Pumpkin Seed Croissants

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Pumpkin Seed Croissants
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Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
775
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie775 kcal(37 %)
Protein23.99 g(24 %)
Fat32.94 g(28 %)
Carbohydrates100.76 g(67 %)
Sugar added0 g(0 %)
Roughage0.95 g(3 %)
Vitamin A249.48 mg(31,185 %)
Vitamin D0.74 μg(4 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.49 mg(45 %)
Niacin5.94 mg(50 %)
Vitamin B₆0.07 mg(5 %)
Folate31.5 μg(11 %)
Pantothenic acid0.66 mg(11 %)
Biotin5.14 μg(11 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C0.23 mg(0 %)
Potassium567.01 mg(14 %)
Calcium171.63 mg(17 %)
Magnesium75.95 mg(25 %)
Iron5.84 mg(39 %)
Iodine25.83 μg(13 %)
Zinc1.49 mg(19 %)
Saturated fatty acids15.55 g
Cholesterol165.75 mg

Ingredients

for
16
For the dough
½ cube
Yeast (21 grams)
220 milliliters
lukewarm Milk
100 grams
½ teaspoon
500 grams
To garnish
2
50 grams

Preparation steps

1.

For the dough: Mix the yeast with 3-4 tablespoons of warm milk until smooth. Add the butter and salt to the flour in a mixing bowl. Add the dissolved yeast with the remaining milk and mix with an electric mixer until smooth and the dough no longer sticks to the bowl. Cover and let rise in a warm place for about 1 hour.

2.

Preheat the oven to 200°C (approximately 400°F).

3.

Knead the dough again. Roll it out and cut into triangles, about 12 cm (approximately 5 inches) in length. Roll into croissants, rolling from the long end. Mix the egg yolks with 2 tablespoons of water and brush onto the croissants. Sprinkle with salt and pumpkin seeds. Place on a parchment-lined baking tray and bake until golden brown, for about 25 minutes.

4.

Remove from the oven and serve on a plate, warm or cool.

5.

Serve to taste with a tomato dip.