Pumkin woth chocolate filling

Ingredients

Leaven

20 g	fresh yeast

1 spoon	cane sugar
50 ml	milk
50 g	plain flour
150 g	pumpkin puree (from 200 g of raw pumpkin that we just bake and blend)
150 ml	milk
50 g	coconut oil
2 spoons	cane sugar
2 spoons	maple syrup

Dough

450 g

plain flour

Filling

Carla 70% dark chocolate

Procedure

Clean the pumpkin, cut it and bake it for 20 minutes at 180 °C, then blend it into a puree after it cools down.
Crumble the yeast into a bowl, add a spoonful of cane sugar, 50 g of flour and 50 ml of lukewarm milk. Mix, cover and let rest for 10 minutes. The yeast will increase its volume and thicken.
Next, add the rest of the sugar, milk, flour and oil to the bowl. We make the dough and let it rise for an hour.
Divide the risen dough into 10-12 parts and wrap a piece of chocolate in each and make a bun. We wrap each bun with string to form a star.
Put on a baking sheet with baking paper. Brush with maple syrup and leave to rise for another 20 minutes. Then bake for 30 minutes at 180 °C,
Before serving, decorate with a piece of whole cinnamon, which will resemble a stem.