Pumpkin Bread

Place sliced pumpkin in a foil-covered baking dish. Cover the top with another foil sheet. Bake at 230°C for 30-40 minutes until soft enough to mash with a fork. (You can use canned pumpkin puree instead.) Blend or mash the baked pumpkin into a smooth puree. In a large bowl, mix warm milk, pumpkin puree, softened butter, and egg white (save the yolk for later).
Stir the mixture well, then add sugar, salt, and dry yeast. Sift in the flour and knead until the dough is soft and elastic. Cover with a damp towel and let it rest for 10-15 minutes. Then, let it rise in a warm place for about an hour or until it doubles in size.
Toast hazelnuts (or any nuts) in a pan, let them cool, and blend them with honey (or maple syrup) and chocolate into a smooth paste.
Once the dough has risen, knead it again and divide it into 10-15 equal parts. Flatten each piece, add a spoonful of the filling, and seal to form round buns.
Place the buns on a parchment-lined baking sheet and cover with plastic wrap for 10 minutes. Tie each bun gently with kitchen thread into 8 sections (like a pumpkin). Mix the yolk with water, brush the buns, and sprinkle with sugar.
Bake at 180°C for 20-25 minutes until golden brown. Remove the threads after baking. Serve and enjoy!