Ingredients
Dough:
500g bread flour
100g active sourdough starter
250ml milk
1 can pumpkin puree
50g sugar
10g salt
50g softened butter
1 egg
Laminating:
250g cold unsalted butter
Filling:
6-8 Biscoff Cookies (crumbled)
2 cups tablespoons brown sugar
1 stick unsalted butter
1 tbs vanilla paste
Egg Wash
1 egg
1 tablespoon milk
Dough:
In a large bowl, combine milk, starter, sugar, and egg.
Mix until smooth.
Add bread flour, salt, and softened butter.
Mix until a rough dough forms.
Rise:
Place the dough into a bowl.
Cover and allow it to rise for about 4–6 hours at room temperature until slightly puffy.
The dough does not need to fully double.
After rising, refrigerate the dough for at least 4 hours or overnight.
Cold dough is much easier to laminate.
Laminate:
Place cold butter between two sheets of parchment paper.
Use a rolling pin to shape it into a rectangle about 7×10 inches.
Refrigerate until firm but still pliable.
The butter should be cold but flexible.
Proper butter consistency is one of the secrets to flaky croissants.
Roll the chilled dough into a rectangle slightly larger than the butter block.
Place the butter in the center.
Fold the dough over the butter completely, sealing the edges carefully.
The butter should be fully enclosed inside the dough.
Fold:
Roll the dough gently into a long rectangle.
Fold the dough into thirds like a letter.
Wrap and refrigerate for 30–45 minutes.
This chilling step keeps the butter cold and prevents melting.
Repeat the Folding Process:
Repeat the rolling and folding process two more times.
After each fold:
Chill the dough
Keep the butter cold
Handle gently
These folds create the beautiful flaky layers that make croissants famous.
Filling:
Melt or soften butter in a heat safe bowl.
Add brown sugar, cookies and vanilla
mix together.
Roll and Cut:
Roll the laminated dough into a large rectangle about ¼ inch thick.
Use a sharp knife or pastry cutter to cut long 1 inch strips.
Add the Filling:
Place filling all over laminated dough, leaving 1/2 inch border around top and bottom.
Roll each strip into a tight roll.
The end of the roll being the bare (no filling) end of the dough.
Shape:
Place the croissants onto parchment-lined baking sheets.
Leave enough space between them for expansion.
Final Proof:
Cover the croissants loosely.
Allow them to proof at room temperature for about 3–5 hours until noticeably puffy.
Croissants should jiggle slightly when the tray is shaken gently.
Proper proofing creates a light airy texture.
Egg Wash:
Preheat the oven to 400°F (200°C).
Whisk together the egg and milk.
Brush the croissants gently with egg wash.
repeat 2-3 times for thick golden glossy texture.
This creates glossy golden pastry during baking.
Bake:
Bake for about 18–25 minutes until deeply golden brown.
The layers should puff beautifully and become crisp.
Your kitchen will smell incredible from the butter and blueberries.
The croissants should feel light and flaky.
Cool and ENJOY!
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