Kabocha Squash Croissants Recipe

Name: Kabocha Squash Croissants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Bread (strong) flour; 50 grams Cake flour; 100 grams Kabocha squash; 5 grams Skim milk powder; 10 grams Sugar; 3 grams Natural Salt; 15 grams Butter (unsalted); 130 grams Soy milk; 3 grams Dry yeast; 3 tbsp Grated cheese; 1 Powdered cheese / cinnamon sugar / Sliced almonds

Servings: persons

1
Cut the kabocha squash into small chunks and soften either by boiling or popping them in the microwave.
2
Add all of the ingredients except for the toppings and grated cheese into the bread machine and let the machine do the work until the first rising.
3
Once risen, take out of the bread machine, roll into a ball and leave to rest for 15 minutes.
4
Roll the dough into a 18 x 30 cm rectangle and spread 1 tablespoon of grated cheese around the center.
5
Fold into 3 layers and roll out to the original size.
6
Turn the dough 90, spread another tablespoon of grated cheese in the middle, fold into 3 layers again and roll out once more.
7
Repeat steps 4 & 5 once more.
8
Don't worry if the dough tears a little here, it's not filled with butter.
9
Roll the dough out to 18 x 30 cm again and cut into 8 triangles as shown in the photo.
10
Make a 1cm cut in the middle of the triangle and whilst stretching the tips of pastry a little, curl them away from you as shown in the photo.
11
Now roll it into a croissant shape.
12
Spray with water and wrap to prevent drying out.
13
Leave to rise until double in size.
14
Brush over the glaze and top with what you like.
15
Bake in an oven preheated to 200C for 13 - 14 minutes.
16
Roll up the left over croissant dough and bake these too!
17
These croissants are unsweetened so they make great sandwiches as well.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 grams Bread (strong) flour, 50 grams Cake flour, 100 grams Kabocha squash, 5 grams Skim milk powder, and more.

Yes, Kabocha Squash Croissants falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kabocha Squash Croissants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions