For 6 medium size buns: 2 2/3 cups (400 g) High Gluten Flour or Bread Flour
1 teaspoon Salt
2 teaspoons Sugar
2 teaspoons Active Dry Yeast 12 oz (350 g) Fresh Pumpkin, peeled and cut in chunks (or 9 oz - 250 g pumpking puree) About 1/3 cup (80-90 ml) Milk 6 (about 20 inch.-50 cm) Kitchen Cooking Twines For brushing the top: 1 egg yolks 2 tablespoons Milk For garnish: 3 Pecans Directions: Prepare the pumpkin puree: Place the pumpkin chunks on a steamer pot and cook for about 15-20 minutes, or untili they are fork-tender. If you haven’t a steamer pot, you can rost the pumpkin chunks in the oven at 350° F (180° C) for about 40-45 minutes. Process the pumpkin chunks until puree. Prepare the dough: In a big bowl place the flour, the salt and mix. Add the sugar, the active dry yeast and mix. Add the pumpkin puree and mix using a spoon; add gradually the milk to reach a soft, compact and slightly sticky dough. Knead for few seconds until the ingredients will be well combined (don’t over-knead the dough or it will become too sticky). Sprinkle some flour under and over the dough. Cover the bowl with plastic wrap and a tea towel and let it rise in a warm place for about 2 hours (or until double in size). Place the dough on a well-floured surface, knead for few seconds and form a big ball; split it in 6 equal portions. Take every piece of dough and form into a smooth ball. Shaping the pumpkins: Grease the 6 pieces of kitchen cooking twines using some vegetable oil. For each dough ball, place seam side down on the middle of a kitchen twine, wrap the kitchen twine around the dough to form 8 segments (do not wrap too tight). Place the wrapped ball on a backing tray lined with parchment paper. Space doughs two inches apart to allow them to expand. Cover with tea towel and let it rise for about 30-40 minutes. Brush the buns with an egg yolk and milk mixture. Bake in preheated oven at 375° F (190° C) for 10 minutes. Let them cool for about 40 minutes on a wire rack. Remove the kitchen twine: using a little scissor cut the kitchen twine on the top and under the buns; lift the twine pieces and pull them out from the back of the buns. Halve 3 pecans and insert them in the buns as pumpkin stalks.