I will tell you from the start that this recipe is for 24 buns, if you want fewer, reduce the quantities of the ingredients proportionally.

In a large bowl, combine together the warm milk, the sugar and the yeast and let sit for 10 minutes. 

Prepare the pumpkin puree in advance, you can find the recipe and ideas on how to preserve it on my website.

Now add to this mixture: the pumpkin puree, 1 egg, salt, vanilla extract and melted butter.

Whisk well to combine.

Stir in the flour, little by little - the quantity will vary between 800-1000g, depending on how thin the puree is.

Mix with a spoon and stop adding more flour when the dough is no longer tacky and wet.

Then turn dough onto the floured work space and knead with your hands until it's elastic, homogeneous and smooth.

Return dough to the bowl, cover with a towel or a plastic wrap and let rise for 40-60 minutes.

It should double its size and now you should be able to move on to the next steps.

Divide into 24 roughly equal parts.

Dust your hands with a bit of flour and shape into balls.

After shaping 24 balls of dough, let rest for 10 minutes.

Take each ball of dough and flatten gently with your hands. Place a tsp filling in the middle - I had quince jam mixed with chopped walnuts (for a denser filling, to prevent sogginess when baking).  

The kids also loved the buns with bits of (plain dark) chocolate inside.

Pull the edges up and shape into a bun.

Take some kitchen twine (about 80-90cm for each bun) and place the bun seam side down right in the middle of the twine.

Twist the twine up in the middle and wrap it around all sides of the bun, just like you see in the pictures.

It will be harder for the first 2 buns, but then you'll get the moves and it'll be a lot easier :)

When you finish, tie a knot at the base of the bun.

Don't make it too tight, just enough to hold itself around the bun.

If you don't want to complicate your life, use kitchen shears to cut slits around the bun, just like in the photo.

It's another way of making a pumpkin shape, but it won't be as good looking. 

Place the buns on a large parchment-lined baking sheet and allow to rise for 30 minutes at room temperature.

Look at the photo and compare the two methods of shaping the buns.

After they have risen, press your finger in the middle of the buns made with kitchen shears.

Carefully brush with eggwash, trying to avoid the twine, so that it's easier to remove.

Bake for 25-30 minutes in the preheated oven to 200 degrees C, until they are nice golden brown.

Let cool for a while on the baking sheet.

Place walnut bits in the holes in the middle of the buns.

Here you can see the pumpkin buns made with the kitchen shears.

It gets really fun when you need to remove the twine from the beautiful buns. I kind of cursed for the first 3 buns, but then I got used to it and it went quickly.

First, cut the twine at the top of the bun - use scissors or a small knife.

Then cut the twine at the bottom and pull it out of the bun.

The spectacular effect was worth all the effort, the buns which were cut with shears were also appreciated.

These pumpkin buns are fluffy, flavourful, soft, colourful - I recommend them!

Enjoy!