Prep Time: 45 min
Baking: 15 min
Pumpkin Roll
Warm, spiced, and beautifully seasonal, this Pumpkin Roll pairs a soft, tender cake with a smooth, creamy Pumpkin bakejam for the perfect balance of flavor and texture. Made with PastryStar’s professional pastry ingredients, this elegant take on a fall classic is ideal for seasonal bakery displays, dessert menus, and holiday creations.
Category:
Pastry
PastryStar Products
Croissant dough
- Flour: 500g
- Sugar: 50g
- Salt: 50g
- Yeast: 20g
- Milk powder: 30g
- Cold water: 280g
- Butter lamination: 250g
- Pumpkin bakejam
Egg wash
- Yolk: 1 piece
- Cream: 100g
- Honey: 30g
Syrup
- Sugar: 100g
- Glucose: 20g
- Water: 100g
- For the croissant dough: In a mixing bowl, place the flour, sugar, salt, milk powder, and yeast. Add the water slowly with the hook attachment. Start mixing (frasage) until you obtain a smooth, homogeneous dough. Add a little water if it lacks hydration, or do a counter-mixing (add flour) if it is too wet. Continue mixing for 10 minutes until you obtain a “baby-skin” texture (very smooth and elastic).
- Wrap the dough in plastic wrap and let it rest and start fermentation for 30 minutes to 1 hour at room temperature. Degas by rolling the dough into a rectangle. Place it in the blast freezer for 30 minutes.
- Do the lamination: 1 simple tour and 1 double tour. Roll the dough to 9 mm and cut thin ribbons of dough to stick on the top (to create lines). Roll the dough again, being careful to keep the lines parallel to the lamination. Roll out to 4 mm.
- Cut rectangles a little bit longer than the size of the round, with the lines parallel to the short side (length enough to fold the dough in two with the jam in the center). Pipe a line of jam in the middle and fold the dough in two. To stick both sides together, brush a little water on the edges. Shape it into a round and place it into your donut molds. Leave it to proof for 2 hours.
- Egg wash the dough (mix all the ingredients together) and bake for 15 minutes at 325°F. Prepare the syrup (bring all the ingredients to a boil) and brush the viennoiseries with it. Bake again for 2 minutes.
- Piping bags + preferred tip
- Digital scale (recommended)
