These cute pumpkin breads are soft, moist and simply baked with lovely taste of cinnamon, cardamom and walnuts.
Ingredients for dough
200g pumpkin purée
450g plain flour
25g melted butter
25g white sugar
2tsp dried yeast
Ingredients for filling
2tbsp crushed walnuts or pecans
40g pumpkin puree
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. Cove 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 90g each. Take a ball of dough, 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).Place all doughs in a baking tray. Cover it with a towel and leave it for 30 minutes.
Preheat the oven to 180C.
After 30 minutes, brush doughs 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.