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Korean Croissant Recipe

Buttery, flaky croissant with a Korean twist - filled with sweet potato or red bean paste for a unique fusion pastry.

Prep: 4 hours Bake: 20 min Difficulty: Advanced Makes: 8 croissants

Ingredients

For the Dough:

300g bread flour
50g granulated sugar
8g instant yeast
6g salt
1 large egg
160ml warm milk
30g butter, melted

For the Butter Block:

200g cold butter
20g plain flour

For the Korean Filling:

150g sweet potato paste OR red bean paste
2 tbsp honey
1 tbsp sesame oil
1/4 tsp cinnamon (for sweet potato)

For Assembly:

1 egg, beaten (for egg wash)
Sesame seeds for sprinkling

Instructions

Make the Dough:

Mix flour, sugar, yeast, and salt in a large bowl.
Add egg, warm milk, and melted butter. Mix until dough forms.
Knead until smooth, about 8 minutes.
Shape into rectangle, wrap, and refrigerate for 1 hour.

Prepare Butter Block:

Beat cold butter with flour until smooth.
Shape into 15cm square between parchment paper.
Refrigerate until firm but pliable.

Laminate the Dough:

Roll dough into 30cm x 20cm rectangle.
Place butter block in center and fold dough over to encase.
Roll into 60cm x 20cm rectangle.
Fold into thirds (letter fold). Refrigerate 30 minutes.
Repeat rolling and folding process 2 more times.
Final rest in refrigerator for 2 hours.

Shape and Fill:

Roll dough into large rectangle, 3mm thick.
Cut into 8 triangles.
Mix filling ingredients until smooth.
Place 1 tbsp filling at wide end of each triangle.
Roll from wide end to point, stretching gently.
Place on lined baking sheet, curve into crescent shape.
Rise for 1 hour until puffy.
Brush with egg wash and sprinkle with sesame seeds.
Bake at 190°C (375°F) for 18-20 minutes until golden.

Croissant Lamination Tips

Temperature Control

Keep butter and dough at similar temperatures during lamination. Both should be cool but pliable.

Folding Technique

Work quickly but gently. If butter breaks through dough, dust with flour and continue carefully.

Korean Filling

Don't overfill - too much filling will leak out during baking. Sweet potato paste gives a unique Korean flavor.