Pumpkin Rose Cake

Method

1. Cut the pumpkin and bake it in the oven until soft.
2. Dissolve the yeast in lukewarm milk.
3. Mix Manitoba flour and type 00 flour with salt and sugar.
4. Add the egg, milk, and cooked pumpkin purée. Knead with a stand mixer (dough hook) or by hand.
5. In a separate bowl, mix soft butter with vanilla seeds and orange zest. Incorporate it little by little into the dough.
6. Knead the dough vigorously on a floured surface. Place in an oiled bowl, cover with plastic wrap, and let rise for 3 hours.
7. Roll out the dough with a little flour into a rectangle.
8. For the filling, mix butter, sugar, and cinnamon, then add some raisins. Spread over the dough and roll it up.
9. Cut the roll into 8 equal pieces and arrange them on a baking sheet lined with parchment paper.
10. Let rise for about 1 hour.
11. Brush with beaten egg and sprinkle with sliced almonds.
12. Bake in a preheated oven until golden and cooked through. Serve warm.