Prepare a dampfl, i.e. mix yeast with some lukewarm milk and a little sugar and make a thick dough with a little flour, let rise. Beat butter, sugar and yolks until fluffy. Add vanilla sugar, salt, rum and lemon zest. Add remaining flour, sugar and the risen steam and knead into a dough. Let rise again in a warm place.Boil milk, mix with pumpkin seed brittle, sugar, rum and cinnamon to a pumpkin brittle filling. Once again beat the dough and roll out into a rectangle. Spread filling on dough, fold into a roll and cut into 12 pieces. Place flat side down on baking sheet. Let rise again for 20 minutes. Bake in the preheated oven at 170 °C for about 20 minutes.For the pumpkin seed brittle: caramelize sugar in a pan and stir in the pumpkin seeds. Place the brittle on a lightly greased baking tray and allow to cool. Then coarsely grind the brittle with a moulinette.
Preparation Tip:
If desired, top with hot apricot jam or a powdered sugar glaze.
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