Crescent pumpkin brioche

Thesebriochepumpkincrescent-shaped(or if you prefercroissants with pumpkin) are excellent in the autumn period as the leaves take on bright shades of red, orange and yellow and the air becomes crisp and fresh. The season is perfect for gathering with family and friends, expressing gratitude for all the blessings in our lives, and of course, indulging in delicious food.

If you are looking for onerecipenew and exciting, why not try these briochesof buttery and soft pumpkin crescents? They are the perfect combination ofsweetand salty, with therich pumpkin flavormixed with the soft, buttery texture of a croissant. Your guests will surely love them and you will be the star of the table.

What's great about this recipe is that it's incredibly easy to make, requiring only a few simple ingredients. You can even make the rolls ahead of time, bake them and freeze them, so you can have fresh rolls whenever you need them. This makes it the perfect recipe for those busy holiday gatherings when you want to spend more time with loved ones and less time in the kitchen.

Crescent pumpkin brioche

These crescent pumpkin brioches are a must try for anyone who loves the sweet and savory flavors of autumn. To make the dough, simply combine flour, sugar, dry yeast, salt, and cinnamon in a large bowl. Then add the milk, water, eggs, pumpkin puree and melted butter and mix until well combined.

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Preparation:30 minutes minutes

Cooking:15 minutes minutes

Total time:44 minutes minutes

Range:desserts

Kitchen:International cuisine

Keywords:delicious desserts

Portions:24 portions

Calories:120kcal

Chef:Homecookingadventure

Ingredients

• 3 ½ cups (440g) flour for all uses
• 2 ¼ tsp (7g) active dry yeast or 25 g of fresh yeast
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 spoons sugar 30 g of sugar
• 120 g pumpkin puree
• 80 ml att hot
• 60 ml water lukewarm
• 2 no eggs
• 60 gr butter melted

To fill

• 60 gr butter loose

Brush the tops

• 20 gr butter loose

instructions

• In a large bowl, combine the flour, sugar, dry yeast, salt and cinnamon.
• Add milk, water, eggs, pumpkin puree and melted butter. Stir to combine and knead until the dough is soft, a little sticky but quite elastic and comes away from the sides of the bowl.
• Transfer the dough into a bowl greased with oil, cover with cling film and leave to rise for about 1 hour in a warm place, until it has doubled in size.
• Knead the dough and divide it into 2 equal parts. Form some balls. On a floured surface, roll each piece into a 38-40cm circle, using a rolling pin.
• With the back of a spoon or spatula, spread 2 tablespoons (30 g) softened butter onto each rolled dough.
• Using a pastry cutter, cut 12 equal triangles (like slicing a pizza).
• Make a small slit in the center of each triangular base.
• Roll each triangle into crescents, starting from the outer edge of the triangle.
• Once rolled, place it on a baking tray lined with baking paper with the tip folded downwards and under the roll. Repeat rolling with the rest of the triangles.
• Cover with a cloth and let rise for about 20-30 minutes.
• Meanwhile, preheat the oven to 200C.
• Bake crescent rolls for 14-18 minutes until puffed and golden.
• While still hot, melt another 1 1/2 tablespoons (20 g) butter and brush it over the tops of the rolls.
• Let them cool for a few minutes before serving.
  

Nutrition

Calories:120kcal