Japanese Matcha Croissants have always held a special place in my heart. There’s something just magical about the combination of flaky, buttery pastry and the unique, earthy flavor of matcha.

These aren’t your average croissants – they’re a delightful fusion of classic French technique and Japanese flavors. They are Perfect for a weekend brunch, a special afternoon tea, or even just a delightful treat with your morning coffee.

Recipe Overview: Japanese Matcha Croissant

This recipe takes the traditional croissant-making process and infuses it with the vibrant green color and subtle bitterness of Japanese matcha powder.

The result is a stunning pastry that’s both visually appealing and incredibly delicious. The layers of the pastry are the highlight of the croissant, it’s like magic on every bite.

You’ll get that satisfying crunch as you bite into the crispy exterior, followed by the soft, airy layers within, all complemented by the delicate matcha flavor.

These croissants are wonderful served warm, allowing the buttery aroma and matcha notes to really shine. They pair beautifully with a cup of coffee, tea, or even a glass of milk.

Feel free to add a light dusting of powdered sugar or a drizzle of honey for extra sweetness.

Detailed Ingredients for Matcha Croissant

Here’s everything you’ll need to make these amazing croissants. I’ve added a few notes to help you choose the best ingredients:

All-Purpose Flour (4 cups, plus extra for dusting): Regular all-purpose flour works perfectly here. No need for anything fancy.
Granulated Sugar (1/4 cup): This adds just a touch of sweetness to the dough.
Instant Dry Yeast (2 1/4 teaspoons or 1 packet): Make sure your yeast is fresh for the best rise.
Salt (1 teaspoon): Enhances the flavors.
Warm Milk (1 cup, about 105-115°F): The temperature is important for activating the yeast. It should feel warm, not hot.
Unsalted Butter (1 cup, 2 sticks, cold): Use good-quality butter, as the flavor really comes through. It needs to be cold for creating those flaky layers.
Matcha Powder (2 tablespoons): Look for culinary-grade matcha. It has a vibrant green color and a good flavor.
Egg (1, for egg wash): This gives the croissants a beautiful golden-brown sheen.
Water (1 tablespoon, for egg wash): Mixed with the egg for the wash.

Possible substitution: You can substitute bread flour with the all-purpose flour, it will results in a slightly chewier croissant. For the milk, you can use any kind of milk that you prefer, dairy or non-dairy.

Step-by-Step Instructions: Making the Perfect Matcha Croissant

Let’s break down the process into manageable steps. Don’t be intimidated – it’s easier than you think!

Prepare the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt.
Add Milk: Gradually add the warm milk to the dry ingredients, mixing until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Butter Block: While the dough is rising, place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and shape it into a 6-inch square. Keep it chilled.
Incorporate Matcha: Divide your risen dough in half. Take one half and set it aside. Gently knead the matcha powder into the other half of the dough until it is evenly distributed and the dough is a uniform green color.
Roll and fold the plain dough: Roll the plain dough out to about double butter block size rectangle.
Enclose the Butter: Place the butter block in the center of the plain dough. Fold the dough over the butter, like an envelope, sealing the edges completely.
First Turn: Gently roll the dough into a rectangle about 1/2 inch thick. Fold it into thirds, like a letter. This is your first “turn.”
Chill: Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Second Turn: Repeat the rolling and folding process (steps 9 and 10) two more times, chilling the dough for 30 minutes between each turn.
Roll and fold the matcha dough: Roll the matcha dough out to about double butter block size rectangle.
Place the plain dough to matcha dough: Place the plain dough to the center of the matcha dough. Repeat the rolling and folding, chilling process (steps 9,10 and 11)
Final Chill: After the third turn, chill the dough for at least 2 hours, or preferably overnight. This is to have a better result.
Shape the Croissants: Roll out the chilled dough to about 1/8 inch thickness. Cut the dough into long triangles.
Roll the Croissants: Starting at the base of each triangle, gently roll it up towards the tip. Place the croissants on a baking sheet lined with parchment paper.
Final Proof: Cover the shaped croissants loosely with plastic wrap and let them proof in a warm place for about 1-2 hours, or until they are puffy and almost doubled in size.
Make Egg Wash: Whisk together the egg and water.
Bake: Preheat your oven to 375°F (190°C). Gently brush the proofed croissants with the egg wash.
Final Baking: Bake for 18-20 minutes, or until the croissants are golden brown and cooked through.
Cool: Let the croissants cool on a wire rack for a few minutes before serving. They’re best enjoyed warm!

Variations & Tips for the Best Matcha Croissants

For a sweeter filling: You can add a thin layer of white chocolate or sweetened cream cheese before rolling up the croissants.
Make-Ahead: You can prepare the dough through the final chill (step 14) and keep it refrigerated for up to 2 days. You can also freeze the unbaked, shaped croissants for up to a month. Thaw them overnight in the refrigerator before proofing and baking.
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
Serving: These are wonderful on their own, but you could also serve them with a side of fresh fruit or a dollop of whipped cream.

Key Details

Prep time: 45 minutes (plus rising and chilling time)
Cook time: 18-20 minutes
Total time: Approximately 4 hours (including rising and chilling)
Servings: 12 croissants
Equipment you’ll need: Large mixing bowls, rolling pin, parchment paper, baking sheet, pastry brush.

Japanese Matcha Croissant

Flaky, buttery pastry infused with the unique, earthy flavor of matcha, blending classic French technique with Japanese flavors for a delightful treat.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 20

Total Time 4

Course Pastry

Cuisine Japanese

Servings 12 servings

Calories 350 kcal

Ingredients

All-Purpose Flour 4 cups, plus extra for dusting
Granulated Sugar 1/4 cup
Instant Dry Yeast 2 1/4 teaspoons or 1 packet
Salt 1 teaspoon
Warm Milk 1 cup, about 105-115°F
Unsalted Butter 1 cup, 2 sticks, cold
Matcha Powder 2 tablespoons
Egg 1, for egg wash
Water 1 tablespoon, for egg wash

Instructions

In a large bowl, whisk together the flour, sugar, yeast, and salt.
Gradually add the warm milk to the dry ingredients, mixing until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and shape it into a 6-inch square. Keep it chilled.
Divide your risen dough in half. Take one half and set it aside. Gently knead the matcha powder into the other half of the dough until it is evenly distributed and the dough is a uniform green color.
Roll the plain dough out to about double butter block size rectangle.
Place the butter block in the center of the plain dough. Fold the dough over the butter, like an envelope, sealing the edges completely.
Gently roll the dough into a rectangle about 1/2 inch thick. Fold it into thirds, like a letter. This is your first "turn."
Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process (steps 9 and 10) two more times, chilling the dough for 30 minutes between each turn.
Roll the matcha dough out to about double butter block size rectangle.
Place the plain dough to the center of the matcha dough. Repeat the rolling and folding, chilling process (steps 9,10 and 11)
After the third turn, chill the dough for at least 2 hours, or preferably overnight.
Roll out the chilled dough to about 1/8 inch thickness. Cut the dough into long triangles.
Starting at the base of each triangle, gently roll it up towards the tip. Place the croissants on a baking sheet lined with parchment paper.
Cover the shaped croissants loosely with plastic wrap and let them proof in a warm place for about 1-2 hours, or until they are puffy and almost doubled in size.
Whisk together the egg and water for egg wash.
Preheat your oven to 375°F (190°C). Gently brush the proofed croissants with the egg wash.
Bake for 18-20 minutes, or until the croissants are golden brown and cooked through.
Let the croissants cool on a wire rack for a few minutes before serving.