Matcha Croissants
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Who doesn't love the delicious smell of freshly baked croissants? After our delicious French croissant recipe, we are excited to introduce matcha croissants.
These delicious matcha croissants are just like classic French croissants: buttery on the inside and crispy on the outside! On top of that, the delicious matcha flavor makes them an even more perfect delicacy.
This video is an easy-to-follow guide that will show you how to make croissants like a chef! We can't wait for you to try it out!
Bon appétit!
Difficulty: 
Prep time: 40 mins / Cook time: 25 mins / Servings: 10 croissants
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Matcha Croissants
4.9 oz (140ml) - Milk
4.9 oz (140ml) - Water
2½ tsp (10g) - Dry yeast
17.6 oz (500g) - Bread flour
1.7 oz (50g) - Xylitol
2½ tsp (10g) - Sea salt
2½ tsp (10g) - Matcha
2½ tsp (10g) - Manuka honey
2.6 oz (75g) - Butter
10.6 oz (300g) - Butter
Egg wash
1 - Egg yolk
1 tbsp (15ml) - Milk
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Matcha Croissants
1 - Pour the milk and water into a measuring cup and warm it up for 30 seconds in the microwave (or until lukewarm). Stir in the dry yeast with a spoon to combine, and set aside.
Tip: Pyrex is the gold standard of measuring cups, we love their quality and durability!
2 - Add the bread flour, xylitol, salt, and honey into a large stand mixing bowl and mix briefly using the hook attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
3 - Add the yeast mixture and knead for about 5 minutes at medium speed.
4 - When the dough no longer sticks to the sides of the bowl, slowly add the 2.6 oz (75g) of butter and knead for another 5 to 8 minutes (or until the butter is fully incorporated).
5 - Pre-fold some parchment paper in a 13.7 x 9.8 in (35 x 25 cm) rectangle. Then, re-open it and place the dough in the center. Gently press it down with your hand, fold the parchment paper back into a rectangle, and use a rolling pin to shape the dough into that rectangle. Then, refrigerate for at least 2 hours.
6 - Next, pre-fold so more parchment paper in a 7.8 x 5.9 in (20 x 15 cm) rectangle. Re-open it and place the 10.6 oz (300g) of butter in the center. Fold the parchment paper back into a rectangle and roll out the butter to fit the rectangle shape perfectly using a rolling pin. Finally, place the butter rectangle back into the refrigerator for 30 minutes.
7 - Place the chilled dough on a floured surface and slightly elongate the rectangle with a rolling pin.
Tip: We love to work our doughs on this reversible cutting board with integrated hand grips from John Boos.
8 - Place the butter in the center of the dough and fold over each side of the dough to cover the top of the butter. Then, press the sides of the dough together to completely seal the butter in.
9 - Roll out the dough into a longer rectangle about ½ inch thick. For the first fold, we make a "double turn" (also called "book fold"). Fold each side of the dough over to meet in the middle. Then, fold one side over to meet the other side. Cover the dough with cling wrap and refrigerate for at least 90 minutes.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic 😊!
10 - For the last folding, rotate the dough 90 degrees and make a single turn. To do this, fold one side down to ⅓ of the dough and fold the other side over.
11 - Then, roll out the dough into a 15 x 9.8 in (40 x 30 cm) rectangle. Using a ruler and a sharp paring knife, make a small notch every 3.1 in (8 cm) on one of the longer sides of the rectangle.
Tip: We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.
12 - Next, make a small notch every 3.1 in (8 cm) on the opposite side and with an offset of 1.57 in (4 cm) from the edge.
13 - Finally, cut the triangles using a sharp and long chef's knife (or pizza wheel). They should be isosceles triangles.
Tip: Use the ruler to ensure a straight cut.
14 - Shaping the croissants one at a time, gently elongate the triangles with your fingers, make a little notch on the smaller side, and gently but tightly roll them.
15 - Transfer the croissants to a baking tray lined with parchment paper (or silicone mat). Then, cover them with a towel and let them proof in a warm spot for 2 hours.
Tip: You can place up to 6 croissants per half-sheet tray.
Egg Wash
1 - Preheat your oven to 355°F (180°C).
2 - Into a small bowl, whisk together one egg yolk with a tablespoon of milk.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Brush the top of the croissants with egg wash using a pastry brush (boar/silicone) and bake at 355°F (180°C) for about 25 minutes. Once ready, transfer them to a cooling rack and let them cool at room temperature for a few minutes (or as long as you can wait!).
4 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.