Pumpkin Seed Croissants

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Pumpkin Seed Croissants
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
195
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie195 cal.(9 %)
Protein6 g(6 %)
Fat8 g(7 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.5 mg(4 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate63 μg(21 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium121 mg(3 %)
Calcium25 mg(3 %)
Magnesium19 mg(6 %)
Iron0.8 mg(5 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids4.3 g
Uric acid28 mg
Cholesterol54 mg
Complete sugar1 g

Ingredients

for
16
For the dough
½ cube Yeast (21 grams)
220 milliliters lukewarm milk
100 grams butter
½ tsp salt
500 grams Pastry flour
To garnish
2 egg yolks
Sea salt
50 grams chopped Pumpkin seed
How healthy are the main ingredients?
Pumpkin seedsalt

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.