Ingredients
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
Swirls
Bake
Frosting
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.
How-tos
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