It’s that time of the year when you add pumpkin to every living recipe. They’re everywhere and you can’t resist their fall charm, and no matter how angry their virality on social media makes you, you’re also a fan of the sweet flavour that this ingredient gives to recipes.
These pumpkin and chocolate rolls have an appetizing orange colour, as well as a delicious and very intense filling thanks to pure cocoa powder. The simple finishing touch of icing sugar on top makes it extra sweet and perfect for pairing with a hot drink, like a pumpkin spice latte. Just kidding, we don’t sell that here, but a latte with a little touch of cinnamon is perfect.
Don’t be lazy and try these pumpkin and chocolate rolls, more autumnal than your grandmother’s checkered blanket.
Let’s bake!
PUMPKIN AND CHOCOLATE ROLLS
These pumpkin and chocolate rolls have an autumnal and appetizing orangy colour, as well as a delicious and very intense filling thanks to pure cocoa powder with a simple finishing touch of icing sugar on top.
Ingredients
Dough
- 130ml whole milk (25ºC)
- 40g fresh yeast
- 150g cooked pumpkin puree
- 65g unsalted butter, melted
- 40g white sugar
- 60ml water at room temperature
- 1 tsp powdered nutmeg
- 1 tsp salt
- 500g flour
Filling
- 100g unsalted butter, softened
- 50g of pure cocoa powder
- 80g muscovado sugar
- 2 tsp cinnamon
- 4 tsp cold water
Decoration
- Powdered sugar
Instructions
DOUGH
- In a large glass put the warm milk, at approximately 25ºC and dissolve the crumbled fresh yeast, for about 5 minutes.
- In a large bowl, mix the previous milk with the pumpkin puree, the melted butter, the white sugar, the water, the nutmeg and the salt.
- In a large bowl, sift all the flour.
- In a mixer using the dough hook, add all the flour 3 times to the previous wet ingredients. This way the mixture will not collapse and there will be no unwanted clumps of flour.
- Knead for about 20 minutes at medium-high speed, or until the dough looks smooth and very elastic. You will see that it completely detaches from the edges but remains a little hooked on the base.
- Flour your work surface.
- Ball the dough and put it in a large bowl with a little flour or oil underneath, so it doesn't stick.
- Cover the bowl with cling film and let it rise in a warm place in the house for 1 hour, or until the dough doubles its current volume.
- Flour your work surface and with the help of a kitchen rolling pin covered in a little flour, stretch the dough into a rectangle with a height of approximately 1 cm.
- Spread the filling over the dough evenly.
- Carefully roll up the entire dough.
- Cut the rols with a distance of 5 cm more or less, you will get about 12 in total.
- Put the already cut rols on a mold with butter spread and floured, leaving space between them so that they continue to ferment well.
- Cover the pan with cling film and leave to rise in a warm spot in your home for about 30 minutes, or until doubled in size.
- Bake the rols at 170ºC for 10 minutes with heat only from below and 5 more minutes with heat from below and above so that they get golden and brown.
- Let them cool for about 10 minutes and remove them from the mold.
- When they are cool, sift some icing sugar over them.
FILLING
- In a medium bowl put all the ingredients listed for the filling and mix until you have a thick paste.
- Spread the mixture on top of the already stretched dough.
Notes
- If you don't have a kitchen thermometer to measure the temperature of the milk, do the following: Take the milk out of the fridge and heat it in the microwave for 20 seconds at full power. The result should be a warm temperature between 25ºC and 30ºC.
- Preferably consume these rols the same day they are baked, even so they keep well for two days if they are stored in an airtight container in a dry place.
- If you like a more chocolaty touch, you can also add dark chocolate chips to taste on top of the already spread filling.
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 323Total Fat: 21.6gSaturated Fat: 7.6gCholesterol: 31mgSodium: 352mgCarbohydrates: 46.2gFiber: 3.2gSugar: 10.8gProtein: 7g
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