Pumpkin Croissant

Pumpkin Croissant

Croissant is a classic french pastry rolled into a shape of a  crescent. Made a simple healthy version of croissant by adding pumpkin puree and sugar and avoiding too many buttery layers in the bun.These beautiful buns are scrumptious and simply delicious.  I love to have them with a  hot cup of tea. 

Recipe

Ingredients

1/2cup warm milk

2 tsp active dry yeast

1/2 cup sugar

4 tbsp butter

1/2 tsp salt

1/2 cup pumpkin puree

3 cups all-purpose flour

Method

-In a bowl combine warm milk, yeast, sugar and  stir. 

-In another bowl add flour and salt. Add the yeast mix, pumpkin puree and 1 tbsp butter.

-Stir with spoon until a sticky dough forms.

-Knead the dough until smooth adding more flour as needed.

-Transfer dough to a greased bowl, cover and let it rise in a warm place until doubled in size, for about an hour.

-Take out the risen dough and roll into thin sheet.

- Rub butter over it and fold it.

- Rub left over butter, fold and roll into thin sheet.

-Cut the dough into triangles

- Notch the wide end of the triangle and roll from wide end to the pointed end.

-Place  rolls on a baking sheet and let it rise again for about 30 minutes.

-Brush the croissant with egg wash or milk.

-Bake it in a preheated oven at 180 deg for 20 to 25 minutes.

-Remove from the oven and let cool.