Pumpkin croissants are very soft and delicate, a delicious idea a little different from the usual croissants. Here the starring ingredient is this vegetable that I especially love: cooked pumpkin, pureed and added to the dough. I particularly adore pumpkin and wherever possible I always try to include it in my recipes, just like I’ve done with these croissants. Since I follow a ketogenic diet, I made a ketogenic and low-carb version of these delightful croissants. Now all that’s left is for you to try them, and I’m sure they will conquer you from the first bite. Let’s see what we need to make the pumpkin croissants.
DON’T MISS THESE DELICIOUS RECIPES
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
LET’S SEE WHAT WE NEED TO MAKE THE PUMPKIN CROISSANTS
- 3 1/2 cups all-purpose flour
- 1/4 cup butter (soft)
- 1/4 cup sugar
- 3/4 cup pumpkin (cooked)
- 1/2 cup milk
- 7 oz butter (for laminating)
- flavoring (I use lemon zest)
- 1 egg (for brushing)
- powdered sugar (for dusting)
- 3/4 cup all-purpose flour
- 1/3 cup water
- 1 cube fresh yeast
Steps
LET’S PREPARE THE CROISSANTS
First of all, you need to prepare the pre-dough. In a bowl, dissolve the yeast in the water and add the flour, mix and let it rise until it doubles.
Once the pre-dough is ready, put it in the mixer bowl and add the milk, sugar, and flour in three parts, then add the cooked and pureed pumpkin, add the flavoring and the rest of the flour, and finally the soft butter. The dough may be very moist because of the water content in the pumpkin, so add a bit more flour until it is soft but not overly so. Let it rise until it doubles. Meanwhile, press the butter block between two sheets of parchment paper and store it in the fridge until ready to use. Once the dough is ready, roll it out and form a rectangle, place the butter in the center, fold the left side over first, then the right side on top, press with a rolling pin, form a large rectangle, and fold the left side over again and then overlap the right side. Rest in the fridge for 30 minutes and repeat this operation two more times. Roll out the dough with the rolling pin, and form a large rectangle longer than it is wide and at least half a cm thick. Cut the rectangle in half lengthwise, forming two rectangles, cut these two rectangles into triangles, roll each triangle starting from the longer side until croissants are formed. Arrange them on a baking sheet lined with parchment paper and let them rise until they double. Once ready, brush the surface of the croissants with the egg and bake at 355 degrees Fahrenheit for about 25-30 minutes, but always adjust based on your oven. Remove from the oven and dust with powdered sugar
If you want, you can form the croissants and leave them in the fridge overnight. In the morning, take them out, let them rise, and then proceed according to the recipe.
