#virtualpumpkinparty

these pumpkin croissants came about as a last minute idea for the virtual pumpkin party!! I’m sure you've heard of it by now but if you haven't bloggers from all over the internet gather thanks to Sara from Cake over Steak and bring their most delicious pumpkin (or other squash) based recipes. this happens to be my first year participating and i must say i’m pretty excited. i also cant wait to see what everyone else brings to the table this year. You can check out everyone's posts here.

deciding on what to bake for such an amazing event was a bit challenging because using an ingredient so popular its hard to be original. the first things that come to mind are pumpkin pie, bread etc which are all things ive been making lately but for the occasion, i decided to step out this baking comfort zone i’ve seemed to put myself in and get back to something that i love, pastry.

this recipe isn’t like your traditional croissant that being because you only do two turns of the croissant dough so it leaves you with a sort of flaky, fluffy fusion that is absolutely amazing! adding pumpkin to the recipe may seem like 1-2-3 but it really wasn’t.  too much pumpkin and well it wouldn't be that flaky and too less could we really call it a pumpkin croissant? after a few tests and lots of butter later, i believe to have found the right ratio.

as they proofed i was a little concerned about the layers but all proved well after some heat was involved. the butter block in these are infused with autumnal spices such as cinnamon, ground ginger and cardamom making these a fall must have in my book.

you could certainly enjoy these as is, maybe with some butter, jam or favourite condiment but i decided to go with a maple vanilla glaze, thank me later.

as to be expected croissants do take some precious time and a bit of planning. if you were to start this afternoon you could have delicious croissants ready to be devoured by breakfast or your second cup of coffee? exciting stuff, i know.

ingredients

dough adapted from here.

pumpkin croissant dough:

2 1/2c bread flour

1 1/2c all purpose flour

1 tbsp yeast

2/3c pumpkin puree

1/4c milk + 2 tbsp

2/3c sugar

1c cold water

1/4c butter, melted

egg wash

butter block:

1 3/4 sticks, room temp

1 tbsp cinnamon

1 1/2 tsp ground ginger

1 1/2 tsp ground cardamom

maple vanilla glaze:

1c powdered sugar

1/2 tsp vanilla

1 tsp dark maple syrup

water as needed

preparation

in a large bowl add in the flour, milk, yeast, pumpkin puree, sugar and salt. then slowly add in the cold water and butter stir until dough forms. on a lightly floured surface, knead the dough by hand for about 10 minutes until smooth and elastic. put the dough back in the bowl, cover and allow to rise for an hr or until doubled. while the dough is rising, stir the butter with spices place the butter onto a piece and parchment and then top with another piece. make sure they are long enough.roll the butter out into a rough, thin rectangle. place on a baking sheet and set in the fridge to chill. now you can relax a little.

after the dough has proofed, roll it into a rectangle wrap in plastic wrap then place in the freezer 25 minutes. afterwards, transfer to the fridge for a few hrs.

when all is chilled, take out your butter sheet and let it sit for a little to soften.next, roll out your dough to a 15x20 rectangle, use additional flour sparingly, being sure to brush off excess. place the butter sheet on the lower half of the dough pressing it into any corners and then fold the remaining dough over it.flatten the dough with your hands and then turn it counter-clockwise, like a book.

with your rolling pin make indents starting at the center moving down and then from the center going up, this will help distribute the butter. again, use flour sparingly, if needed. began the first turn by rolling out the dough to about a half inch thick and then fold into thirds. wrap in plastic wrap and refrigerator for about an hr. repeat this to complete two turns, you can go for a third but i did not. i just let it rest overnight.

now is the time for baking! roll out the dough to an 8x24 inch rectangle. you will have to adjust along the way because the dough will retract. once you've got it trim the edges and began cutting out your triangles.each triangle should be about 3in at the base. i found that a pizza cutter was the quickest way to cut them out. began gently stretching the dough and then rolls them up to the point being sure to tuck it under and placing the croissants ‘point down’ on the baking sheet. this will help with any unravelling while proofing. place the first pan in the fridge while you work on the second half of the dough. once all the croissants are shaped cover the pans with plastic wrap and allow them to rise for about 2 hrs.

preheat the oven to 375F and then lightly brush the croissants with eggwash, i use my fingers to be as gentle as possible. once the oven is heated, baking for 20-25 mins. let them cool slightly on a wire rack.

to prepare the glaze, combine all the ingredients in a bowl adding water as needed til you reach your desired consistency. Drizzle the glaze onto the croissants. Yum!