Flower Shaped Bread with Kabocha Squash Paste

1. 1

   Place ingredients for the dough and dry yeast into the bread maker and leave the bread maker to do the work until the first proving is done.

2. 2

   Meanwhile make the kabocha squash filling.

3. 3

   Put all ingredients for the filling into a small saucepan.

4. 4

   Cook over a low heat so as not to burn it.

5. 5

   Keep stirring until all the moisture has evaporated.

6. 6

   Take dough out from the bread maker after the 1st proving.

7. 7

   Divide the dough into 2 portions and allow to rest for 15 minutes.

8. 8

   Roll the dough into a rectangular shape and spread the kabocha filling on top.

9. 9

   Wrap up the filling in the dough and seal the ends well.

10. 10

    Then roll the dough to stretch it out longer and make into a ring shape.

11. 11

    Seal the ends secure.

12. 12

    Place the ring shaped dough on the baking tray, and make deep cuts as shown in the picture.

13. 13

    Flatten the cuts as shown in this picture.

14. 14

    Allow dough to rise until it's 1.5 it's original size (2nd rising).

15. 15

    Bake in a preheated oven at 190C for 15 - 20 minutes.

16. 16

    Pull apart the petals as you eat.

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