Preparation:

For the purée :

Fry an onion.

Add a small seeded and coarsely diced pumpkin.

Leave to fry for a few minutes, then cover with water and leave to simmer, stirring regularly.

At the end of the cooking time, add a teaspoon of cumin and a little thyme.

Put the cooking water aside.

Blend the pumpkin with an immersion blender to obtain a purée that can be spread but is not too liquid.

Add more cooking water if necessary to adjust the texture, then set aside.

The brioche :

Warm the milk so that its temperature does not exceed 30°C and then add the yeast.

Mix the flour, sugar and salt and pour in the milk and margarine.

Knead for 15 minutes.

Cover the mixture with a damp cloth and leave the dough to rise for at least 1.5 hours (the dough should double).

Degas the dough and divide it into 8 pieces.

Roll out each dough into a rectangle.

For each dough piece :

Put a layer of pumpkin puree on top.

Arrange the cheese pieces and a few hazelnut pieces over the entire surface.

Roll the dough into a ball and cut lengthwise.

Lace the two pieces together and roll them into a snail.

Do the same for all the dough pieces.

This gives you 8 small buns.

Preheat the oven to 180°C.

Brush with a little soya milk.

Cook for about 15 minutes.

It's ready! Enjoy your meal.