Pumpkin Seed Croissant

Crumble the flour and butter together. Add the remaining ingredients for the dough and quickly knead everything into a smooth dough. Wrap the dough in plastic wrap and let it rest in a cool place for about 1/2 hour.

Preheat the oven to 180 °C. Divide the dough into 4 parts and form rolls. Cut off equal-sized pieces and shape into croissants.

Bake them in the preheated oven for about 10 minutes.

After cooling, dip the tops of the pumpkin seed croissants in chocolate glaze.

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