Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (240ml) warm milk
  • 2 tbsp (25g) melted butter
  • 2 tbsp (25g) granulated sugar
  • 2 1/4 tsp (7g) active dry yeast
  • 1/2 tsp (3g) salt
  • 2 tbsp (30g) pumpkin puree
  • 1/2 tsp (1g) ground cinnamon
  • 1 large egg
  • 1 tbsp (15ml) water
  • 1 small cinnamon stick

Instructions:

  1. Whisk warm milk, sugar, and yeast in a mixing bowl. Let sit for 5-10 minutes until foamy.
  2. Stir in melted butter, pumpkin puree, cinnamon, and salt. Gradually add flour until a soft dough forms.
  3. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
  4. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Gently punch down the dough and shape it into one large, smooth ball.
  6. Place the ball on parchment paper and tie 3-4 lengths of food-grade kitchen twine around the dough in a cross or star pattern, tying loosely enough to allow for growth.
  7. Cover and let the shaped dough rest for 30 minutes.
  8. Lightly score vertical lines into each pumpkin segment using a razor blade.
  9. Whisk the egg and water together, then brush the egg wash over the entire surface.
  10. Press a cinnamon stick into the top center to serve as the stem.
  11. Bake at 375°F (190°C) for 25–30 minutes until the crust is deep golden brown.