Squash and vanilla swirls

Squash and vanilla swirls

Total: 2 hr 25 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 289 kcal
, Fat: 13 g
, Carbohydrate: 36 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


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
kochen@bettybossi.ch

Dough

400 g white flour
3 tbsp cane sugar
1 tsp salt
½ cube yeast (approx. 20 g), finely crumbled
2 dl milk
½ tbsp vanilla paste
75 g butter, cut into pieces, cold

Swirls

50 g butter, soft
2 tbsp cane sugar
½ tsp cinnamon
200 g squash, coarsely grated

Bake

1 tbsp maple syrup

Frosting

75 g cream cheese
25 g butter, soft
25 g icing sugar
½ organic orange, grated zest and the juice
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Utensils

One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Dough

Mix the flour, sugar, salt and yeast in a bowl. Add the milk, vanilla paste and butter, knead to form a soft dough, cover and leave to rise for approx. 1 hr. until doubled in size.

Swirls

On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Mix the butter, sugar and cinnamon, spread on top of the dough. Spread the squash on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting pressure, cut the dough into 12 pieces using a bread knife. Place the swirls next to each other in the prepared dish, cover and leave to rise for approx. 30 mins.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove, brush with maple syrup.

Frosting

Combine the cream cheese, butter, icing sugar, orange zest and juice, spread on top of the swirls.

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