Pumpkin Cinnamon Swirl

I was surprisingly happy with how this recipe turned out! I was running out of space in my shelf as per usual and had a tin of pumpkin puree I realised I needed to use and after a little google for some inspo, I decided to make these! Disclaimer: I did not make this recipe from scratch and it was adapted from this recipe here.

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Ingredients:

For the dough:

  • 45ml milk (skimmed, whole, almond, whatever you have!)
  • 1/2 tbsp unsalted butter
  • 3 tbsp coconut sugar
  • Pinch of salt
  • 1 pack of dry active yeast
  • 180g pumpkin puree
  • 1 tbsp ground cinnamon
  • 1/2 tsp nutmeg
  • 100g strong whole wheat flour
  • 100g plain flour (plus extra may be needed!)

For the filling:

  • 3 tbsp coconut sugar
  • 3 tbsp granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tbsp unsalted butter, melted

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Method:

  1. Coat a springform pan with some butter/coconut oil/spray oil and set aside
  2. Mix together milk, butter, sugar and salt and sprinkle over the yeast. Set aside for 15-20 mins until the mixture shows bubbles. This may not work for a while (in my case) and I stirred it through after 20 mins and left for another 10 mins which did the job!
  3. Gently stir in the pumpkin puree then the flour, a spoonful at a time
  4. Once the dough is no longer wet, transfer to a floured surface and kneed for 8 minutes. Put the dough aside and prepare filling
  5. Combine the coconut sugar together in a medium bowl
  6. On a floured surface, roll out the dough until it is a rectangle approx 16×10 inches
  7. With the melted butter, brush ontop of the pastry, leaving a 1 inch ‘non buttered’ surface along the 16 inch (longest) sides
  8. Where you have brushed the butter, now add the filling mixture, again leaving a 1 inch space
  9. Now gently roll the dough into a log, from 1 16 inch border to the other
  10. Pinch to seal or use a little bit of water
  11. Gently cut the log into 12 pieces and place into the pan
  12. Cover with a wet cloth for about half an hour, before transferring to the oven
  13. Bake on 180c for 20 mins, and allow to cool before eating!

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