Pumpkin Croissants
Pumpkin season is in full swing, and there's no better way to savour the autumn flavours than with a warm pumpkin croissant. This delightful croissant gracefully combines the rich, earthy notes of pumpkin puree with the soft buttery goodness.
As the crisp autumn air settles in and leaves start to don their vibrant hues, there’s no better way to celebrate the season than with a plate of freshly baked pumpkin croissants.
The exterior boasts a golden crust that shatters upon contact, revealing a soft, pillowy interior.
And as you savor the buttery croissant that gently cradles the fragrant pumpkin filling, you can't help but be reminded of crackling fires, cozy sweaters, and vibrant foliage. It's a seasonal treat that not only satisfies your cravings, but also captures the spirit of the season, infusing it into every morsel and offering a little slice of autumn magic, evoking nostalgia and joyful anticipation for the festivities ahead. So indulge in the simple pleasure of an exquisitely baked pumpkin croissant, and let its comforting embrace whisk you away to a world filled with the wonders of this splendid season.
These croissants will make an ideal side to any thick soup, savoury little sandwich bites for breakfast and dinner, or simply on their own as a snack!
Combine flour, baking powder, yeast, sugar and 2 teaspoons of salt.
Add in 100 ml of lukewarm milk and pumpkin puree, then knead into a soft dough.
Cover with a kitchen towel and leave for an hour in a warm place to rise.
Roll it out on a floured surface and cut into 16 triangles.
Divide diced butter over the triangles.
Roll up the croissants, spread them over a lined baking sheet and brush with a mix of egg yolk and 25 ml of milk, then bake in a preheated oven at 180°C/ for 25 minutes.
Pumpkin Croissants
Ingredients
Instructions
- Combine flour, baking powder, yeast, sugar and 2 teaspoons of salt.
- Add in 100 ml of lukewarm milk and pumpkin puree, then knead into a soft dough.
- Cover with a kitchen towel and leave for an hour in a warm place to rise.
- Roll it out on a floured surface and cut into 16 triangles.
- Divide diced butter over the triangles.
- Roll up the croissants, spread them over a lined baking sheet and brush with a mix of egg yolk and 25 ml of milk, then bake in a preheated oven at 180°C for 25 minutes.
