Lemon and Poppyseed Croissant
Flaky, buttery croissants with a bright citrusy lemon flavor and delicate crunch of poppy seeds. Perfect for brunch, breakfast, or a sweet treat.
Ingredients
- 4 cups 500g all-purpose flour, plus extra for dusting
- 2 ¼ teaspoons 7g instant dry yeast
- ¼ cup 50g granulated sugar
- 1 teaspoon salt
- 1 cup 240ml whole milk, lukewarm
- ¼ cup 57g unsalted butter, melted and cooled slightly
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 ½ cups 340g cold unsalted butter
- ¼ cup 57g softened unsalted butter
- ¼ cup 50g granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- A pinch of salt
- 1 large egg
- 1 tablespoon of milk or water
Instructions
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- In a separate bowl, whisk together the lukewarm milk, melted butter, lemon zest, and poppy seeds.
- Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, until smooth and elastic.
- Form dough into a rectangle, wrap in plastic wrap, and chill for at least 2 hours, or preferably overnight.
- Place cold butter between parchment paper and pound into a flat rectangle.
- Keep butter block refrigerated until ready to use.
- Roll chilled dough into a rectangle twice the size of butter block.
- Place butter block in the center of the dough.
- Fold dough over butter like a letter, enclosing it completely. Pinch edges to seal.
- Turn dough 90 degrees. Roll into a long rectangle.
- Fold dough into thirds, like a business letter (first turn).
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Repeat rolling, folding, and chilling process three more times (total four turns).
- After fourth turn, wrap dough and chill for at least 2 hours, or preferably overnight.
- Cream together softened butter, sugar, lemon zest, poppy seeds, and salt for filling.
- Roll chilled dough into a large rectangle.
- Spread lemon poppyseed filling evenly over half of the dough.
- Fold the other half of the dough over the filling.
- Trim edges of dough to create a clean rectangle.
- Cut dough into triangles.
- Roll up triangles from base to tip to shape croissants.
- Place shaped croissants on a baking sheet lined with parchment paper.
- Proof croissants at room temperature for 1.5-2 hours, or until puffy.
- Preheat oven to 375°F (190°C).
- Whisk together egg and milk (or water) for egg wash.
- Brush tops of croissants with egg wash.
- Bake for 18-22 minutes, or until golden brown and cooked through.
- Let croissants cool slightly before transferring to a wire rack.