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
Squash puree
Dough
Shape
Bake
Frosting
Utensils
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Squash puree
Cook the squash in boiling water for approx. 20 mins. until very soft. Drain the squash, puree until smooth, leave to cool.
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the squash puree, butter and almond drink, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
Combine the butter, sugar, nuts, cinnamon and salt. On a lightly floured surface, roll the dough into a rectangle (approx. 40 x 50 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 into approx. 12 slices using a bread knife, place in the prepared tin and leave to rise at room temperature for a further 30 mins.
Bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove, brush with maple syrup while still hot, allow to cool slightly.
Frosting
Stir the icing sugar and cream cheese until smooth, spread on top of the cinnamon swirls.
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