Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Lemon grater
Lemon squeezer
Oven mitts
Paring knife
Rolling pin
Rösti grater
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Food processor
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Peel the squash and remove the seeds, grate into a bowl, set aside 100 g. Add the flour, sugar and salt, crumble the yeast, add to the bowl. Grate a little zest from the orange, set aside. Squeeze out the juice (approx. 100 ml), pour in. Cut the butter into pieces, add, knead to form a soft dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Filling
kids> Place the butter and sugar in a bowl along with the reserved squash and orange zest, mix. On a lightly floured surface, roll the dough out into a rectangle (approx. 20 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Scatter the flaked almonds on top.
Roll up the dough from the long edge. Without exerting pressure, cut the dough into 12 slices using a bread knife, place on two baking trays lined with baking paper.
Bake
Approx. 25 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, brush the swirls with a little maple syrup, leave to cool on a rack.
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