Matcha sourdough croissants with red-bean filling are a delightful marriage of classic French technique and Asian-inspired flavors. By incorporating finely milled matcha powder into the croissant dough and using a sweet red-bean paste as the filling, this recipe transforms a traditional pastry into something extraordinary. The result is a flaky, buttery croissant with a vibrant green hue and a gentle earthy undertone, balanced perfectly by the soft sweetness of red beans. While croissants are often seen as a labor-intensive baking project, this twist adds excitement and depth that make the effort worthwhile. What emerges from the oven is not just a pastry, but a memorable culinary experience that blends cultures and flavors in one elegant bite.

Full Recipe:

Ingredients

Levain
• 100% starter
• 35 g water
• 59 g bread flour

Final Dough
• 422 g bread flour
• 148 g water
• 128 g milk
• 68 g sugar
• 10 g salt
• 7 g instant yeast
• 21 g softened butter
• 16 g matcha powder
• Entire levain from above
• 287 g rolling-in butter

Directions

Begin by preparing the levain. Combine the starter, water, and bread flour, then allow the mixture to rest at room temperature for about twelve hours, or until it becomes bubbly and active. Once the levain is ready, move on to the final dough. Mix together the bread flour, water, milk, sugar, salt, instant yeast, softened butter, matcha powder, and the entire levain. Knead until the dough develops moderate gluten strength. After that, proceed with the standard croissant lamination process, enclosing the roll-in butter, folding, and chilling between turns. Keep in mind that matcha slightly alters hydration, so the dough may feel drier than usual. Adjust with care and patience to maintain pliability. Once laminated and shaped, allow the croissants to proof until puffy before baking until golden brown and fragrant.

Nutrients

• High in calories due to butter and laminated layers
• Rich in carbohydrates from flour and sugar
• Contains protein from milk and flour
• Fat content is elevated from both softened and roll-in butter
• Provides antioxidants and gentle caffeine from matcha
• Offers B-vitamins and minerals from flour and red-bean paste

Why This Recipe Stands Out

What sets these croissants apart is the seamless blend of French craftsmanship with Japanese-inspired flavor profiles. Traditional croissants are celebrated for their airy, layered structure, and here that same technique is preserved, yet elevated with new dimensions. The inclusion of matcha not only lends the dough its distinct green color but also introduces a subtle bitterness that contrasts beautifully with the sweet red-bean filling. The sourdough levain deepens the flavor even further, adding a tang that balances richness while enhancing complexity. The result is an innovative pastry that looks striking on any table and tastes just as remarkable as it appears. Unlike standard croissants, these pastries carry an artistic flair, making them perfect for brunches, tea parties, or as a centerpiece dessert for special occasions.

The Benefits of the Ingredients

Each ingredient plays an important role in making these croissants both delicious and unique. The matcha provides not only its vibrant hue but also a dose of antioxidants and a modest caffeine lift that feels refreshing rather than overwhelming. Its earthy, grassy notes harmonize with the buttery dough and sweet filling. The levain, built from a natural sourdough starter, contributes digestibility and a gentle tang, while also giving the dough resilience and improved texture. Bread flour ensures strength and structure, enabling the delicate lamination to hold. Milk enriches the dough with proteins and fat, while butter supplies the flakiness and indulgent mouthfeel croissants are known for. The red-bean paste, meanwhile, offers a natural sweetness that is less cloying than sugar-based fillings, adding plant-based protein and dietary fiber while evoking classic Asian dessert traditions. Altogether, these ingredients create a pastry that feels indulgent yet balanced.

Cooking Tips

Making laminated dough requires patience, precision, and attention to detail. One of the most crucial elements is temperature control. The butter must remain firm yet pliable during the folding process—too warm, and it will melt into the dough, ruining the layers; too cold, and it may break apart, causing uneven lamination. A cool work surface and proper chilling times between folds are essential. When kneading the dough, aim for moderate gluten development: the dough should feel elastic enough to stretch but not so tight that rolling becomes a struggle. Because matcha can slightly alter hydration, you may need to adjust water content based on the feel of your dough. Avoid over-proofing before baking, as croissants expand significantly in the oven. A properly proofed croissant will jiggle slightly when shaken but still hold its shape. Finally, bake them until golden brown on the outside; the aroma of butter and matcha will signal they are ready.

Serving Suggestions

The beauty of these croissants lies not only in their flavor but also in their versatility. Freshly baked, they are at their best when served slightly warm, which highlights their flakiness and accentuates the earthy-sweet aroma. Pair them with a hot cup of matcha tea for a harmonious experience, or balance their richness with a lightly sweetened latte. For a brunch spread, they pair wonderfully with fresh berries, yogurt, or seasonal fruit, offering a vibrant contrast of flavors and colors. For a dessert-style presentation, dust them with powdered sugar or drizzle with sweetened condensed milk for added indulgence. They also shine as a sophisticated offering at gatherings, where their unique color and filling naturally draw attention. No matter the setting, these pastries elevate any table they grace.

Conclusion

Matcha sourdough croissants with red-bean filling embody the art of fusion baking. They honor the centuries-old French tradition of laminated dough while embracing the flavors and textures of Japanese-inspired cuisine. From the vibrant green dough enriched with matcha to the tender, sweet core of red-bean paste, every bite delivers a balance of textures and tastes—crispy exterior, airy crumb, earthy undertones, and mellow sweetness. The addition of a sourdough levain adds depth and authenticity, creating a pastry that feels artisanal and thoughtfully crafted. While they require patience and care, the reward is undeniable: pastries that are as stunning to look at as they are satisfying to eat. For bakers looking to challenge themselves with a recipe that combines technical skill and cultural creativity, these croissants are the perfect project. They not only expand the possibilities of laminated dough but also celebrate the joy of culinary innovation, ensuring that each bite tells a story of both tradition and imagination.