for 12 pieces

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

How it's done

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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