INGREDIENTS:  (for 12 pieces)

490g Manitoba flour
60g warm milk
13g fresh brewer’s yeast
1 egg
2 egg yolks
225g cooked pumpkin pulp
75g butter
Zest of 1/2 orange and 1/2 lemon (optional)

For the filling:
12 chocolate squares
12 teaspoons of apricot jam
12 cinnamon sticks
to taste a mixture of sugar and cinnamon
to taste kitchen twine

PREPARATION:

1. In a large container pour: the flour, then dissolve the yeast in the warm milk and also add the sugar. At this point pour the liquid mixture into the flour.
2. Add the eggs and start kneading.
3. Cook the pumpkin for 15 minutes in the microwave, then remove the peel and let it cool. Once cold, weigh 225g of pulp and mash it with the butter and citrus zest.
4. Add the pumpkin mixture to the dough and continue kneading by hand (also in a planetary mixer if you prefer). Once an elastic dough is obtained, we cover it with transparent film and let it rest for 30 minutes at room temperature.
5. Once the yeast time has passed, divide the dough into 12 pieces of approximately 80g.
6. Fill each piece with the filling of your choice, I used apricot jam and dark chocolate.
7. Close and gently form balls, then tie them with kitchen twine to give it the shape of a pumpkin, finishing with a cinnamon stick in the center to replicate the stem.
8. Let it sit for about 2 hours or until it doubles in size.
9. Brush with egg yolk so that the surface browns during cooking.
10. Cook at 175 degrees for 15/20 minutes.
11. Remove the kitchen string and dip the pumpkins in the sugar and cinnamon mixture.