Squash break with seeds and kernels
Recipe for soft squash fritters with flaxseed, sunflower seeds and sesame. They are delicious for the kids' lunchbox, for an afternoon snack, as a snack and a side dish for everything from soup to barbecue - and for breakfast. They are a sure hit in my family!
They are easy to bake, soft, juicy and simply taste so good – while being packed with fiber-rich grains and seeds.
Eat them as they are, or enjoy them warm, freshly baked and spread with butter or cheese.
Also try: carrot puree recipe >>.
Working time 30 minutes.
Quantity 12 pcs.
Freezable Yes
Squash break
3 timer
30 min.
2-3 days
And
12 pcs.
while I'm cooking
20 g yeast
3 dl room temperature water
1 tablespoon sugar
1 tsk salt
100 g whole wheat flour
400 g wheat flour
50g butter
1 egg
30 g flaxseed
30 g sunflower seeds
30 g sesame seeds
200 g squash, coarsely grated
Stir the yeast into a bowl of water and add the sugar, salt and whole wheat flour. Mix it together – preferably in a mixer. Add the wheat flour and knead the dough for 5 minutes. Add the butter in small cubes and knead the dough for another 5 minutes. Let the dough rise on the kitchen counter for an hour and a half.
Place the dough on a floured surface and make a well in the middle of the dough. Crack an egg into the well and add the grated squash, seeds and kernels. Fold the dough slightly around the filling and use a spatula to chop the dough into small pieces. Use the spatula to turn the dough with the filling as you go and chop the dough through again.
Divide the chopped dough into the number of buns and lift each piece onto a baking sheet lined with baking paper. Let the squash balls rise for an hour, covered with a clean cloth.
Bake in a preheated oven at 200 degrees Celsius for about 15-17 minutes, until golden and cooked through. Let cool slightly on a wire rack before serving.
