Pumpkin, a versatile and flavorful ingredient, is the star of this cocoa-filled sweet bread recipe. Start by peeling the pumpkin and cutting it into small cubes. Boil the cubes in a pot of water and add sugar to enhance the natural sweetness of the pumpkin. Let it boil until it becomes soft and easy to mash. Once cooked, turn it into a fine puree and let it cool completely. This puree will add a special flavor and moist texture to your dough.
While the pumpkin cools, prepare the starter. Take two packets of dry yeast and mix them with two tablespoons of flour and a little warm water. Let the mixture sit for a few minutes until the yeast starts to bubble and doubles in volume. This starter will be the base for your fluffy dough.
In a large bowl, sift the flour, then add the activated starter, vanilla sugar, grated lemon zest, cooled pumpkin puree, and salt. Mix the ingredients with a spatula or by hand until well combined. Start gradually adding oil while continuing to knead the dough. If you notice it is too soft, don’t hesitate to add a few more tablespoons of flour. When the dough becomes elastic and no longer sticks to your hands, cover it with a clean towel and let it rise in a warm place for about two hours.
Meanwhile, prepare the cocoa filling. Mix cocoa with flour and add a little water, making sure no lumps form. Put the mixture on the heat and add sugar, stirring continuously. Do this until the sugar dissolves completely and the mixture thickens slightly. Once you have a creamy texture, let the filling cool.
After the dough has risen, divide it into two equal parts. Grease the surface with a little oil and roll out the first part of the dough into a thin sheet. Spread the cocoa filling over the sheet, and on top, sprinkle chopped nuts, diced Turkish delight, or raisins, according to your preferences. Carefully roll the dough, forming a tight roll, and place it in a greased and floured baking tray.
Let the sweet bread rise again, this time until it is almost at the edge of the tray. Before putting it in the oven, sprinkle sugar on top; I prefer brown sugar, which adds a caramelized note. Preheat the oven and bake the sweet bread at low heat for 45 minutes. It is essential not to open the oven door in the first 30 minutes to prevent steam from escaping, which could affect the texture.
After the time has passed, check if it is baked by inserting a toothpick in the center; if it comes out clean, the sweet bread is ready. Once removed from the oven, let it cool before slicing. Your dish will be a delight, with a rich pumpkin flavor and a cocoa filling that will make you come back to this recipe again and again. Enjoy!
While the pumpkin cools, prepare the starter. Take two packets of dry yeast and mix them with two tablespoons of flour and a little warm water. Let the mixture sit for a few minutes until the yeast starts to bubble and doubles in volume. This starter will be the base for your fluffy dough.
In a large bowl, sift the flour, then add the activated starter, vanilla sugar, grated lemon zest, cooled pumpkin puree, and salt. Mix the ingredients with a spatula or by hand until well combined. Start gradually adding oil while continuing to knead the dough. If you notice it is too soft, don’t hesitate to add a few more tablespoons of flour. When the dough becomes elastic and no longer sticks to your hands, cover it with a clean towel and let it rise in a warm place for about two hours.
Meanwhile, prepare the cocoa filling. Mix cocoa with flour and add a little water, making sure no lumps form. Put the mixture on the heat and add sugar, stirring continuously. Do this until the sugar dissolves completely and the mixture thickens slightly. Once you have a creamy texture, let the filling cool.
After the dough has risen, divide it into two equal parts. Grease the surface with a little oil and roll out the first part of the dough into a thin sheet. Spread the cocoa filling over the sheet, and on top, sprinkle chopped nuts, diced Turkish delight, or raisins, according to your preferences. Carefully roll the dough, forming a tight roll, and place it in a greased and floured baking tray.
Let the sweet bread rise again, this time until it is almost at the edge of the tray. Before putting it in the oven, sprinkle sugar on top; I prefer brown sugar, which adds a caramelized note. Preheat the oven and bake the sweet bread at low heat for 45 minutes. It is essential not to open the oven door in the first 30 minutes to prevent steam from escaping, which could affect the texture.
After the time has passed, check if it is baked by inserting a toothpick in the center; if it comes out clean, the sweet bread is ready. Once removed from the oven, let it cool before slicing. Your dish will be a delight, with a rich pumpkin flavor and a cocoa filling that will make you come back to this recipe again and again. Enjoy!
Ingredients
For 2 sweet breads: 500 g flour, 500 g pumpkin, 300 ml water, 200 g sugar, 150 ml oil, 40 g yeast, 1 teaspoon salt, grated zest from 1 lemon, 2 packets of vanilla sugar. Filling: 200 g sugar, 100 ml water, 2 tablespoons cocoa, 1 tablespoon flour, walnuts, Turkish delight, raisins to taste.