Pumpkin Brioche

Cut the pumpkin into small chunks. Transfer to a pot and add water.

Cover and simmer over medium heat for about 15 minutes until the flesh is very soft.

Mash into a smooth purée.

Transfer to a plate and let cool.

Mix together the starter, eggs, sugar, milk, flour, salt, pumpkin purée, and cinnamon until the ingredients are combined.

Cover and let rest for 1 hour at room temperature.

Add softened butter and knead the dough thoroughly until fully incorporated.

Let the dough ferment for 2 hours 40 minutes, performing 4 stretch-and-folds every 40 minutes.

After the last fold, cover and let rest for another 1 hour at room temperature.

Refrigerate the dough for 9–10 hours.

Remove the dough from the fridge and divide into 3 portions.

Shape each portion into a ball and let rest under a towel for 1 hour.

Form into rolls.

Place the shaped pieces into a pan and let proof for 4 hours.

Before baking, brush the surface with egg yolk mixed with milk.