PUMPKIN & PEPITA TEAR & SHARE

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES 8

Each substantial roll in this bread ring is a treasure trove of delicious goodies: it includes pumpkin, bacon and brie, which makes them warmed crusty stuffed rolls of sorts. If you want to up the cheese flavour further, swap out the brie for a punchy blue cheese or gruyère. 1 Preheat oven to 200°C/180°C fan. 2 Combine yeast, the warm water and 1 teaspoon of the sugar in a small bowl. Stand in a warm place for 10 minutes or until frothy.

3 Meanwhile, heat milk and butter in a small saucepan until butter is just melted and milk is warm but not hot.

4 Place half the flour, the salt and remaining sugar in a large bowl. Add the yeast mixture, milk mixture and egg; stir until combined. Add remaining flour; mix until combined. Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic (or mix with an electric mixer fitted with a dough hook on medium speed for 8 minutes or until smooth and elastic; dough will be sticky). Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size.

5 Meanwhile, place pumpkin on a bakingpaper-lined large oven tray; drizzle with half the oil and toss well to coat. Season. Roast for 20 minutes or until tender. Reduce oven to 180°C/160°C fan. Line a large round pizza tray with baking paper.

6 Heat remaining oil in a medium frying pan over high heat; cook bacon, stirring, for 2 minutes. Drain on paper towel.

7 Punch down dough, then turn onto a lightly floured surface; knead for 1 minute or until smooth. Flatten dough; place pumpkin and bacon on one half of the dough, then fold other half over. Carefully and briefly knead with loose fingers in folding motions to avoid breaking up the pumpkin too much.

8 Divide dough into eight portions.

Push a wedge of brie into each, then shape each portion into rounds. Place rounds in a wreath shape on lined pizza tray. Dust with a little flour; cover with a clean tea towel. Place dough in a warm place and stand for 10 minutes or until risen slightly.

9 Brush bread ring lightly with extra egg; sprinkle with pepitas. Bake for 30 minutes or until it sounds hollow when tapped; cover with foil for the last 10 minutes of cooking to prevent overbrowning.