How to make
For the batter, puree the boiled pumpkin and if it's hot, leave it to cool to body temperature.
In the bowl of a mixer, beat the eggs, sugar, milk, vanilla, lemon juice, a spoonful or two of oil and the pumpkin puree. I also added some of the water from boiling the pumpkin and then had to add a little more flour than the indicated amount.
Add the flour and crushed fresh yeast and mix with the food processor with the dough attachments, since it will be quite sticky at first. You don't need to activate the yeast in advance, because the dough will go through two fermentations anyway.
When the ingredients are combined, start adding the softened butter, piece by piece, until it's all absorbed. 3-4 minutes of intense kneading with the device are enough. If the dough is very soft, sprinkle with more flour.
Cover the bowl and leave it to rise for about 1 hour.
Once ready, transfer it onto a floured surface (with corn or plain flour), shape it into a ball and leave it to rest again while you prepare the filling.
For it, just mix the pureed boiled pumpkin, softened butter, cocoa, vanilla, sugar, nutmeg and almond flour. It should have the consistency of chocolate spread.
Roll out the ball of dough into a large rectangle, spread it with the cocoa-pumpkin mixture and roll it up. While working with the dough, grease your hands, so that it does not stick to you.
Cut the roll into circles and arrange them on two baking trays lined with baking paper, by leaving a space between each snail.
Cover the snails with a clean kitchen towel and leave them to rise for 30-40 minutes.
Bake them in a 360°F (180°C) oven with a fan for about 15 minutes, or until they have deliciously browned.
Sprinkle the finished pumpkin snails with cocoa filling with powdered sugar.
* They are best the same day they are baked - fluffy, super aromatic, with a great crust.
The next day they are still wonderful, but the crust will have softened, since they are usually stored in a closed container or bag, which slightly steams the dough.
Enjoy!
