How to make pull-apart pumpkin yeast cake

• Prepare the yeast starter - crumble the yeast, add sugar, milk and mix - cover the glass with the starter and set aside in a warm place for about 15 minutes.
  15 g fresh yeast, 1 teaspoon sugar, 100 ml milk
• In a large bowl, place flour, sugar, egg, pumpkin puree, and butter. Pour in the yeast starter and knead the dough.
  450 g wheat flour, 200 g pumpkin puree, 1 egg, 50 g butter, 50 g sugar
• Cover the bowl with the prepared dough with a towel and set aside to rise for about an hour.
• After this time, knead the dough again - if it's too sticky, you can add a little flour.
• Dust the countertop with flour, take out the dough and roll it into a flat piece about 0.5-1 cm thick and about 50/30 cm in size.
• Spread the entire top with melted butter - leave about a tablespoon of butter.
  50 g butter
• Mix brown sugar with cinnamon and pumpkin spice.
  100 g brown sugar, 1 teaspoon cinnamon, 1 teaspoon pumpkin spice
• Sprinkle the top of the dough with sugar and spices (also leave a tablespoon of sugar).
• Cut the dough into 5 long strips, then cut each strip into smaller pieces - about 10 cm long.
• Stack the pieces one on top of the other, then arrange them in a long loaf pan (mine was 30 cm long).
• Brush the top with the remaining butter and sprinkle with the remaining sugar.
• Cover the pan with the dough and set aside to puff up for about 20-30 minutes.
• Preheat the oven to 180 degrees Celsius (top/bottom heat) for about 30 minutes - until golden brown.
• After baking, let it rest for about 10 minutes, then carefully remove from the pan and set aside to cool slightly.
• I recommend eating it warm :)