Pumpkin brioche: soft and beautiful to look at!

INGREDIENTS:    (for 12 pieces)

490 g Manitoba flour
60 g lukewarm milk
13 g fresh brewer’s yeast
1 egg
2 egg yolks
225 g cooked pumpkin pulp
75 g butter
Zest of 1/2 orange and 1/2 lemon (optional )

For the filling:
12 squares of chocolate
12 teaspoons of apricot jam
12 cinnamon sticks
to taste a mixture of sugar and cinnamon
to taste kitchen string

PREPARATION:

1. In a large container pour: the flour, then dissolve the yeast in the lukewarm milk and also add the sugar. At this point, pour the liquid mixture into the flour.
2. Add the eggs and start kneading.
3. Cook the pumpkin for 15 minutes in the microwave, then remove the skin and let it cool. Once cooled, weigh 225 g of pulp and mash it with the butter and citrus zest.
4. Add the pumpkin mixture to the dough and continue to knead by hand (also with a planetary mixer if you prefer). Once an elastic dough is obtained, it is covered with transparent film and left to rest for 30 minutes at room temperature.
5. Once the yeast time has elapsed, divide the dough into 12 pieces of approximately 80g.
6. Fill each piece with the filling of your choice, I used apricot jam and dark chocolate.
7. Close and gently shape into balls, then tie with kitchen twine to give it the shape of a pumpkin, finishing with a cinnamon stick in the center to replicate the stem.
8. Let it sit for about 2 hours or until it doubles in volume.
9. Brush with egg yolk so that the surface browns during cooking.
10. Cook at 175 degrees for 15/20 minutes.
11. Remove the kitchen wire and immerse the pumpkins in the sugar and cinnamon mixture.