Pumpkin bread

Ingredients:

420 g flour with 12% protein

7 g dry yeast

50 ml of milk

200 pumpkin pulp

50 g of sugar

2 yolks and 1 egg

1 teaspoon vanilla sugar

½ teaspoon of salt

Grated peel from 1 orange

50 g soft butter

For the filling:

200 g pumpkin pulp

30 g of starch

50 g of sugar

1 teaspoon vanilla sugar

1 teaspoon cinnamon

For the topping:

1 egg yolk + 1 tablespoon milk

30 g sliced ​​almonds

Start with the pumpkin pulp because it needs a little preparation beforehand. We will need to cook the pumpkin first, then puree it. To begin with, we will prepare the entire amount of pumpkin in the oven (that is, the 200 g for the dough and the 200 g for the filling), we will turn it into puree, after which we will use it separately.

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