Pumpkin Croissant - with two kinds of fillings
Holiday season is pumpkin season. Pumpkin in dishes, in pies, in cakes, in breads, and in croissants!
starter (100%), 35g
bread flour, 105g
1. mix and leave at room temp for 12 hours.
bread flour, 422g
instant yeast, 7g
butter, 21g, softened
pumpkin puree, 200g
roll-in butter, 287g
1. Mix everything but the rolling butter, knead until medium gluten developement. Then follow the steps here.
Tried out two fillings. The ones at bottom were filled with dark chocolate, a safe bet that never disappoints; the top ones had a caramelized cranberry walnut filling, how very seasonal! Chocolate ones were easier to roll than the soft/mushy cranberry filling, that's why the bottom ones had more turns and appeared to be fuller/taller.
Both had pretty open crumb though. Love the golden hue.
Makes great holiday gifts