Pumpkin bread shaped like pumpkins and filled with chocolate pumpkin.
Use twine or cut grooves to make the pumpkin shape.
Bake and serve the rolls.
Ingredients
Dough
160g (3/4 cup) pumpkin puree
115g (1/2 cup) sourdough starter
50g (1/4 cup) oil
50g (1/4 cup) sugar
1/2 tsp salt
1 tsp cinnamon
240-300g (2 - 2 1/2 cups) all-purpose flour
1 tbsp cocoa powder
Filling
160g (3/4 cup) pumpkin puree
2 tbsp sugar
1 tsp cinnamon
40g dark chocolate (70% or higher)
45g (1/4 cup) semi-sweet chocolate chips
Instructions
Make the rolls. Combine all dough ingredients except the cocoa powder in a large bowl or stand mixer. Knead until a smooth dough forms.
Pull a 2-inch ball out of the dough. Knead the cocoa powder into this small ball. Place both dough balls in a greased bowl and cover.
Let the dough rise until slightly puffy. Depending on your starter's activity, this can take 4-12 hours.
Make the filling. In a small saucepan, combine the pumpkin, sugar, and cinnamon. Bring it to a high temperature, stirring frequently to avoid burning.
Turn off the heat and fold the chocolate in. Mix until smooth.
Form the rolls. Split the large ball of dough into 8 equal pieces. Roll each one into a ball and let them sit for 10 minutes.
Meanwhile, split the chocolate dough into 8 pieces. Roll these into balls and set aside.
Roll each of the large balls into a flat circle, about 1/4 inch thick. Place a large spoonful of the chocolate mixture on it, and fold the dough around it. Repeat for all of the balls.
Form the chocolate balls into stems and place them on top of the stuffed pumpkin rolls.
To form the pumpkin shape, use oil-soaked cooking twine or cut grooves into the pumpkins. Cover the pumpkins and let them rise for an hour.
Preheat oven to 375 F. Bake uncovered for 20 to 25 minutes until lightly browned on top. Let cool slightly before serving.
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