Here’s a delicious recipe for pumpkin croissants that combines the flaky texture of traditional croissants with the warm, spiced flavor of pumpkin.
### Pumpkin Croissants Recipe
#### Ingredients:
For the Dough:
– 4 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon salt
– 1 tablespoon instant yeast
– 1 cup whole milk, warmed
– 1/2 cup pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
For the Butter Layer:
– 1 1/2 cups unsalted butter, cold and cut into thin slices
For the Pumpkin Filling:
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon ginger
– 1/4 teaspoon salt
– 1 tablespoon cornstarch (optional, for thickening)
For the Egg Wash:
– 1 egg
– 1 tablespoon milk
#### Instructions:
1. Prepare the Dough:
– In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
– In a separate bowl, mix the warmed milk, pumpkin puree, melted butter, and egg until well combined.
– Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
– Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Prepare the Butter Layer:
– Once the dough has risen, roll it out into a large rectangle (about 1/2 inch thick).
– Place the cold butter slices in the center of the dough, folding the edges over to encase the butter completely.
3. Laminate the Dough:
– Roll the dough out into a long rectangle (about 1/4 inch thick). Fold it into thirds (like a letter) and refrigerate for 30 minutes.
– Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
4. Prepare the Filling:
– In a bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, and cornstarch (if using) until smooth.
5. Shape the Croissants:
– Roll out the laminated dough into a large rectangle (about 1/4 inch thick). Cut the dough into triangles (base about 4 inches wide).
– Place a spoonful of the pumpkin filling at the base of each triangle and roll it up towards the tip, tucking the tip underneath.
– Place the rolled croissants on a baking sheet lined with parchment paper.
6. Proof the Croissants:
– Cover the croissants with a clean kitchen towel and let them rise for about 30-45 minutes until puffy.
7. Preheat the Oven:
– Preheat your oven to 375°F (190°C).
8. Egg Wash:
– In a small bowl, whisk together the egg and milk. Brush the mixture over the tops of the croissants.
9. Bake:
– Bake the croissants in the preheated oven for 20-25 minutes or until golden brown.
10. Cool and Serve:
– Allow the croissants to cool slightly before serving. Enjoy them warm!
These pumpkin croissants are perfect for breakfast or as a delightful treat during the fall season. Enjoy your baking!
