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Vegan pumpkin seed croissants

These delicious, juicy pumpkin seed croissants are irresistible. A must for all croissant lovers


35 min.


50 g Pumpkin seeds + approx. 15 g for decoration
125 g Flour
1 Pinch Salt
45 g Powdered sugar
1 Pck. Vanilla sugar
50 g Dark chocolate, vegan

Chop the pumpkin seeds very finely using a blender or food processor. Sieve the flour, salt, powdered sugar and vanilla sugar into a bowl. Add the ground pumpkin seeds and mix thoroughly.

In a second bowl, mix the Byodo Baking Oil Classic and pumpkin seed oil. Stir in the dry ingredients in two stages with a mixing spoon. Divide the dough into approx. 20 equal portions and shape each into 6-8 cm long rolls with slightly tapered ends. Place the croissants slightly apart on a baking tray lined with baking paper.

Place the tray on the middle shelf in the NOT preheated oven. Set the oven to 175 °C top/bottom heat and bake the croissants for approx. 15 minutes. Then leave to cool completely.
Chop the chocolate and melt over a bain-marie. Roughly chop the remaining pumpkin seeds. Dip the tips of the cooled pumpkin seed croissants into the chocolate and sprinkle with chopped pumpkin seeds.

Recipe properties Baking with oilChristmasmediumVeganVegetarianWinter

Prepared with the following Byodo products

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