1. Make the Dough:
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Add the warm milk, water, and melted butter. Mix until the dough comes together, then knead for 5-7 minutes until smooth and elastic.
- Form the dough into a ball, cover it with plastic wrap, and let it rest in the fridge for at least 30 minutes.
2. Prepare the Butter Block:
- On a sheet of parchment paper, arrange the slices of cold butter into a square (about 8×8 inches). Cover with another sheet of parchment and gently pound the butter with a rolling pin to flatten and even it out. Refrigerate the butter block until firm.
3. Laminate the Dough:
- Roll out the chilled dough into a rectangle (about 16×8 inches). Place the butter block in the center, folding the dough over the butter like an envelope. Roll out the dough into a long rectangle, then fold it into thirds (like folding a letter). Rotate the dough 90 degrees, roll it out again, and fold into thirds once more. Wrap the dough and chill it for 30 minutes. Repeat this process twice more to create multiple layers.
4. Prepare the Matcha Paste:
- In a small bowl, mix the matcha powder, softened butter, sugar, and milk until smooth. Set aside.
5. Incorporate the Matcha Paste:
- After completing the final fold, roll the dough out into a large rectangle (about 16×10 inches). Spread the matcha paste evenly over the dough. Fold the dough into thirds one last time, then roll it out into a rectangle (about 12×8 inches).
6. Shape the Croissants:
- Cut the dough into triangles. To shape the croissants, make a small slit at the base of each triangle and roll it up towards the tip, gently stretching the dough as you roll. Place the rolled croissants on a baking sheet lined with parchment paper, with the tip of the triangle tucked underneath.
7. Proof the Croissants:
- Cover the croissants loosely with plastic wrap and let them proof at room temperature for 1-2 hours, or until doubled in size and puffy.
8. Bake the Croissants:
- Preheat the oven to 375°F (190°C). Brush the croissants with the egg wash. Bake for 18-22 minutes, or until golden brown and crisp.
9. Serve:
- Let the croissants cool slightly before serving. You can dust them with extra matcha powder or powdered sugar for a decorative finish.
Tips for Perfect Matcha Croissants:
- Cold Ingredients: Keeping the butter and dough cold during the lamination process is key to achieving flaky layers.
- Matcha Quality: Use high-quality matcha powder for a vibrant green color and authentic taste.
- Patience: Laminated dough requires time and care. Don’t rush the folding and chilling steps—they are essential for creating those signature croissant layers.
These matcha croissants are a sophisticated twist on a classic pastry, perfect for matcha lovers and those looking to try something new. Pair them with a hot cup of tea or coffee for the ultimate café experience at home!