chocolate week!!! yeah like you didn’t know..what I know it’s that there’s too much chocolate in this blog lately and I cannot control that power that chocolate has into me, so sorry for you guys.
there are also lots of pumpkins in every corner of the city, so beautiful with that pale orange color that they have. I couldn’t resist to bake something with them, and taking advantage that it’s chocolate’s week I did a mix of both. here you have the awesome result of autumn flavors, extremely good, I promise you!
SWISS PUMPKIN CHOCOLATE ROLLS
makes about 11 rolls
· ingredients ·
15g active dry yeast
60ml warm water
450g plain flour
150g pumpkin puree
125ml whole milk
60g unsalted butter
½ tsp salt
½ tsp nutmeg
60g cocoa powder
230g caster sugar
1 + ½ tsp ground cinnamon
90g unsalted butter
4 Tsp cold water
· step by step ·
pour the dry yeast into the warm water and leave it to dissolve for 5 min.
whisk the butter until it’s pale and fluffy and set apart.
add to the water just 90g of flour, puree, milk, butter, sugar, salt and nutmeg and mix everything until it’s well combined.
knead the batter until it’s smooth and enough elastic.
add the rest of the flour bit by bit until you have a non-stick dough.
in an oiled bowl place the dough with cling film for 1h in a warm place of the house.
stretch the dough with a kitchen roller and spread the filling on the top.
roll the dough and cut it into pieces.
distribute the rolls into a buttered mould and leave them grow a bit more for 30min.
bake them at 190ºC for about 25min. until they look golden.
leave them to cool and pour some icing sugar on the top.
put all the ingredients of the filling in a bowl and stir until you have a thick paste.
spread the paste on the stretched dough.
· tips ·
you can add also chocolate chips to the filling!