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Loading...This beloved Bulgarian sweet pastry features a soft, enriched yeasted dough swirled around a fragrant filling of grated pumpkin, toasted walnuts, sugar, and warm cinnamon. Baked until deep golden and dusted with powdered sugar, it pairs perfectly with a cup of strong coffee or herbal tea on a cool afternoon.
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 6 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 21 gSugar
- 8 gProtein
- 170 mgSodium
- 240 mgPotassium
- 75 mgCalcium
- 2.5 mgIron
- 6 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the dough
- 500 g all-purpose flour, plus extra for dusting
- 200 ml whole milk, warmed to 38°C (100°F)
- 60 g granulated sugar
- 7 g active dry yeast (1 standard packet)
- 2 large eggs, room temperature
- 80 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
For the pumpkin-walnut filling
- 600 g butternut squash or sugar pumpkin, peeled and grated
- 200 g walnuts, finely chopped
- 150 g granulated sugar
- 2 tsp ground cinnamon
- Zest of 1 lemon
- 40 g unsalted butter, melted
- 1/4 tsp ground nutmeg
- 2 tbsp plain breadcrumbs (optional, for texture)
For brushing and finishing
- 1 large egg, beaten
- 1 tbsp whole milk
- 3 tbsp powdered sugar, for dusting
- 1/2 tsp ground cinnamon, for dusting
- 1 tbsp coarse sugar, optional for sparkle
Directions
- Activate the yeast by whisking it with the warm milk and 1 tablespoon of the sugar in a small bowl; let stand for 8 to 10 minutes until foamy and fragrant.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs, melted butter, vanilla, and the activated yeast mixture, then knead for 10 to 12 minutes by hand (or 6 to 8 minutes with a stand mixer and dough hook) until a soft, elastic, non-sticky dough forms.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1.5 hours, until roughly doubled in size.
- Meanwhile, prepare the filling: toss the grated pumpkin with the sugar in a colander and let sit for 15 minutes. Squeeze the pumpkin firmly in a clean kitchen towel to remove as much moisture as possible, then stir in the chopped walnuts, cinnamon, lemon zest, nutmeg, melted butter, and breadcrumbs if using.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle about 40 by 50 cm and 5 mm thick. Spread the filling evenly over the surface, leaving a 2 cm border along the far long edge.
- Starting from the long edge nearest you, roll the dough tightly into a log. Pinch the seam and both ends to seal, then carefully transfer the roll seam-side down onto a parchment-lined baking sheet, shaping it into a coil or 'S' if desired. Cover loosely and proof for 30 minutes.
- Preheat the oven to 180°C (350°F). Brush the risen roll with the egg-milk wash and bake for 40 to 45 minutes, until deep golden brown and hollow-sounding when tapped. Tent loosely with foil after 30 minutes if the top browns too quickly.
- Transfer the pastry to a wire rack and cool for at least 20 minutes. Whisk the powdered sugar with the 1/2 teaspoon cinnamon and dust generously over the roll before slicing into thick pieces and serving.
Cook’s Notes
- Squeeze the grated pumpkin thoroughly in a clean towel; excess moisture is the most common cause of a dense, gummy filling.
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes before chopping to deepen their nutty flavor.
- For a stronger citrus aroma, stir 1 tablespoon of fresh lemon juice into the filling along with the zest.
- Wrap leftovers tightly and store at room temperature for up to 2 days; warm slices briefly in a 150°C oven for a just-baked texture.
- Serve with lightly sweetened whipped sour cream or a scoop of vanilla ice cream for a more indulgent dessert.
