Preparation

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

  Ensure the pumpkin is soft and quite dry.

  In a bowl, place the cooked pumpkin 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.

  

• Place 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 act for a few minutes; it should swell up almost to overflow. This way, it will be activated.

  

• On a work surface, place the Manitoba flour, all-purpose flour, finely chopped walnuts mixed with sugar, pumpkin puree, egg, the yeast mix, 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’s too soft, add a bit of 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 towel, and let it rise for about 2 hours in a warm place until it has at least doubled.

  

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

  

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

  

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

  

• Now proceed with forming 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 another hour, covering them with plastic wrap and a clean towel.

  Remove the tray 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 out of the oven, gently remove the string wrapping them. Try to slide it out, not pull it, so you don’t ruin them.

  

• They are ready to be enjoyed!