Cook pumpkin until tender. Then purée with a food processor or use a tin of pumpkin purée. Add sugar and yeast into a ¼ cup of warm water. Mix together until sugar is dissolved, then leave it for 10 minutes until yeast activate.

Break eggs and put egg yolks in a bowl and egg whites in separate bowl. Beat together egg yolks.

In a large bowl with flour, add salt, beaten egg yolks, melted butter, yeast mixture and 200g pumpkin purée. Mix all ingredients (about couple of minutes) until come together.
Put the dough in a slightly oily bowl.

Cover it with damp towel and proof the dough until is doubled in size(about 70 minutes).

Meanwhile, prepare filling ingredients: in a bowl mix all ingredients for filling.

Make small balls (11g each), set aside.

Once dough is ready, make pieces of 90 g each.Take a ball of dough and

Put it on a lightly floured surface, and press it down a bit.

Put one of filling balls in the middle of dough and give a flat shape to the dough

Coat kit string with flour.

Now, tie the string around the dough (as you see in the photos).

Cover it with a towel and leave it for 30 minutes.

After 30 minutes, brush dough with egg white glaze. Bake them for 12-15 minutes.

After making bread, remove kit strings and brush with melted butter, dust with powdered sugar and for finishing touch, use small pieces of walnuts and press it to top of each bread.

Ingrediets