Homemade Flaky Matcha Croissants

The layers set these croissants apart from other matcha breads and pastries: keep the butter cold between folds. The dough contains about 2 1/2 tbsp (15 g) matcha and makes twelve croissants. Allow about seven hours, including five hours for chilling and rising.

• Preparation 1 hour 20 minutes
• Resting and rising 5 hours
• Baking 20 minutes
• Cooling 20 minutes
• Total 7 hours
• Yield 12 croissants
• Equipment mixing bowl, rolling pin, parchment paper, knife, ruler, pastry brush, two baking sheets and oven

Ingredients for twelve matcha croissants

• 17.6 oz (500 g) T45 wheat flour
• About 2 1/2 tbsp (15 g) matcha
• 2.1 oz (60 g) sugar
• About 1 3/4 tsp (10 g) salt
• About 2 3/4 tsp (8 g) instant yeast
• About 1 cup (250 ml) cold whole milk
• About 1/3 cup (80 ml) cold water
• 8.8 oz (250 g) cold unsalted butter for laminating
• 1 egg for the wash

How to make matcha croissants

1. Mix the 17.6 oz (500 g) flour, about 2 1/2 tbsp (15 g) matcha, 2.1 oz (60 g) sugar, about 1 3/4 tsp (10 g) salt and about 2 3/4 tsp (8 g) yeast in the bowl.
2. Pour in about 1 cup (250 ml) cold milk and about 1/3 cup (80 ml) cold water.
3. Knead for about eight minutes, until the dough is supple and holds together.
4. Flatten the dough into a rectangle, cover and refrigerate for one hour.
5. Roll the 8.8 oz (250 g) butter between two sheets of parchment into a 7-inch (18 cm) square. Keep it chilled until firm but pliable.
6. Roll the cold dough into an approximately 8 inches by 16 inches (20 × 40 cm) rectangle.
7. Set the butter square on one half of the dough, fold the other half over it and seal the edges.
8. Roll this packet into an approximately 8 inches by 24 inches (20 × 60 cm) rectangle, without pressing on the edges.
9. Fold each third toward the center, like a letter. This makes the first fold.
10. Cover the dough and refrigerate for 30 minutes.
11. Give it a quarter turn, roll it again to 8 inches by 24 inches (20 × 60 cm) and fold it in thirds.
12. Refrigerate for another 30 minutes.
13. Repeat the fold a third time, then refrigerate for one hour.
14. Divide the dough in two. Keep one half chilled while working with the other.
15. Roll each half into an approximately 9 1/2 inches by 14 inches (24 × 36 cm) rectangle and cut six triangles with a 4 3/4-inch (12 cm) base.
16. Roll each triangle from base to tip, then set it tip-side down on a parchment-lined baking sheet.
17. Let the twelve croissants rise for two hours at 72–75°F (22–24°C), until puffy. Keep them away from heat that would melt the butter.
18. Preheat the oven to 375°F (190°C).
19. Beat the egg and brush the tops of the croissants without letting the wash run down the cut edges.
20. Bake for 20 minutes at 375°F (190°C), until the outer layers are golden.
21. Cool on a rack for 20 minutes before cutting one open.

We prefer chilling the dough between all three folds because softened butter mixes into the dough. If the rolling pin crushes the layers, stop and chill the dough again before continuing. The exact rising time depends on the room; the croissants should look puffy before they go into the oven.

Which tea flavors the croissant dough?

We mix our Essence matcha for croissants into the flour before kneading, so the powder is distributed from the start. Baking softens the green color and the tea's nuances. We save matcha meant for drinking on its own for the cup, where those nuances are easier to taste.

Why keep the butter cold during the folds?

Lamination depends on layers of dough separated by butter. Butter that's too hard breaks into pieces; butter that's too soft escapes at the edges. We aim for a cold sheet that bends without breaking, then chill it for the prescribed time after each fold. If you'd rather skip lamination, matcha bread requires two rises.

Our tip. Mark one, two and then three small lines on the paper wrapping the dough. The number of folds stays clear even after its trips to the refrigerator.

Allergens. Wheat, milk and egg.