No Refined Sugar

Halloween Pumpkin Roll

5
Average: 5 (5 votes)
(5 votes)
Halloween Pumpkin Roll

Halloween Pumpkin Roll - Pumpkin love in a roll. Photo: Iris-Lange Fricke

share Share
print
bookmark_border Copy URL
Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
370
calories
Calories

Healthy, because

Even smarter

Nutritional values

One serving of these rolls contains 70 percent of your daily requirement of vitamin A, which is beneficial for eye health.

The pumpkin buns taste best fresh, but they can also be frozen and defrosted if necessary.

1 roll contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein11 g(11 %)
Fat14 g(12 %)
Carbohydrates50 g(33 %)
Sugar added8 g(32 %)
Roughage5.3 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin K3.5 μg(6 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate69 μg(23 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C5 mg(5 %)
Potassium457 mg(11 %)
Calcium55 mg(6 %)
Magnesium63 mg(21 %)
Iron5.2 mg(35 %)
Iodine4 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids7.5 g
Uric acid110 mg
Cholesterol82 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
8
Ingredients
10 ounces Pumpkin
4 tablespoons Apple juice
16 ounces Spelt flour
1 ½ ounces Yeast
5 tablespoons Raw cane sugar
5 ounces lukewarm milk
½ teaspoon Vanilla
1 egg
6 tablespoons room temperature butter
½ teaspoon Ground cinnamon
1 pinch ground Cardamom
1 pinch salt
1 egg yolk
1 ounce Dark chocolate (70% cocoa content)
2 tablespoons Sour cream
How healthy are the main ingredients?
PumpkinApple juiceSpelt floureggsaltSour cream
Preparation

Kitchen utensils

1 Mixing bowl, 1 Pot

Preparation steps

1.

Wash, peel, core and chop the pumpkin. Put into a pot with the apple juice and cook on low heat for about 15 minutes until soft. Puree and let cool down.

2.

In the meantime, put flour in a bowl and press a depression in the middle. Crumble the yeast and add 1 teaspoon whole cane sugar and milk to the hollow. Cover the pre-dough and let it rise for 10 minutes.

3.

Add vanilla powder, remaining sugar, egg, butter, cinnamon, cardamom, salt and cooled pumpkin puree to the pre-dough. Knead everything to a smooth dough and let it rise covered for 1 hour.

4.

Divide the dough into 8 equally sized pieces and form into rolls. Place rosette-like on a baking tray lined with baking paper and let it rise for 10 minutes. Whisk the egg yolk with water and brush the pumpkin buns with it.

5.

Bake the pumpkin buns in a preheated oven at 180 °C / 350 °F for 20-30 minutes until golden brown. Remove from oven and let cool down.

6.

Coarsely chop the chocolate, melt it over a hot water bath and let it cool down a little. Stir sour cream. Decorate pumpkin roll with chocolate and sour cream.