Directions

1. Add pumpkin purée, milk, sugar, and butter in a large bowl.

2. Gently beat the egg. Divide the beaten egg into two equal parts and set aside one part.
3. Add the second part of the beaten egg to the bowl. Then, mix all ingredients using an electric mixer with a dough hook attachment.
4. Add the yeast to the mixture and set it aside for 5 minutes to activate it.
5. Whisk flour and salt, and gradually add the mixture to the batter. Stir and set aside for 10 minutes.
6. Knead the dough on medium-low speed (or with your hands) until it is smooth and cleanly pulled away from the sides of the bowl.
7. Form the dough into a ball and place it in a greased bowl. Cover the bowl and set aside for 1 hour.
8. While waiting for the dough to rise, prepare 9 long strings. Place the strings in a bowl and coat them with olive oil to prevent them from sticking to the dough when baking.
9. After an hour, the dough should double in size. Divide the dough into 9 wedges and roll them to make 9 balls.
10. Preheat the oven to 350 °F.
11. Tie the string around each dough ball in a way that it’s divided into 8 equal parts. Do not tie too tightly, as the dough will continue to rise during baking.
12. Brush each dough ball with the remaining egg wash and bake for 20 to 25 minutes or until golden brown.
13. Remove the buns from the oven. While they are still hot, brush a thin layer of melted butter onto the surface of each bun.
14. Let the buns cool down completely, and gently remove the string from each bun.
15. Put one whole roasted almond into the center of each pumpkin bun to make a stem.