Clean the pumpkin of its skin and seeds, making sure to remove the core completely. Once you have obtained the pulp, cut it into uniform-sized cubes to ensure even cooking. Place the cubes on a baking tray lined with parchment paper, making sure to arrange them in a single layer. Place the tray in a preheated oven at 180 degrees Celsius and bake for about 30 minutes or until the pumpkin becomes soft, easily pierced with a fork. After baking, let the pumpkin cool, then mash it using a blender or a fork until you achieve a smooth and creamy puree.
In a separate bowl, dissolve the yeast in 25 g of sugar, then dilute the mixture with warm milk. Add 50 g of flour and mix well. Cover the bowl with plastic wrap and let it sit in a warm place for 10-20 minutes until the yeast activates and forms bubbles. In another bowl, sift the flour, starting with only 450 g. Add the pumpkin puree, the activated yeast, eggs, dough sugar, grated orange zest, vanilla seeds, and salt. Knead the mixture until the ingredients come together and the dough becomes homogeneous.
If the dough seems too soft, gradually add the remaining flour, 25-30 g at a time, until you achieve the right consistency. When the dough becomes elastic, incorporate the melted and cooled butter, continuing to knead until the dough is smooth and easily pulls away from the bowl and hands. Place it in an oiled bowl, cover it well, and let it rise in a warm place until it doubles in volume.
After it has risen, turn the dough out onto a lightly floured work surface and divide it into two equal pieces. Take the first piece and roll it out with your hands or a rolling pin into a rectangular sheet about 1-1.5 cm thick. Spread half of the nutella on top, then roll the sheet into a log. Repeat the process with the second piece of dough. Gently braid the two logs and transfer them to a large loaf pan, measuring 30 x 14 cm, lined with parchment paper. Let it rise for another 45 minutes in a warm, draft-free place, or until the dough reaches the top edge of the pan.
After it has risen, brush the loaf with a beaten egg yolk mixed with warm milk and sprinkle brown sugar on top. Place the tray in the well-heated oven, allowing the loaf to bake for 35-40 minutes at 180 degrees or until it becomes nicely browned. Be careful, as this loaf tends to brown faster on the surface; check it regularly, and if necessary, cover it with a piece of parchment paper, but not before the first 30 minutes of baking. Once baked, remove the loaf from the pan and let it cool on a rack, turned on its side. Serve it sliced, enjoying the delicious aroma of pumpkin and nutella. This is a perfect recipe to bring a touch of warmth and comfort on cool autumn days.
In a separate bowl, dissolve the yeast in 25 g of sugar, then dilute the mixture with warm milk. Add 50 g of flour and mix well. Cover the bowl with plastic wrap and let it sit in a warm place for 10-20 minutes until the yeast activates and forms bubbles. In another bowl, sift the flour, starting with only 450 g. Add the pumpkin puree, the activated yeast, eggs, dough sugar, grated orange zest, vanilla seeds, and salt. Knead the mixture until the ingredients come together and the dough becomes homogeneous.
If the dough seems too soft, gradually add the remaining flour, 25-30 g at a time, until you achieve the right consistency. When the dough becomes elastic, incorporate the melted and cooled butter, continuing to knead until the dough is smooth and easily pulls away from the bowl and hands. Place it in an oiled bowl, cover it well, and let it rise in a warm place until it doubles in volume.
After it has risen, turn the dough out onto a lightly floured work surface and divide it into two equal pieces. Take the first piece and roll it out with your hands or a rolling pin into a rectangular sheet about 1-1.5 cm thick. Spread half of the nutella on top, then roll the sheet into a log. Repeat the process with the second piece of dough. Gently braid the two logs and transfer them to a large loaf pan, measuring 30 x 14 cm, lined with parchment paper. Let it rise for another 45 minutes in a warm, draft-free place, or until the dough reaches the top edge of the pan.
After it has risen, brush the loaf with a beaten egg yolk mixed with warm milk and sprinkle brown sugar on top. Place the tray in the well-heated oven, allowing the loaf to bake for 35-40 minutes at 180 degrees or until it becomes nicely browned. Be careful, as this loaf tends to brown faster on the surface; check it regularly, and if necessary, cover it with a piece of parchment paper, but not before the first 30 minutes of baking. Once baked, remove the loaf from the pan and let it cool on a rack, turned on its side. Serve it sliced, enjoying the delicious aroma of pumpkin and nutella. This is a perfect recipe to bring a touch of warmth and comfort on cool autumn days.
Ingredients
Dough - 200 g pumpkin pulp (mandatory, baked in the oven!) - 25 g fresh yeast / 7 g dehydrated yeast - 25 g sugar (for yeast activation) - 50 ml warm milk - 50 g flour - 450-475 g flour, for the dough - 2 eggs, at room temperature - 80 g sugar, for the dough - zest of 1 orange - seeds from 1 vanilla pod - a pinch of salt - 60 g butter, melted and cooled. Others: - 6 heaping tablespoons of Nutella (I added more) - 1 egg yolk + 3 tablespoons of milk (for brushing) - 1 tablespoon of brown sugar (for sprinkling the bread)