Pumpkin cream made in Denmark

Overview

Roll out the Danish dough to 0.5 cm thick and divide into 11 x 11 cm squares.
Pour on pumpkin filling.
Pinch the four corners of the dough tightly.
Place in a round paper tray and ferment for 60 minutes at a temperature of 28°C and a humidity of 75%.
Brush the fermented surface with egg wash.
Bake the oven at 210℃ for 18 minutes and 200℃ for 18 minutes.
Cool from the oven and cut the bread in the middle.
Pour on pumpkin filling.
Cover with bread lid.
Sprinkle with powdered sugar.