Pumpkin Bread

Warm the milk until just lukewarm (not hot). Add the yeast and stir until dissolved.

In a large bowl, combine pumpkin purée, melted butter, and half of the beaten egg.

Add sugar and salt, and mix well. Pour in the milk–yeast mixture and stir to combine.

Add flour and mix until a soft dough forms. Cover with plastic wrap and let rest for 15 minutes.

Transfer dough to a floured surface and knead for at least 10 minutes. The dough will be slightly sticky — work quickly until smooth.

Place dough in a floured bowl, cover, and let rise for 1 hour at room temperature or until doubled in size.

Deflate the dough and knead lightly. Divide into 10 pieces (about 55 g each).

Flatten each piece and place 1 square of chocolate in the centre. Seal and shape into a smooth ball.

Place each ball in the centre of a long piece of string. Wrap the string around and under the ball to form 8 pumpkin-like sections.

Place shaped dough balls on a baking tray lined with parchment paper. Cover and let rise for 30 minutes.

Preheat oven to 180°C (350°F).

Brush tops with remaining beaten egg.

Bake until golden brown

Cool on a wire rack.

Gently remove the string once cooled

Add a green fondant stem in the centre and a red fondant foot underneath.

Finish with candy eyes for a fun pumpkin look!