Instructions

1. 1

   Prepare the croissant dough: In a large bowl, combine flour, granulated sugar, yeast, and salt. Add lukewarm milk and melted butter. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

   ⏱️ 60 min

   
2. 2

   While the dough rises, prepare the butter block for laminating. Place the cold 8 ounces of butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Chill in the refrigerator.

   ⏱️ 5 min

   
3. 3

   Once the dough has risen, gently punch it down. Roll it out on a lightly floured surface into a 12x12 inch square. Place the chilled butter block diagonally in the center of the dough. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.

   ⏱️ 10 min

   
4. 4

   Roll the dough into a 10x20 inch rectangle. Perform the first 'turn': Fold the dough into thirds like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.

   ⏱️ 30 min

   
5. 5

   Repeat the rolling and folding process two more times, chilling for 30 minutes after each turn. This means a total of 3 turns and 3 chilling periods. After the final turn, chill the dough for at least 1 hour, or up to overnight.

   ⏱️ 90 min

   
6. 6

   Prepare the mochi filling: In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and water. Whisk until smooth. Cover with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Stir well. Microwave for another 1-2 minutes, stirring every 30 seconds, until the mixture is thick, translucent, and stretchy. Be careful, it will be very hot. Let cool slightly.

   ⏱️ 10 min

   
7. 7

   Dust a clean surface generously with cornstarch. Turn out the cooled mochi onto the cornstarch. Knead lightly to incorporate some cornstarch, making it less sticky. Roll the mochi into a rectangle approximately 8x12 inches and about 1/8 inch thick. Cut into 4 equal strips.

   ⏱️ 10 min

   
8. 8

   Assemble the croissants: On a lightly floured surface, roll out the chilled croissant dough into a large rectangle, approximately 10x24 inches and about 1/8 inch thick. Trim the edges to create clean lines. Cut the dough into 4 long triangles (base approximately 5 inches, length approximately 10-12 inches).

   ⏱️ 10 min

   
9. 9

   Place one strip of mochi filling at the wider end of each croissant triangle. For the chocolate variation, sprinkle some chocolate chips over the mochi. Starting from the wide end, roll up each triangle tightly to form a croissant shape. Gently curve the ends inwards.

   ⏱️ 10 min

   
10. 10

    Place the formed croissants on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let rise in a warm place for 1-2 hours, or until visibly puffy (they won't double in size like bread dough).

    ⏱️ 60 min

    
11. 11

    Preheat oven to 375°F (190°C). Brush the risen croissants with the beaten egg wash.

    ⏱️ 5 min•🌡️ 375

    
12. 12

    Bake for 18-22 minutes, or until golden brown and puffed. Let cool on a wire rack.

    ⏱️ 20 min•🌡️ 375

    
13. 13

    While croissants cool, prepare coatings. For Kinako: Mix kinako and powdered sugar in a shallow dish. For Matcha Glaze: Whisk powdered sugar, matcha powder, and milk until smooth. Add more milk a few drops at a time if needed to reach a pourable consistency.

    ⏱️ 5 min

    
14. 14

    Once cooled, dust one or two croissants generously with the kinako mixture. Drizzle another croissant with the matcha glaze. The chocolate variation can be left plain or dusted with a little cocoa powder if desired.

    ⏱️ 5 min

    

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Nutrition Facts (per serving)