Kürbis-Nusskringel

Ingredients

• 1 small Hokkaido pumpkin (ca. 400 g)
• 1 tbsp Olive Oil
• 50 g soft butter
• 250 g sugar
• 1 egg
• 60 ml milk
• 600 g flour
• 1 tsp Baking Soda
• 100 g Ground Almonds
• 0.5 tsp Salt
• 1 tsp allspice powder
• butter (for the pan)
• 2 tbsp Orange juice
• 150 g powdered sugar
• Zinc‑cinnamon mixture (for rolling)
• 40 g chopped almond sticks
• 40 g chopped pistachios

Instructions

1. 1.

   Preheat the oven to 170°C fan.

2. 2.

   Halve the pumpkin, remove seeds and strings, brush cut sides with olive oil and place cut side down on a baking sheet. Bake for about 35 minutes until the flesh is soft. Then scrape out with a spoon and puree. Measure about 200 g of puree; use the rest elsewhere.

3. 3.

   Increase oven temperature to 200°C fan.

4. 4.

   Beat butter with sugar until fluffy. Fold in puree, sugar, egg and milk. Mix flour with baking soda, almonds, salt and allspice, then gradually stir into batter. Butter a donut pan (or muffin tin) and fill with dough.

5. 5.

   Bake for 15–20 minutes. Let cool slightly, then carefully remove from the pan and let rest on a wire rack.

6. 6.

   Whisk orange juice with powdered sugar until smooth and brush over pumpkin rolls. Then roll in cinnamon‑sugar mixture and sprinkle with chopped nuts.