whole milk, and egg) into a stand mixer bowl and mix on medium for about 5-10 mins until everything comes together.
- Place the dough ball in a plastic bag and place in the fridge for about 30 minutes. (you can skip this step if you are in a hurry).
Make the Butter Square:
- Cut the butter into 2-3 sections the long way.
- Place them into a ziplock bag and roll it out flat to create a square to fit the size of the ziplock.
- Place the ziplock bag with the butter into the freezer for about 30 mins.
Start Making Layers:
- After 30 minutes, take the dough out of the fridge and place into a ziplock bag. Flatten it out with your hands and then using your rolling pin, create a square of dough inside of the ziplock bag.
- Place into the fridge for another 30 minutes.
- After 30 minutes take out the dough and create a longer size rectangle (twice as long).
- Place the frozen butter in the middle of the dough and bring the top piece of the dough over the butter. Then bring the bottom piece over the butter to meet the other piece of dough in the middle. slightly press the dough together.
- Using your rolling pin create a longer rectangle and fold the dough into a 3 layers.
- Place the dough into the fridge for another 30 minutes.
- Continue doing this for a total of 6 times. Roll out the dough, fold into 3 and place in fridge.
Bake:
- Roll out the final dough into a square.
- Cut the edges for the braids. (see picture)
- Place the filling in the middle and close the braids over the filling.
- Bake at 350 degrees F or 176 degrees C for about 30 minutes. Depending on your oven, keep an eye on it once it becomes golden turn of the oven.
Enjoy:
- Let the puff pastry braid cool completely before indulging (if you can 🙂
- It’s best the first day.
- To store the puff pastry, keep in an airtight container for up to 3 days.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Puff Pastry Braid
This is a delicious melt in your mouth sourdough puff pastry braid recipe. It is so buttery, flakey, and very versatile, with so many filling variations. You can make it savory with fillings such as 3 types of cheese or you can make it sweet by adding cream cheese and jam filling.
Equipment
- Kitchen Scale
- Large mixing bowl
- Rolling Pin
- Baking sheet
Ingredients
Dough:
- 100 g sourdough starter
- 200 g flour
- 25 g sugar
- 55 g whole milk
- 4 g salt
- 1 egg
Lamination:
- 150 g unsalted butter
Filling:
- 1/2 package cream cheese
- 1/2 c sugar
- 5 tbsp jam
Instructions
Feed Your Starter:
- Feed your sourdough starter 4-6 hours before making this dough.
Make the Dough:
- Make the dough by adding all of the ingredients (sourdough starter, flour, sugar, salt, whole milk, and egg) into a stand mixer bowl and mix on medium for about 5-10 mins until everything comes together.
- Place the dough ball in a plastic bag and place in the fridge for about 30 minutes. (you can skip this step if you are in a hurry)
Make the Butter Square:
- Cut the butter into 2-3 sections the long way.
- Place them into a ziplock bag and roll it out flat to create a square to fit the size of the ziplock.
- Place the ziplock bag with the butter into the freezer for about 30 mins.
Start Making Layers:
- After 30 minutes, take the dough out of the fridge and place into a ziplock bag. Flatten it out with your hands and then using your rolling pin, create a square of dough inside of the ziplock bag.
- Place into the fridge for another 30 minutes.
- After 30 minutes take out the dough and create a longer size rectangle (twice as long).
- Place the frozen butter in the middle of the dough and bring the top piece of the dough over the butter. Then bring the bottom piece over the butter to meet the other piece of dough in the middle. slightly press the dough together.
- Using your rolling pin create a longer rectangle and fold the dough into a 3 layers.
- Place the dough into the fridge for another 30 minutes.
- Continue doing this for a total of 6 times. Roll out the dough, fold into 3 and place in fridge.
Bake:
- Roll out the final dough into a square.
- Cut the edges for the braids. (see picture)
- Place the filling in the middle and close the braids over the filling.
- Bake at 350 degrees F or 176 degrees C for about 30 minutes. Depending on your oven, keep an eye on it once it becomes golden turn of the oven.
Enjoy:
- Let the puff pastry braid cool completely before indulging (if you can 🙂
- It's best the first day.
- To store the puff pastry, keep in an airtight container for up to 3 days.