Autumn recipes from the Black Forest

Bring the finest Bären cuisine into your home with recipes for our colourful autumn pumpkin crumble cake and our delicious vegan pumpkin cinnamon rolls.

Pumpkin crumble cake

Easy to make / Takes approx. 40 minutes

For the baking tray
some fat

Pumpkin topping
Approximately 1 ½ kg pumpkins, e.g. edible pumpkin (winter pumpkin)

Kneaded dough
350 g wheat flour
4 level teaspoons baking powder
80 g sugar
1 egg (size M)
50 ml cooking oil, e.g. sunflower oil
150 g yoghurt

Crumble dough
200 g wheat flour
100 g sugar
150 g soft butter or margarine
½ teaspoon ground nutmeg

Instructions

1. Preparation
   Grease the baking tray. Preheat the oven.
   Top and bottom heat: approx. 200 °C
   Fan oven: approx. 180 °C
2. Pumpkin topping
   Cut the pumpkin into wedges, remove the seeds, peel and cut the flesh into small cubes.
3. Kneaded dough
   Mix the flour and baking powder in a mixing bowl. Add the remaining ingredients and briefly mix everything with a mixer (dough hook) on the lowest setting, then on the highest setting until you have a smooth dough. Roll out the dough on the baking tray and spread the pumpkin cubes on top.
4. Crumble dough
   Put the flour in a mixing bowl, add the remaining ingredients and mix everything with a mixer (beaters) until you have fine crumbs. Spread the crumble over the pumpkin topping and place the baking tray in the oven.
   
   Baking time: approx. 30 minutes.
   Leave the cake to cool on the baking tray on a cooling rack.

Vegan pumpkin and cinnamon roll

Preparation: 40 minutes  Baking: 25 minutes  

For the baking dish (approx. 30 x 25 cm)
Some (vegan) margarine

Pumpkin purée
Approximately 450 g Hokkaido pumpkins
7–8 tablespoons water

Yeast dough
150 ml almond milk
65 g vegan margarine
500 g wheat flour
1 packet dry yeast
50 g brown sugar
1 pinch salt

Filling
100 g (vegan) margarine (soft)
50 g brown sugar
2 level teaspoons ground cinnamon

Icing
Approximately 50 g icing sugar
1 - 1 ½ teaspoons hot water

How do I bake vegan pumpkin and cinnamon rolls myself?

1. Pumpkin purée
   Wash the pumpkin, cut into wedges and remove the seeds and fibres. Cut the pumpkin into large pieces and bring to the boil with the water. Cover and cook for about 10 minutes until soft, stirring occasionally (add more water if necessary if it boils away). Then purée and leave to cool.
2. Prepare the yeast dough.
   Grease a baking dish with margarine. Heat the almond milk and melt the margarine in it.
3. Prepare the yeast dough
   Carefully mix the flour and yeast in a mixing bowl. Add 150 g pumpkin purée, the remaining ingredients and the warm almond milk and margarine mixture. Knead everything briefly with a mixer (dough hook) on the lowest setting, then on the highest setting for about 5 minutes until you have a smooth dough. Cover the dough and leave it in a warm place until it has visibly increased in size.
4. Prepare the pumpkin filling
   Mix the remaining pumpkin purée (approx. 200 g), margarine, sugar and cinnamon with a mixer (beaters).
5. Shaping the cinnamon rolls
   Knead the dough again briefly on a lightly floured work surface and roll out into a rectangle (approx. 60 x 25 cm). Spread the filling on top, leaving a 1 cm border on each long side. Roll up the dough tightly from the long side. Cut the roll into approx. 16 slices, each approx. 3.5 cm wide, and place them in the baking dish with the cut surface facing upwards.
   Preheat the oven: top and bottom heat: approx. 180 °C / hot air: approx. 160 °C
6. Leave the dough rolls in a warm place until they have visibly increased in size. 
   Then place the tin on the rack in the oven - Shelf position: middle
   Baking time: approx. 25 minutes
   Remove the cinnamon rolls from the oven and leave to cool.
7. Decorate the cinnamon rolls
   Mix the icing sugar with water and a little vanilla from the mill to form a thick glaze. Drizzle over the pumpkin cinnamon rolls. 

Have fun baking!

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