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October reminds me of three things: fresher air, the joy of treating myself to something delicious and invigorating, and squash. I have combined these three elements to create one truly delicious dessert – sweet swirls with chocolate filling and maple syrup icing. You don't taste the squash in the swirls, but it makes them wonderfully soft.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
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.
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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