PUMPKIN-MACCHIATO & SWEET YEAST-HOKKAIDO

Ingredients:

BASE FOR PUMPKIN-PURÈE:

  • 1 Hokkaido-Pumpkin á 700g, grated
  • 500 ml water

PASTRIES:

  • 1 cube yeast
  • 580 g wheat flour
  • Pinch of salt
  • 100 g sugar
  • 80 g Alsan, room temperature
  • 80 ml soy-drink vanilla
  • 200 g pumpkin purée

FILLING:

  • 200 g pecans
  • 2 tbsp sugar
  • 30 ml soy-drink vanilla

Also:

  • Yarn
  • Baking paper

PUMPKIN-SYRUP:

  • Pumpkin purée
  • 1 Orange, juice and zest
  • 300 ml water
  • 200 g brown sugar
  • ½ vanilla bean
  • 1 tsp cinnamon, ground
  • ¼ tsp cloves, ground
  • ¼ tsp chili powder

PUMPKIN-MACCHIATO (1 Portion)

  • 1-2 tbsp pumpkin purée
  • 2-3 tbsp pumpkin-syrup
  • 150 ml oat drink
  • Double espresso per portion
  • Pinch cinnamon for decoration

Preparation:

  1. Wash, halve and core pumpkin. Cut into large pieces and grate with peel. Give grated pumpkin in a large bowl, add 500ml water and let simmer for 20 minutes until done, stirring from time to time.
  2. Puree with a blender for a few minutes. Use 200g for the pastries and the rest for the macchiato.

Yeast-Pastries:

  1. Crumble yeast in a bowl and mix with 1 tsp sugar and 1 tbsp lukewarm soy-drink until smooth. Cover with a rag and let rest at a warm place for 20 minutes.
  2. Give flour in a bowl, add a pinch of salt, yeast mixture, sugar, Alsan, 20ml vanilla soy-drink and 200g pumpkin puree. Knead everything to a homogenous, smooth yeast dough and let rest at a warm place for another 15 minutes.
  3. Save 6 pecans for decoration and chop the remaining nuts coarsely in a blender. Mix chopped nuts with sugar and vanilla soy-drink.
  4. Separate dough in 6 evenly pieces und knead each to a ball. Flatten by hand and give 1 tbsp nut-purée in the middle of each. Fold dough around the purée and form balls again. Wrap a long yarn crosswise around each ball – that’s how the dough takes its pumpkin-shape. Stick a pecan in the upper middle of each ball.
    Put the dough balls on a baking tray, lined with baking paper. Let rest for 10 minutes and brush with some vanilla soy-drink. Bake for 35-40 minutes at 190 °C. Brush a second time after 20 minutes of baking.
    Let cool, cut of the yarn and remove it carefully.

Pumpkin-Syrup:

  1. Take 1-2 tbsp pumpkin-purée per portion and set aside. Give remaining purée in a large pot, together with freshly squeezed juice and grated zest of an orange and water.
  2. Mix with brown sugar, pulp of ½ vanilla bean, cinnamon, ground cloves and chili powder. Heat while stirring until the sugar is caramelized and the ingredients turn into a sticky golden-brown syrup. Take from the oven and press through a fine sieve. Fill in glass jars immediately and let cool.

Pumpkin-Macchiato (1 Portion):

  1. Beat 150 ml oat drink with a milk foamer. Give 1-2 tbsp pumpkin purée in a coffee glass, pour in 2-3 tbsp pumpkin syrup and add 100ml oat drink. Pour a hot, double espresso in the glass and add the remaining, foamy, oat drink.
  2. Decorate with a pinch cinnamon.

Our tip: Bring the spicy syrup to the breakfast table: try almond yoghurt (Provamel Bio SOJA Joghurtalternative Mandel, 500g) with fresh mango and a splash pumpkin-syrup for the extra kick!

Portion: 6 people

Recipe: Sophie Mathisz / photo: Marcus Maly

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