Warm the milk, the add the icing sugar, the vanilla sugar and crumble the fresh yeast.

In a large bowl stir the Flour, the Lemon Zest, the pinch of salt in. Add the rest of the ingredients and finally the yeast-milk, kneading a solid dough.

For the Filling, clean and grate the pumpkin. Pour some water on, simmering for 15 minutes. Add the rest of the ingredients, simmering further a few minutes.

Pin Roll the dough ball into a 20x30 centimetres size on a floured rolling board. Spoon the filling on the dough leaving around 15 millimetres out around the edges.

Roll up the dough like this:

Stick the fork into the roll at few places, letting the roll breath during baking period. This way the final baked roll won’t be cracked. Brush the top of the roll with egg yolk wash and place somewhere cool. After the egg wash dried, brush it again with egg whites placing back to that cool place before, just to dry again.

Preheat the oven to 200C° and bake roll for 15 minutes then turn down the 150C° for further 10 minutes baking.