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What a year it’s been!  A little over a year ago, my S.O. and I realized that neither of us were happy with the status quo of our life/work situation.  We began the process of relocating, but in the academic world, a job search is not as simple as rapid-firing your résumé to every recruiter you know.  It takes hours of searching for positions for which one’s research area is relevant, then tailoring one’s cover letter, research statement, and teaching statement to that particular position at that particular university.  Interviews last a day and a half, at a minimum, not including travel time.  Offers take weeks, if not months, to prepare and negotiate.

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Once one accepts an offer, things become even more difficult.  And the difficulty grows exponentially with the amount of students, lab equipment, and federally-funded projects one is trying to move with them!

So now, more than one year later, I feel as though my life is finally — knock on wood — settling into place.  I am getting comfortable in my new home, happy with my new colleagues and students, and most of the administrative paperwork surrounding my move seems to be wrapping up.

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I’ve been longing to get back into the kitchen, and got the chance to do so this past weekend — nothing inspires me to bake like fall weather!  I wanted a recipe that would be slow and laborious, to just recalibrate my internal balance after this mad rush of a year.  And a laminated dough is about as slow and laborious and one can get.  I used Saveur‘s recipe for the croissant dough, but basically swapped out their chocolate for a seasonally-appropriate buttercup squash and maple filling.  And instead of their egg wash, I use a sweet maple-bourbon glaze because the filling itself is not overly sweet.

I used buttercup squash, but you can use any pumpkin or winter squash with fibrous, not-too-wet flesh.  If you have left over filling, pour it into miniature custard cups and bake in a water bath at 350°F for 20 minutes for a little dinner side dish.

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Squash & Maple Croissant with Bourbon Glaze

Makes 18 croissant | Start a day ahead

For the Dough (copied from Saveur)

  • 1 Tbsp yeast
  • 1/2 C hot water, just shy of boiling
  • 1/2 C milk
  • 3 Tbsp unsalted butter, melted and cooled
  • 1/3 C sugar
  • 1 Tbsp powdered milk
  • 1 Tbsp Kosher salt
  • 4 C flour
  • 1 + 1/2 C + 2 Tbsp unsalted butter, softened slightly

For the Filling

  • 1 + 1/2 C roasted squash puree
  • 2 Tbsp maple syrup
  • 1/2 C butter
  • 2 eggs

For the Glaze

  • 2 Tbsp maple syrup
  • 2 Tbsp bourbon
  1. In a large mixing bowl, sprinkle yeast over water, and let sit for 10 minutes until foamy.  Stir in milk, melted/cooled 3 Tbsp butter, sugar, powdered milk, and salt.  Using dough hook on stand mixer at medium speed, incorporate flour to form a firm dough.
  2. Split dough into approximately two halves.  Place each half onto a sheet of parchment paper. Roll each half of dough into a ~9″ x 9″ square.  Cover each square with another sheet of parchment, folding edges of parchment around the dough.  Place each parchment packet into a zip-top bag and lay flat in refrigerator for 2 hours.
  3. Place the remaining butter (1 + 1/2 C + 2 Tbsp) between two sheets of parchment paper, and roll to form into a ~9″ x 9″ square.  Wrap parchment snugly around butter square, place into zip-top bag, and lay flat in refrigerator for 2 hours.
  4. Remove butter and dough from refrigerator.  On a lightly floured work surface, layer dough, then butter, then second dough.  Press dough edges together to completely seal butter within the dough.
  5. Roll dough into a ~12″ x 9″ rectangle, then tri-fold like a letter.  Rotate 90°, then repeat rolling dough into ~12″ x 9″ rectangle, then tri-folding.  Wrap dough in plastic wrap, and refrigerate 30 minutes.
  6. Prepare filling by creaming together all ingredients in a stand mixer.  Place filling into plastic zip-top bag (with one corner cut open for piping) or pastry piping bag.  Refrigerate at least 2 hours.
  7. Repeat step 5 twice more, finally chilling dough for 1 hour.
  8. To shape croissant, roll dough to ~20″ x 14″ rectangle with 1/4″ thickness.  Use a pizza cutter to halve the dough lengthwise, then cut each half into 9 triangles.
  9. At the base of each triangle, slit a small trough.  Pipe squash filling into trough.  Roll dough into croissant shape, being careful to not roll too tightly and push filling out.  Place croissant onto baking sheets lined with parchment or silpat, tip/end of triangle side facing down.
  10. Place baking sheets in warm area, cover with tea towels, and let rise until doubled in size, about 2-3 hours.
  11. Preheat oven to 350°F
  12. Prepare glaze by combining ingredients in a small bowl.  Brush glaze onto croissant.
  13. Bake for 10 minutes.  Apply another layer of glaze, and rotate baking sheets between top and bottom racks of oven.  Bake for another 10 minutes, or until croissant are golden brown.
  14. Place on wire rack for cooling.

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