Recipe Alert: Matcha Tea Croissant

Matcha Tea Croissant by Chef Sahil Sabhlok Executive Chef, The Claridges, Delhi
By Chef Sahil Sabhlok


• 2 cups strong bread flour
• 2/3 cup unsalted butter, chilled and cubed
• 1/2 cup lukewarm milk
• 45 gms sugar
• 25 gms active dry yeast
• 1 tsp salt
• 10 gms matcha tea powder
• Egg wash: mix of egg and milk



• Mix yeast, sugar and milk. Let the mixture rest in a warm place till you see it bubble
• Combine flour, salt and butter, and rub them together to make crumbs
• Pour the rested yeast mixture into the crumbs and knead to form a firm dough. Remember to keep the dough
  cold at all times
• Roll the dough into a rectangle and freeze for 30 minutes
• Remove the dough from the refrigerator, fold the shorter sides of the rectangle and roll out again. Repeat five times
• Refrigerate the dough overnight
• Roll out the dough into a thin rectangle shape and cut out triangles
• Roll from the bottom to top into croisssants and proof for two hours at room temperature
• After the croissants have risen, bake in a preheated oven at 240ºC after brushing them with the egg wash, for 8     minutes
• Turn the heat down to 180ºC and bake for a further 14 minutes