Get the taste of pumpkin spice right at home with these pumpkin spice croissants!
PREP TIME: 2-3 hours
- 1 ¾ cups whole milk
- ¼ cup of maple syrup (or sugar, I was going for extra Fall points)
- 2 tablespoons vanilla paste (or just scrap a bean and throw in the pod)
- 2 tablespoons of butter
- Orange food dye, optional
- 2 eggs
- 1 packet active dry yeast
- 5-6 cups of flour
- 4 sticks of butter (32 tablespoons total)
- ¼ cup pumpkin puree
- 1 tablespoon each: cinnamon, cloves, ginger, nutmeg, vanilla paste, maple syrup
- Dough: 20 mins
Get some water simmering. Place a heat-safe bowl over the pot and fill it with the milk, vanilla, maple syrup, butter, and food dye. You do not need to use food dye, but if you want super flamboyantly orange croissants, add food dye now. We didn’t do this step. If you want a naturally orange/rusty looking croissant, the pumpkin puree will be enough. Remove from heat, mix in the eggs and yeast, let it sit for 5 minutes.
- Rise: 1 hour 15 mins
Place one cup of flour into a stand mixer with a dough hook. Then, add in the yeast mixture, stirring on low. Add in the rest of the flour one cup at a time. Once everything looks like a super smooth supple ball of dough take it off the dough hook. Cover and let it rise in the refrigerator for an hour.
- Butter Square: 10 mins
While your dough chills, make the butter square. Take room temperature butter, and mix in the pumpkin puree. Once the butter and pumpkin puree are combined, add in the spices, vanilla, and maple. Mix until smooth. Again, if you want super orange croissants, you can add food dye during this step.
- Freeze: 30 mins
Transfer the butter mixture into a quart-sized Ziploc bag. Seal the bag and smooth out the mixture until completely flat. Freeze until you’re ready to roll out your dough.
- Roll: 5 mins
Roll out your ball of dough on a floured surface. Roll it thinner than you think, to ensure flakiness.
- Fold & Chill: 2-8 hours
Place your butter square in the middle of the dough, and fold the dough around it like an envelope. Pinch the seams together and, using a rolling pin, pound out the butter and roll it out. Then fold it into thirds, turn, refrigerate. Repeat 2 more times, then cover it with plastic wrap to refrigerate for two hours, ideally overnight.
- Roll (Again): 10 mins
Take the dough out of the fridge, slice the log in half. Roll each half out to ¼ inch thickness. From here, you can roll them up, or be extremely bourgeois like us and layer another color of dough on top. We used plain croissant dough, which created a cool orange and white swirl.
- Cut, Roll, & Glaze: 15 mins
Cut your croissants into triangles and then roll them up from the widest end to the thinnest end. Brush with maple syrup or egg white, but DO NOT use regular egg wash, that will make them brown, which is NOT what we want when we’ve worked so, so hard to make these croissants all orange. Maple will give a glossy finish and a sweet caramelized outside without browning the croissants.
- Bake: 20-25 mins
Before you bake your croissants, throw them in the refrigerator one last time. Croissants are sensitive, they are the Gretchen Wieners of pastries, so sitting out while the oven is preheating will make them melt and all of your hard work will be wasted. Refrigerate, and then put them in the oven when it reaches 425° F. Bake for 20-25 minutes and then place them in an off oven for an additional half-hour. Let them cool and then eat them up!
- Additional Tips
- Higher quality butter = flakier, fluffier croissants. Look for what your butter’s butterfat percentage is, and make sure it’s 100% butter and not like, chemical nonsense.
- When you’re rolling out your dough, do not freak out if you start seeing the butter through the dough, that’s supposed to happen as your butter and dough slowly become one.
- DO NOT GET CANNED PUMPKIN PIE FILLING. Why? Because that is pumpkin puree with evaporated milk and other mix-ins, so it’ll be super-duper wet and you will get CRAP CROISSANTS. Pumpkin puree is very similar in texture to softened butter, so it works really really well in croissants.