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Flaky Matcha White Chocolate Croissants

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A recipe for flaky, buttery croissants infused with earthy matcha powder and filled with sweet white chocolate chunks, perfect for a special treat or brunch.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, sifted
  • 1 ¼ cups (280g) unsalted butter, cold and cubed (European-style recommended)
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) instant dry yeast
  • 1 cup (240ml) whole milk, lukewarm (around 100°F / 38°C)
  • 1 teaspoon salt
  • 2 tablespoons matcha powder, sifted (ceremonial grade recommended)
  • 1 cup (170g) white chocolate chunks, roughly chopped
  • 1 large egg, beaten (for egg wash)
  • Optional: 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast by whisking lukewarm milk and sugar in a small bowl. Sprinkle yeast over the top and let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine sifted flour, salt, and matcha powder. Pour in the activated yeast mixture and optional vanilla extract. Mix until a rough dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Shape into a ball.
  4. Place dough in a lightly greased bowl, cover, and let rest in a warm place for 1 hour or until doubled in size.
  5. Prepare the butter block by pounding cold butter cubes between parchment sheets into a 7-inch square. Chill for 15 minutes.
  6. Roll dough into a 12×12 inch square. Place butter block diagonally in center, fold dough corners over to seal.
  7. Roll dough into a 20×10 inch rectangle. Fold into thirds like a letter. Wrap and chill for 30 minutes. Repeat rolling, folding, and chilling two more times.
  8. Roll dough into a 20×10 inch rectangle again. Cut into 8 triangles. Place about 2 tablespoons of white chocolate near the wide end of each triangle. Roll tightly toward the tip and curve ends to form crescents.
  9. Place croissants on parchment-lined baking sheet. Cover loosely and proof for 1 to 1.5 hours until puffy but not doubled.
  10. Preheat oven to 400°F (200°C).
  11. Brush croissants with beaten egg for a glossy finish.
  12. Bake for 15-20 minutes until deep golden and flaky, rotating halfway through.
  13. Cool on a wire rack for 10 minutes before serving.

Notes

Keep butter cold and dough rested between folds to ensure flaky layers. Use a light touch when rolling to avoid squashing layers. Proof croissants until puffy but not doubled to prevent deflation during baking. If kitchen is warm, chill rolling pin and dough surface. Egg wash gives a glossy golden finish; for vegan option, substitute with maple syrup and almond milk mixture.

Nutrition

Keywords: croissants, matcha, white chocolate, flaky pastry, homemade croissants, buttery layers, breakfast, brunch

Find it online: https://lumalunch.com/flaky-matcha-white-chocolate-croissants-recipe-easy-homemade-buttery-layers/