Have you ever tried marzipan in combination with ground pumpkin seeds? If not you are missing out! Marzipan Pumpkin Seed Rolls are a scrumptious Austrian twist on classic cinnamon rolls. My mom invented these sweet, fluffy rolls, with a perfectly sweet filling made of ground pumpkin seeds and marzipan. The pumpkin seeds give the rolls a subtle nutty aroma and the marzipan lends the perfect amount of sweetness. I don’t know why they haven’t become a Styrian classic yet!
Although pumpkins aren’t in season yet, I didn’t want to keep this amazing recipe for myself any longer! In our house, they are a delicious breakfast treat all year long.
Marzipan Pumpkin Seed Rolls
Prep time
Cook time
Total time
Author: Bowsessed
Recipe type: Dessert, Breakfast
Cuisine: Austrian
Serves: 20
Ingredients
For the dough:
- 20g fresh yeast (organic)
- ¼ l whole milk (organic)
- 80g caster sugar
- 500g all-purpose flour (organic)
- pinch of salt
- 100g butter, melted (organic)
- 2 egg yolks (organic)
- 1 whole egg (organic)
- 2 tbsp dark rum (optional)
For the filling:
- 400g marzipan, roughly chopped
- 100ml whole milk (organic)
- 130g ground, unsalted pumpkin seeds (organic)
- 1 whisked egg (organic) for brushing
Instructions
- In a saucepan, slowly heat the milk on medium heat and add the caster sugar. Take the pot from the heat and crumble the yeast into the milk. Make sure that the milk is not too hot! Leave the pot until the yeast is activated and starts to foam and form bubbles.
- While you are waiting for the yeast to be ready, place the flour and salt in a large mixing bowl. Add the activated yeast to it. Whisk the egg yolks and whole egg together with the rum (if used) and add it to the dry ingredients. Pour in the melted butter and start mixing it with an electric mixer using the dough hooks. Knead the dough until it is smooth and forms a ball. Don't worry if it is too sticky, you can add more flour later. Wet a clean kitchen towel and cover the bowl with it. This will prevent the dough from drying out. Place the bowl in a warm place and let the dough rise for an hour, or until it has doubled in volume.
- Meanwhile, prepare the filling. Place the marzipan and ground pumpkin seeds in a pot. Pour the milk over it and gently heat the mixture. With a cooking spoon break up the marzipan into small pieces and keep stirring until the mixture is combined. Once the filling is smooth, remove it from the heat.
- Grease two baking pans with butter.
- When your dough has doubled in size, lightly flour your counter. Divide the dough in half and roll it out in a rectangle about 5 mm thick. Spread half of the prepared filling on the dough. Tightly roll up the dough from one side. Then cut the dough into 5 cm sections. As you place your rolls in the prepared pan, brush the sides of the rolls with butter. This will prevent them from sticking together.
- Repeat with the remaining dough. Let the rolls rise again for 30 minutes while you preheat the oven to 150° C using hot air.
- Bake the rolls for 25-30 minutes, until they are slightly golden. Let the rolls cool in the pan for 10 minutes before serving them.
Notes
The rolls can be frozen.
It is very common in Austria to bake with pumpkin seeds, even with pumpkin seed oil! While Americans use the pumpkin meat we love to bake with finely ground pumpkin seeds. I also love my mom’s green bundt cake made with pumpkin seed oil, but that’s for another time ;)
1 Comment
Peter A. Krobath
September 13, 2015 at 12:42 pmliebe menschen,
die petion fuer “bodenschutz fuer wien” _ ausloeser:”schließung selbsternteprojekt haschahof”/ wien
ist nun online (mehr Information dort).
bitte breit weiterleiten und unterschreiben (auch anonym möglich)
https://www.openpetition.eu/at/petition/online/bodenschutz-fuer-wien
vielen dank!
herzliche gruesse
die Initiator_innen
http://www.stadtfruchtwien.wordpress.com