Steps

• Prepare a starter by placing 1/3 cup of water, 1/3 cup of flour, and the yeast in a bowl. Mix with a fork and cover with plastic wrap. Let rise in a warm place for about 1 hour or until well risen and bubbly. Meanwhile, in a bowl, mix the pumpkin pulp, salt, sugar, grated orange zest, and liqueur.
  In the bowl of the mixer or bread machine, add the starter, half of the flour, and start the machine, kneading until a well-incorporated dough is obtained.
  Add one egg and 1/3 of the remaining flour.
  Knead again until incorporated.
  Add the second egg and 1/3 of the flour.
  Work without losing the dough’s elasticity.
  Add the last egg with the flour, and the pumpkin cream prepared earlier.
  Work the dough well and only when smooth, begin adding the oil in three parts.
  Stop the machine, transfer the dough to a bowl, and cover with plastic wrap.
  Let rest for 30 minutes and refrigerate overnight.

  The next morning, take the dough out of the fridge and let it sit at room temperature for an hour.
  Move the dough to a lightly floured work surface and give it a turn of tight folds.
  Let rest for 15 minutes and divide into 4 equal parts.
  Form 4 long ropes about 3/4 inch in diameter.
  Braid and transfer to a baking tray lined with parchment paper.

  Cover with a cloth and let rise at 75°F (in the oven with the light on). Wait for it to double in size, about 2 hours.

  Brush with egg white and bake in a preheated static oven at 390°F for the first 10 minutes.

  Lower the temperature to 355°F and continue baking for another 30 minutes. Remove from oven and let cool before serving.