Vanilla-Clove Belgian Croissants with Festive Glaze

What Makes This Special

These Belgian-style croissants are a true winter treat: deeply aromatic with real vanilla bean and the gentle heat of ground cloves, wrapped in golden, flaky layers thanks to classic lamination. The festive glaze and sprinkles make them holiday-perfect, and you’ll master a streamlined lamination technique for bakery-worthy results in a weekend.

Ingredients

Every ingredient here plays a purpose: from high-protein bread flour for structure to fragrant vanilla as the recipe’s heart and warming ground cloves as winter’s signature.

For the Dough

• Strong bread flour & plain flour: The bread flour provides elasticity and strength for lamination, while plain flour softens the crumb for a lighter croissant.
• Sugar & salt: Essential for flavor balance—sugar for a delicate sweetness, salt to bring out all the aromas.
• Instant yeast: For a reliable, even rise.
• Milk powder: Adds richness and a tender bite.
• Ground cloves: Infuses each bite with warming spice.
• Vanilla bean: The centerpiece, lending heady, floral notes.
• Butter: For both dough and lamination, giving signature flakiness.
• Milk & water: Hydrates the dough, adding tenderness.

For Lamination & Finish

• Cold unsalted butter: The key to flaky layers.
• Egg wash (egg + milk): For a burnished, golden finish.
• Glaze (icing sugar, milk, vanilla extract): Sweet, glossy, and highlights the vanilla.
• Festive sprinkles: Optional, but add a seasonal sparkle.

Instructions

Step 1: Prepare the Dough (30 minutes)

In a stand mixer bowl, combine bread flour, plain flour, sugar, salt, milk powder, ground cloves, and instant yeast. Add the scraped seeds from the vanilla bean. With the dough hook, mix briefly. Add lukewarm milk, water, and softened butter. Knead on low for 5 minutes, then medium for 3–5 minutes, until smooth and elastic (or knead by hand for 10–12 minutes). Cover and let rise at room temperature for 1 hour until noticeably puffy (not doubled).

Step 2: Chill the Dough (20 minutes)

Turn dough onto a lightly floured surface. Shape into a 2 cm-thick rectangle. Wrap in plastic and refrigerate 20 minutes (chilled dough is easier to laminate and prevents melting butter).

Step 3: Prepare the Butter Block (10 minutes)

Place 170 g cold unsalted butter between two sheets of baking parchment. Use a rolling pin to bash and roll into a 15 x 15 cm square, about 8 mm thick. Chill while the dough rests.

Step 4: Laminate (45 minutes)

Roll the chilled dough into a 30 x 15 cm rectangle. Place the butter block on one half, leaving a border. Fold the other half over, sealing edges. Rotate dough 90°, then roll into a 45 x 15 cm rectangle. Fold into thirds (like a letter). Wrap and chill 20 minutes. Repeat this roll, fold, and chill process two more times, for three total “turns.”

Lamination Tips

• Work quickly: If the dough or butter gets soft, chill for 10 minutes before continuing.
• Light pressure: Don’t press too hard when rolling, to keep layers distinct.

Step 5: Shape Croissants (30 minutes)

Roll the dough into a 35 x 25 cm rectangle, about 4–5 mm thick. Using a sharp knife or pizza wheel, cut triangles (base 8 cm, height 20 cm). Gently stretch each triangle, then roll tightly from base to tip. Place on parchment-lined tray, tip underneath.

Step 6: Proof (45–60 minutes)

Cover lightly with plastic and let rise in a warm, draft-free place until doubled and wobbly (they should jiggle if you shake the tray gently).

Step 7: Bake (18–22 minutes)

Preheat oven to 200°C (fan 180°C). Mix egg and milk for egg wash; brush croissants. Bake 18–22 minutes, rotating halfway, until deep golden brown and crisp.

Step 8: Glaze & Decorate (10 minutes)

Cool on a wire rack for 10 minutes. Mix icing sugar, milk, and vanilla extract to form a thick but pourable glaze. Drizzle over croissants and scatter with festive sprinkles or edible glitter for holiday flair.

Pro Tips

• Temperature is key: Always keep dough and butter cold during lamination to prevent butter from melting into the dough.
• Vanilla matters: Use fresh vanilla bean for the most aromatic dough; scrape seeds thoroughly and rub into sugar for even distribution.
• Shaping: Pull triangles gently to create more layers as you roll; don’t compress the dough.

Troubleshooting

Butter leaks during baking? This usually means the dough or butter was too warm during lamination. Chill longer between turns and handle gently.

Croissants didn’t rise much? Proof longer (croissants should jiggle lightly when shaken), and ensure yeast is fresh. Cold dough proofs more slowly.

Variations

• Orange-Vanilla: Add 1 tsp finely grated orange zest with the vanilla for citrusy warmth.
• Almond Filling: Spread a thin layer of frangipane over triangles before rolling for a richer pastry.
• Chocolate Drizzle: Replace glaze with melted dark chocolate for a decadent finish.

Storage

Best eaten fresh, but can be kept in an airtight container at room temperature for up to 2 days. Refresh in a 160°C oven for 5 minutes before serving. Glazed croissants will soften over time. Freeze unglazed, baked croissants for up to 1 month; thaw and re-crisp before glazing.

Enjoy bringing a slice of Belgian festive warmth into your home!