Name: Pumpkin Bread
Total time: 3 h
Yield: 12 pieces
Ingredients: 360g bread flour; 30g sugar; 2g salt; 6g yeast; 250g milk; 25g butter; 80g butter; 50g caster sugar; 32g egg; 140g plain flour; 16g almond powder

What you need

Dough :

Bread
Flour

360g

Sugar

30g

Salt

Yeast

Milk

250g

Butter

25g

Pumpkin Top :

Butter

80g

Caster
Sugar

50g

Egg

32g

Plain
Flour

140g

Almond
Powder

16g

What to do

Pumpkin Top

Soften the Butter: Remove the butter from the fridge and let it sit at room temperature until it becomes soft.
Mix Ingredients in Order: In a mixing bowl, mix the softened butter with the caster sugar until light and fluffy. Gradually add the egg, mixing well after each addition. Then, add the plain flour, followed by the almond powder, and mix until everything is well combined and forms a smooth dough.
Chill the Mixture: Cover the dough and refrigerate it for about an hour, or until it firms up.
Portion the Dough: Once the dough has hardened, divide it into 12 equal portions. Return the portions to the fridge to keep them chilled until ready to use with the main bread dough.

Dough

Mix Ingredients : In a mixing bowl, combine all ingredients (except the butter). Knead on low speed for 3 minutes until a rough dough forms.
Add Butter and Knead : Add the butter to the dough and continue kneading at medium speed for about 4 minutes until the dough is smooth and elastic.
First Proofing : Shape the dough into a round shape and place it in a warm area to rise until it doubles in size, covering it with a wet cloth to prevent drying out.
[Rising time varies with temperature, it may take around 1 hour in summer and up to 2 hours in winter.]
Check Proofing : Gently poke the dough with a finger; if a hole forms and stays without shrinking, the dough is ready.
Degas and Portion : Press the dough gently to release air bubbles, then divide it into 12 equal portions (about 55g each). Shape each portion into a round ball and let them rest for 15 minutes.
Shape the Bread : Enclose each portion of the dough with a piece of the chilled pumpkin top dough, ensuring it is fully covered. Then, use a dough scraper, to gently create a pattern on the surface.
Second Proofing : Allow the shaped dough to proof for at least 30 minutes, or until it increases by at least 80% in size (ideally doubles).
[Proofing time also depends on the weather. In summer, it may take 30 minutes, while in winter, it could be up to 1 hour.]
Pre-Baking Preparation : Brush the tops of the dough with milk for a glossy finish after baking.
Bake : Preheat the oven to 240°C (464°F) for 3 minutes, then bake at 180°C (356°F) for 20 minutes.
[Ovens vary, so adjust the time and temperature as needed to get the best results.]