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Squash swirls with chocolate filling
35 m active | 2 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 277
  • Fat about 9g
  • Carbohydrates about 43g
  • Protein about 5g
This is needed
This is needed for 12 piece
Yeast dough
  • 350 g zopf flour
  • 1 pinch salt
  • 0.25 tsp cinnamon
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 50 g sugar
  • 0.25 tsp vanilla sugar
  • 100 g pumpkin puree
  • 0.5 dl milk
  • 1 egg
  • 30 g butter, soft
  • 25 g butter
  • 1 tsp sugar
  • 100 g dark chocolate, chopped
  • 10 g butter, soft
  • 150 g icing sugar
  • 40 g cream cheese
  • 1 tsp maple syrup
  • 0.25 tsp vanilla sugar
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And that's how it's done
And that's how it's done
Yeast dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the squash puree, milk, egg and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Place the chocolate, butter and sugar in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
To shape the swirls
On a lightly floured surface, roll out the dough into a rectangle (approx. 35 × 45 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut the dough into approx. 12 slices of equal thickness using a bread knife, place on a baking tray lined with baking paper, leave to rise at room temperature for a further 30 mins.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
Mix the butter, cream cheese, icing sugar, maple syrup and vanilla sugar, continue to mix until you have a smooth icing. Brush the warm swirls with the icing, leave to cool.

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