Name: THE RECIPE FOR CROISSANTS WITH PUMPKIN
Prep time: 30 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 450 g flour 00; 60 g butter (soft); 60 g sugar; .130 g pumpkin (cooked); 130 g milk; 200 g butter (for flaking); flavoring (I lemon peel); egg (for brushing); powdered sugar (for dusting); 100 g flour; 80 g water; 1 cube fresh brewer's yeast

The recipe for croissants with pumpkin, fluffy and yummy great to enjoy any time of the day. This is a recipe for croissants a little different from classic recipes because here the main ingredient is pumpkin, which makes them really special. Here you will also find a ketogenic version for those who follow a dietary regime like me. I recommend you try them and I am sure they will win you over from the first bite. But now let’s see what we need to make the recipe for croissants with pumpkin.

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DifficultyEasy
CostCheap
Preparation time30 Minutes
Rest time1 Hour
Cooking time20 Minutes
Serving12
Cooking methodOven
CuisineItalian

Ingredients

HERE’S WHAT WE NEED TO MAKE PUMPKIN CROISSANTS

INGREDIENT

450 g flour 00

60 g butter (soft)

60 g sugar

.130 g pumpkin (cooked)

130 g milk

200 g butter (for flaking)

flavoring (I lemon peel)

egg (for brushing)

powdered sugar (for dusting)

FOR THE YEAST

100 g flour

80 g water

1 cube fresh brewer’s yeast

Tools

Steps

LET’S MAKE CROISSANTS WITH PUMPKIN

PROCEDURE

First, you need to prepare the yeast. In a bowl, dissolve the yeast in the water and add the flour, mix and let it rise until doubled.

Once the yeast is ready, put it in the bowl of the mixer and add the milk the sugar and the flour in three wants , then add the cooked and blended 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 contained in the pumpkin so , add some more flour until it is nice and soft but not too much. Let it rise until it has doubled in size

In the meantime, crush between two sheets of baking paper the butter loaf and store it in the refrigerator until ready to use. Once the dough is ready, roll it out and form a rectangle, put the butter in the center and close the left side first and over the right side, crush with a rolling pin, form a large rectangle and close the left side again and then overlap the right side

Let it rest in the refrigerator for 30 minutes and repeat this step twice more. Roll out the dough with a rolling pin, and again form a large rectangle that is longer than it is tall and at least half an inch thick. Cut the rectangle in half widthwise, so that two rectangles are formed, make from these two rectangles as many triangles, roll out each triangle, and roll starting from the longest side until croissants are formed. Place them on a baking sheet covered with parchment paper and let them rise until doubled in size. Once ready, Brush the top of the croissants with egg and bake, at 180 degrees, for about 25 to 30 minutes but always adjust with your oven. Remove from the oven and dust with powdered sugar.