Pull-Apart Pumpkin Bread

Directions

• Peel and chop the squash. Boil it or steam it in a large pot, until softened. To understand if the squash is ready check it with a fork. If the fork enters easily inside the squash, it’s ready. Drain it and let it cool down completely.
• When the squash is cold, smash it with a fork and place it in a big bowl. add a pinch of salt, oil, egg, honey and mix it well.
• Make the dough. In another medium bowl, add flour with sugar and yeast. Mix it well and combine it to the squash, little by little. Start with 500g of flour and add the rest 250g if necessary. The dough will be very sticky at the beginning, so use a spoon to mix it. Make sure all the flour is incorporated before adding more of it. You will need to reach a smooth dough that feels soft under your palms, but not sticky. A dough that you can knead easily with your hands.
• Knead the dough. Place the dough over a well floured surface and knead it as if you were making know knead bread. After 10 minutes of kneading and folding, place the dough back into the bowl. Wrap the bowl hermetically and let it rise for 2h in a warm and dry place.
• Divide the dough. When the dough doubled in size remove it from the bowl and place it on a floured surface. Roll the dough gently with a rolling pin, just to flatten it a little bit to being able to cut it evenly. Cut the dough into half and each half into 3 pieces. Fold each piece on itself, the same way as you did before. give each piece a round shape.
• Second rise. Place 3 of the 6 balls into a plumcake baking pan, covered with parchment paper. Do the same with the rest of the balls or place all of the together in the same baking dish. Let the dough rest in a dry warm place. You can place it in the oven (switch on the light so it will get warm, but not hot) for about 40 minutes.
• Bake. Brush with yolk and milk . Preheat the oven to 170°C and cook it for about 40 minutes. Let the dough to cool down on a baking rack, so the bottom will breath and will not get moisty.