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