{"id":10444,"date":"2013-11-04T08:45:39","date_gmt":"2013-11-04T07:45:39","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10444"},"modified":"2025-09-28T18:47:55","modified_gmt":"2025-09-28T16:47:55","slug":"krbis-zimtwirbelbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/11\/krbis-zimtwirbelbrot\/","title":{"rendered":"Pumpkin Cinnamon Swirl Bread"},"content":{"rendered":"

$\"K\u00fcrbis-Zimtwirbel-Brot\"$ <\/p>\n

I have a weakness for cinnamon. It does not matter in which way cinnamon is included \u00ednto a yeast dough – kanelfl\u00e4ta<\/a>, cinnamon waffles<\/a> or cinnamon rolls<\/a> \u2013 I love them all!<\/p>\n

And so I was hooked when I saw a Pumpkin Cinnamon Swirl Bread for the first time. I kept thinking about a recipe for some time. At the beginning I planned to use the dough of my Pumpkin Sandwich Bread<\/a> but\u00a0 then decided that this dough would be to soft. And so I came up with a new recipe at the end, with P\u00e2te Ferment\u00e9e and butternut pumpkin puree and a swirl made of sugar, cinnamon and a little bit flour. The flour in the filling helps to keep the layers of the swirl together. With the same thought in my mind I decided to brushed the dough with water instead of molten butter to stick the filling to the dough.<\/p>\n

The bread turned out as great as I hopede: a soft, fluffy crumb, a soft crust and the great taste of cinnamon and pumpkin \u2013 I love it!<\/p>\n

Pumpkin Cinnamon Swirl Bread<\/u><\/h1>\n
yields 2 Breads<\/p>\n
P\u00e2te Ferment\u00e9e $\"K\u00fcrbis-Zimtwirbel-Brot$ <\/p>\n
\n
300g flour Type 550<\/li>\n
200g Water<\/li>\n
3g fresh yeast<\/li>\n
6g Salt<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
700g flour Type 550<\/li>\n
500g Pumpkin puree (Butternut pumpkin, cooked in the microwave and pureed without additional liquid)<\/li>\n
50g Milk<\/li>\n
15g Salt<\/li>\n
20g fresh yeast<\/li>\n
70g sugar<\/li>\n
150g Butter<\/li>\n<\/ul>\n
Filling<\/p>\n
\n
150g sugar<\/li>\n
10g cinnamon<\/li>\n
10g flour<\/li>\n
some water<\/li>\n<\/ul>\n
<\/p>\n
Mix all ingredients for the P\u00e2te fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n
Knead all ingredients except the butter for 5 min at slow speed.<\/p>\n
The knead 10 min at slow speed. At last add the butter all at once and knead until the butter is completely incooperated.<\/p>\n
Proof for one hour.<\/p>\n
In the meantime butter two pans (30 cm length) and mix sugar, flour and cinnamon for the filling.<\/p>\n
Divide the dough into two equal pieces. Roll each piece into a square of 25 cm x 25cm to remove big air bubbles, roll the square into a log and rest it for 10 min. Roll then the logs into a square of 30cm x 30cm, brush the surface with some water and sprinkle both squares with half of the filling. Roll into a tight log and place the log into the pan.<\/p>\n
Proof for 2 hours.<\/p>\n
Bake with steam at 175\u00b0C for about 50min.<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
I have a weakness for cinnamon. It does not matter in which way cinnamon is included \u00ednto a yeast dough – kanelfl\u00e4ta, cinnamon waffles or cinnamon rolls \u2013 I love them all! And so I was hooked when I saw a Pumpkin Cinnamon Swirl Bread for the first time. I kept thinking about a recipe […]<\/p>\n","protected":false},"author":1,"featured_media":19835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[399,223,273,288],"class_list":["post-10444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-zimt","tag-kurbis","tag-nur-mit-hefe","tag-pate-fermentee"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10444"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10444\/revisions"}],"predecessor-version":[{"id":19834,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10444\/revisions\/19834"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19835"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}