Pumpkin brioche: how to make it soft and fragrant!

INGREDIENTS
600g (4 3/4 cups) flour
1 egg
1/3 tsp salt
20g butter
7g dry yeast
80g (1/3 cup) sugar
100 g raw pumpkin puree
250ml (1 cup) milk

Almonds slices 

METHOD
1. In a bowl mix together warm milk with sugar and yeast. Add in egg, butter, pumpkin purée, and salt. Let the dough rise for 1 hour.
2. Divide into 4 pieces and transfer to the baking pan, let it rise for 30 minutes more. 
3. Spread with egg yolk and almond slices.
4. Bake at 180°C (350°F) for 15-20 minutes.
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