Halloween Pumpkin Rolls

Ingredients

• 300 g Hokkaido pumpkin
• 50 ml cloudy apple juice
• 450 g spelt flour type 1050
• 1 fresh yeast
• 70 g whole grain sugar
• 150 ml lukewarm milk (3.5% fat)
• 0.5 tsp vanilla powder
• 1 egg (size M)
• 80 g room‑temperature butter
• 0.5 tsp cinnamon powder
• 1 tsp cardamom powder
• a pinch salt
• 1 egg yolk
• 25 g dark chocolate (70% cocoa content)
• 2 tbsp Sour cream

Instructions

1. 1.

   Wash, core and cube the pumpkin. Add apple juice to a pot and simmer over low heat for about 15 minutes until soft. Puree and let cool.

2. 2.

   Meanwhile, place flour in a bowl and make a well in the center. Crumble yeast into the well with 1 tsp whole grain sugar and milk. Cover and let the pre‑mix rise for 10 minutes.

3. 3.

   Add vanilla powder, remaining sugar, egg, butter, cinnamon, cardamom, salt, and cooled pumpkin puree to the pre‑mix. Knead into a smooth dough and cover for 1 hour to rise.

4. 4.

   Divide dough into eight equal pieces and shape into rolls. Place on parchment paper with space between them in a rosette pattern and let rest for 10 minutes. Beat egg yolk with water and brush over the pumpkin rolls.

5. 5.

   Bake the pumpkin rolls in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for 20–30 minutes until golden brown. Remove and cool.

6. 6.

   Chop chocolate coarsely, melt over a double boiler, and let slightly cool. Whisk sour cream. Drizzle chocolate and spoon sour cream over the pumpkin rolls to decorate.