Roti Labu Kuning (Pumpkin yeast bread)

I don't know why I wake up in the middle of the last night. I didn't remember I got a bad dream or something. Everything was ok, my husband and children were sleeping soundly.
When I opened the fridge, I found a cup of steamed pumpkin. Aha, let's make something to kill the time. Hmmm, pumpkin yeast bread sounds good. I used the recipe for a banana yeast bread from tabloid saji and I substituted the bananas for pumpkin. 

For bread
100 ml cold water
1 egg
50 gr margarine
175 gr pumpkin, steamed and mashed
1 tsp salt
50 gr sugar
20 gr milk powder
400 gr bread flour
100 gr all purpose flour
1  3/4 tsp instant yeast
egg yolk for brushing

Here I used a breadmachine, place the ingredients in the above order into the bread bucket of the breadmachine. Select the dough menu and press start. Watch the dough, add some more flour if the dough is too wet. Close the lid of the breadmachine and wait until the machine beeps.

For chocolate filling
20 gr cocoa powder
225 ml milk
125 gr sugar
40 gr maizena
1/4 tsp salt
1 egg yolk

Cook all ingredients except egg yolk. Stir continuously until it thickens and bubbling. Turn off the stove. Add the yolk. Stir quickly. Turn on the stove again. Stir until it bubbling. Remove and let it cool.

For pineapple filling
See the recipe and instructions for pineapple filling in here

• When the machine beeps remove the dough to a floured table top. Punch the dough. Cut to divide the dough, 35 gr each. We will get 25 equal portions and 1 portion 25 gr. I divided the 25 gr portion into 5 for the rope in pineapple bread. Place them on a greased baking pan. Cover with a tea towel.
• For pineapple bread: Take 1 piece of dough, roll it into a ball shape. Flatten it. Put the filling in the centre.  Roll it up around the filling. Take the 5 gr dough, roll it out into a rope shape, place aroung the bread and pinch the end together. Place on the tin again, cover and let rise until doubled in size. Brush with yolk.
• For choco bread: Take 1 piece of dough, roll it into a ball shape. Flatten it. Put the filling in the centre. Roll it up again. Flatten it. Make some incisions around. Twist the incisions and press it a bit with your thumb. Place on the tin again, cover and let rise until doubled in size. Brush with yolk.
• Bake until golden brown.

Source: Tabloid saji