Preparation

• Wash the pumpkin, peel it (I use a vegetable peeler), cut it into thick slices, then into cubes, place them on a baking sheet lined with parchment paper, and bake at 356°F for about 15 minutes.

  Check that the pumpkin is soft and rather dry.

  Put the cooked pumpkin in a bowl and mash it with a fork until it becomes a puree.

  If you prefer, you can cook it in the microwave for about 20 minutes.

  

• Put the milk in a glass and warm it in the microwave for a few seconds. It should not be too hot.

  Add the crumbled fresh yeast, sugar, and flour to the warm milk.

  Let it sit for a few minutes until it swells up almost to the top of the glass. This way it will be activated.

  

• On a work surface, make a well with the Manitoba flour, the all-purpose flour, the finely chopped walnuts with sugar, the pumpkin puree, the egg, the yeast mixture, and about half of the butter.

  

• Start kneading the ingredients, continue for at least five minutes, until you get a soft, slightly sticky ball. Make circles with your hand, rotating the ball on the work surface. If it is too soft, add a bit more flour.

  When the dough is elastic, add the remaining butter in three parts, letting it absorb completely each time.

  

• At this point, place the dough in a lightly floured bowl, cover it with plastic wrap and a cloth, and let it rise for about 2 hours in a warm place, you should see it at least double in size.

  

• Remove the dough from the container, divide it into about ten balls weighing about 2.3 oz each. Place them on a floured work surface and let them rise for about an hour, they should double in volume.

  

• Flatten the ball with your hands to form a circle, place a tablespoon of berry jam inside each. Lightly moisten the edges, fold the disk in half, and seal it well, then seal the edges well.

  

• Take a piece of kitchen twine and pass it through a small bowl where you have put a little oil. This will ensure it does not stick to the mini pumpkins.

  

• Now proceed with wrapping the pumpkin.

  Cut about 20 inches of twine and start tying the dough as shown in the photos.

  

• Place the pumpkins on a baking sheet lined with parchment paper and let them rest for an hour, covering them with plastic wrap and a clean towel.

  Remove the baking sheet from the oven and preheat it. Bake at 338°F for 15 minutes and then at 356°F for 5 minutes

  

• Once your pumpkins are baked, gently remove the thread wrapping them. Try to slide it off, not pull it, this way you won’t damage them.

  

• Here they are ready to be enjoyed!