Squash swirls with chocolate filling

Squash swirls with chocolate filling

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350 g zopf flour
1 pinch salt
50 g sugar
¼ tsp vanilla sugar
¼ tsp cinnamon
¼ cube yeast
100 g pumpkin puree
½ dl milk
1 egg
30 g butter
100 g dark chocolate
25 g butter
1 tsp sugar
10 g butter
40 g cream cheese
150 g icing sugar
1 tsp maple syrup
¼ tsp vanilla sugar

Preparation Steps

  1. Yeast dough
  2. In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the squash puree, milk, egg and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  3. Filling
  4. Place the chocolate, butter and sugar in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
  5. To shape the swirls
  6. On a lightly floured surface, roll out the dough into a rectangle (approx. 35 × 45 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut the dough into approx. 12 slices of equal thickness using a bread knife, place on a baking tray lined with baking paper, leave to rise at room temperature for a further 30 mins.
  7. To bake
  8. Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
  9. Icing
  10. Mix the butter, cream cheese, icing sugar, maple syrup and vanilla sugar, continue to mix until you have a smooth icing. Brush the warm swirls with the icing, leave to cool.


  • 12 persons


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