Lemon Poppy Seed Croissants

Name: Lemon Poppy Seed Croissants
Prep time: 45 min
Cook time: 25 min
Yield: 12

lemon poppy-seed croissants french pastry breakfast citrus laminated-dough elegant baking

Baking

Buttery, flaky croissants infused with bright lemon zest and crunchy poppy seeds, finished with a tangy lemon glaze for an elegant twist on the French classic.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 25

Ingredients

500g4 cups bread flour
60g⅓ cup caster sugar
2 tsp2 tsp salt
7g2¼ tsp instant yeast
125ml½ cup warm milk
125ml½ cup warm water
30g2 tbsp butter, softened
3 tbsp3 tbsp fresh lemon zest
2 tbsp2 tbsp poppy seeds
250g1 cup cold butter for laminating
11 egg, beaten for egg wash
150g1¼ cups icing sugar
3 tbsp3 tbsp fresh lemon juice
1 tbsp1 tbsp milk for glaze

Instructions

In a large bowl, combine 500g4 cups bread flour, 60g⅓ cup caster sugar, 2 tsp2 tsp salt, and 7g2¼ tsp instant yeast. Mix in 3 tbsp3 tbsp fresh lemon zest and 2 tbsp2 tbsp poppy seeds.
Add 125ml½ cup warm milk, 125ml½ cup warm water, and 30g2 tbsp butter. Mix until dough comes together, then knead for 5 minutes until smooth.
Place in a greased bowl, cover, and refrigerate for 2 hours until doubled.
Roll 250g1 cup cold butter for laminating between parchment into a 15cm (6-inch) square. Keep chilled.
Roll dough into a 30x20cm (12x8 inch) rectangle. Place butter square in center and fold dough over to enclose completely.
Roll out to 50x20cm (20x8 inch) rectangle. Fold into thirds like a letter. This is the first turn.
Wrap and chill 30 minutes. Repeat rolling and folding process two more times, chilling between each turn.
After final chill, roll dough to 60x30cm (24x12 inch) rectangle. Cut into 12 triangles.
Starting at wide end, roll each triangle tightly into a crescent shape. Place on lined baking sheets.
Cover loosely and proof for 2 hours until puffy. Preheat oven to 200°C (400°F).
Brush with 11 egg wash and bake 20-25 minutes until deep golden brown.
Mix 150g1¼ cups icing sugar, 3 tbsp3 tbsp fresh lemon juice, and 1 tbsp1 tbsp milk for glaze for glaze. Drizzle over warm croissants.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: caster_sugar metric: 60g imperial: ⅓ cup name: caster sugar
id: salt metric: 2 tsp imperial: 2 tsp name: salt
id: instant_yeast metric: 7g imperial: 2¼ tsp name: instant yeast
id: warm_milk metric: 125ml imperial: ½ cup name: warm milk
id: warm_water metric: 125ml imperial: ½ cup name: warm water
id: butter_dough metric: 30g imperial: 2 tbsp name: butter, softened
id: lemon_zest metric: 3 tbsp imperial: 3 tbsp name: fresh lemon zest
id: poppy_seeds metric: 2 tbsp imperial: 2 tbsp name: poppy seeds
id: cold_butter metric: 250g imperial: 1 cup name: cold butter for laminating
id: egg metric: 1 imperial: 1 name: egg, beaten for egg wash
id: icing_sugar metric: 150g imperial: 1¼ cups name: icing sugar
id: lemon_juice metric: 3 tbsp imperial: 3 tbsp name: fresh lemon juice
id: milk_glaze metric: 1 tbsp imperial: 1 tbsp name: milk for glaze

Instructions

In a large bowl, combine {bread_flour}, {caster_sugar}, {salt}, and {instant_yeast}. Mix in {lemon_zest} and {poppy_seeds}.
Add {warm_milk}, {warm_water}, and {butter_dough}. Mix until dough comes together, then knead for 5 minutes until smooth.
Place in a greased bowl, cover, and refrigerate for 2 hours until doubled.
Roll {cold_butter} between parchment into a 15cm (6-inch) square. Keep chilled.
Roll dough into a 30x20cm (12x8 inch) rectangle. Place butter square in center and fold dough over to enclose completely.
Roll out to 50x20cm (20x8 inch) rectangle. Fold into thirds like a letter. This is the first turn.
Wrap and chill 30 minutes. Repeat rolling and folding process two more times, chilling between each turn.
After final chill, roll dough to 60x30cm (24x12 inch) rectangle. Cut into 12 triangles.
Starting at wide end, roll each triangle tightly into a crescent shape. Place on lined baking sheets.
Cover loosely and proof for 2 hours until puffy. Preheat oven to 200°C (400°F).
Brush with {egg} wash and bake 20-25 minutes until deep golden brown.
Mix {icing_sugar}, {lemon_juice}, and {milk_glaze} for glaze. Drizzle over warm croissants.

Tips

Butter Temperature: Keep butter cold but pliable. If it breaks through dough, chill and try again.

Lamination Success: Work quickly to prevent butter from melting. If dough becomes sticky, refrigerate.

Lemon Intensity: Add extra zest to the butter block for more pronounced lemon flavor throughout layers.

Make-Ahead: Shape croissants and freeze on trays. Proof overnight in refrigerator and bake fresh.

Storage: Best eaten same day. Store in airtight container for 2 days or freeze for up to 1 month.

Serving Suggestions: Delicious with lemon curd, clotted cream, or simply butter and honey.