I was surprisingly happy with how this recipe turned out! I was running out of space in my shelf as per usual and had a tin of pumpkin puree I realised I needed to use and after a little google for some inspo, I decided to make these! Disclaimer: I did not make this recipe from scratch and it was adapted from this recipe here.

Ingredients:

For the dough:

• 45ml milk (skimmed, whole, almond, whatever you have!)
• 1/2 tbsp unsalted butter
• 3 tbsp coconut sugar
• Pinch of salt
• 1 pack of dry active yeast
• 180g pumpkin puree
• 1 tbsp ground cinnamon
• 1/2 tsp nutmeg
• 100g strong whole wheat flour
• 100g plain flour (plus extra may be needed!)

For the filling:

• 3 tbsp coconut sugar
• 3 tbsp granulated sugar
• 2 tsp ground cinnamon
• 1/2 tbsp unsalted butter, melted

Method:

1. Coat a springform pan with some butter/coconut oil/spray oil and set aside
2. Mix together milk, butter, sugar and salt and sprinkle over the yeast. Set aside for 15-20 mins until the mixture shows bubbles. This may not work for a while (in my case) and I stirred it through after 20 mins and left for another 10 mins which did the job!
3. Gently stir in the pumpkin puree then the flour, a spoonful at a time
4. Once the dough is no longer wet, transfer to a floured surface and kneed for 8 minutes. Put the dough aside and prepare filling
5. Combine the coconut sugar together in a medium bowl
6. On a floured surface, roll out the dough until it is a rectangle approx 16×10 inches
7. With the melted butter, brush ontop of the pastry, leaving a 1 inch ‘non buttered’ surface along the 16 inch (longest) sides
8. Where you have brushed the butter, now add the filling mixture, again leaving a 1 inch space
9. Now gently roll the dough into a log, from 1 16 inch border to the other
10. Pinch to seal or use a little bit of water
11. Gently cut the log into 12 pieces and place into the pan
12. Cover with a wet cloth for about half an hour, before transferring to the oven
13. Bake on 180c for 20 mins, and allow to cool before eating!