Homemade Croissants with Pumpkin Butter.

September 26, 2019

The most “fall” breakfast

Croissants are definitely season-agnostic – but these truly feature pumpkin. So that means autumn!

The addition of pumpkin butter surely upgrades plain butter croissants to a whole new level. The pumpkin is a great replacement for jam, additional butter, or Nutella!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Homemade Croissants with Pumpkin Butter.

Homemade Croissants

  • 4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup white, granulated sugar
  • 4 teaspoons dry, active yeast
  • 6 tablespoons cold milk
  • 7 tablespoons unsalted butter, softened to room temperature
  • 2 teaspoons salt
  • 1 cup unsalted butter, cold
  • 1/2 cup cold water
  • 1 large egg
  • 1 cup hot, boiled water

Pumpkin Butter

  • 2 15- ounce cans pumpkin purée
  • 2/3 cup light, packed brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened apple juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  1. Mix together flour, sugar, yeast, milk, 7 tablespoons of unsalted butter, and salt in the bowl of an electric mixer until the dough comes together. Gradually add the water, and knead on medium speed for 10 minutes. Form the dough into a rectangle, cover with plastic wrap, and refrigerate overnight or 10-12 hours.
  2. Pound the cold butter into the rectangle, and roll the dough until it is evenly thick. Cover again with plastic wrap, and freeze the dough for 30 minutes. Roll the dough out onto a well-floured surface, but be careful not to over-exercise the dough. Take one short side of the dough and fold it over itself so about two-thirds of the dough is covered by itself. Take the other short side and flap it over itself so that it touches the edge of the previously folded part. Cover dough once again, and freeze for another 30 minutes.
  3. Roll the dough out once more, rotating it while rolling. Take one short side and fold it over itself. Cut off about 1/2 an inch all around the rectangle, and pick up two corners of the dough opposite the diagonal, stretching them gently, and form dough into a parallelogram. Cut the dough into about 14 croissants, cover with plastic wrap, and freeze once again for 15 minutes.
  4. Preheat oven to 200 degrees F for about 20 minutes – then turn off oven. Cut 1/4 inch slits in the middle of the short sides of the croissants. Roll the dough up, and press the tip to close the croissants. Place on parchment paper-lined baking sheet. Whisk egg, and brush on tops of croissants.
  5. Pour the boiling water in a heat-proof bowl, and place the bowl at the bottom of the oven. Place baking sheets on top of rack in oven. Close the oven door, and allow the croissants to rise for 2-1/2 hours. Remove croissants from the oven, and preheat oven to 375 degrees F.
  6. Brush the croissants again with egg wash, and bake for 15-20 minutes until they are golden brown. Allow to cool completely while you make the pumpkin butter.
  7. To make the pumpkin butter, add all pumpkin butter ingredients to a medium saucepan over low heat, and cook for 15-20 minutes until butter thickens and is smooth. Remove from heat, and allow to cool completely before spreading on cooled croissants. Enjoy!

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