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These pumpkin crescent brioche (or if you prefer pumpkin croissants) are perfect in the autumn when the leaves turn vibrant shades of red, orange, and yellow, and the air becomes crisp and fresh. This season is ideal for gathering with family and friends, expressing gratitude for the blessings in our lives, and of course, indulging in delicious food.
If you’re looking for a new and exciting recipe, why not try these buttery, soft pumpkin crescent brioche? They are the perfect combination of sweet and savory, with the rich flavor of pumpkin blended with the soft, buttery texture of a croissant. Your guests will surely love them, and you’ll be the star of the table.
The great thing about this recipe is that it’s incredibly easy to make and requires just a few simple ingredients. You can even prepare the rolls in advance, bake them, and freeze them so that you can have fresh buns whenever you need them. This makes it the perfect recipe for busy holiday gatherings when you want to spend more time with your loved ones and less time in the kitchen.
Ingredients
- 3 cups and ½ (440 g) flour all-purpose
- 2 ¼ teaspoons (7 g) active dry yeast or 25 g fresh yeast
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoons sugar 30 g of sugar
- 120 g pumpkin purée
- 80 ml warm milk warm
- 60 ml water lukewarm
- 2 pcs eggs
- 60 g butter melted
butter
Instructions
- In a large bowl, combine the flour, sugar, dry yeast, salt, and cinnamon.
- Add the milk, water, eggs, pumpkin purée, and melted butter. Mix to combine and knead until the dough is soft, slightly sticky but elastic enough to detach from the sides of the bowl.
- Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise for about 1 hour in a warm place until doubled in size.
- Pound down the dough and divide into 2 equal parts. Form into balls. On a floured surface, roll each part into a 38-40 cm circle using a rolling pin.
- Using the back of a spoon or spatula, spread 2 tablespoons (30 g) of softened butter on each rolled-out dough.
- Using a cutter, cut 12 equal triangles (like slicing a pizza).
- Make a small slit in the center of each triangle base.
- Roll each triangle into a half-moon, starting from the outer edge of the triangle.
- Once rolled, place on a lined baking sheet with the point facing down and underneath the roll. Repeat with the remaining triangles.
- Cover with a towel and let rise for about 20-30 minutes.
- Meanwhile, preheat the oven to 200°C.
- Bake the half-moon rolls for 14-18 minutes until puffed and golden.
- While still hot, melt another 1½ tablespoons (20 g) of butter and brush over the top of the rolls.
- Let cool for a few minutes before serving.
