Pumpkin shaped mini-brioche: cute and extra fluffy!

It's pumpkin time! Here is a cute and delicious idea for October

 

INGREDIENTS (for 12pcs).
490g of manitoba flour.
60ml of warm milk.
13g of fresh yeast.
1 egg.
2 yolks.
225g of cooked pumpkin pulp.
75g of butter.
peel of 1/2 peanut and 1/2 lemon (optional).

To stuff:
12 squares of chocolate.
12 teaspoons of apricot jam.
12 cinnamon sticks.
Sugar and cinnamon mix to taste
Kitchen string to taste

METHOD
1. In a large container, pour: flour, then dissolve the yeast in warm milk and add sugar. At this point pour the liquid mixture into the flour.
2. Add the eggs and mix.
3. Cook the pumpkin for 15 minutes in the microwave, then remove the peel and let it cool. Once cold, weigh 225g of pulp and blend with butter and citrus zest.
4. Add the pumpkin mixture to the dough and continue to mix by hand (if you prefer also in a planetarium). Once you have an elastic dough, cover it with plastic wrap and let stand for 30 minutes at room temperature.
5. After the rising time, divide the dough into 12 pieces of about 80g.
6. Stuff each piece with the filling you prefer, we used apricot jam and dark chocolate..
7. Close and gently shape the balls, then tie with the kitchen string to give the shape of the pumpkin, and finish with a cinnamon stick in the center, to replicate the stalk.
8. Let it rise for about 2 hours until it doubles.
9. Turn it off with the yolk to make the surface golden in cooking.
10. Cook at 175 C°/F°  for 15/20 minutes.
11. Remove the kitchen string and dip the pumpkins in the sugar and cinnamon mix.