How to make yeast pumpkin cake with Nutella

• Mix yeast with sugar and lukewarm milk, cover and set aside for about 15 minutes to activate.
  15 g fresh yeast, 60 ml milk, 1 teaspoon sugar
• In a mixer bowl, place 300 g of flour, sugar, cinnamon, pumpkin puree, oil, and egg.
  approx. 300-350 g wheat flour - all-purpose, 200 g pumpkin puree, 50 g sugar, 1 egg, 1 teaspoon cinnamon, 50 g oil
• Pour in the yeast starter and knead the dough - if it seems too thin, add a little more flour.
• Cover the bowl with the dough with a cloth and set aside for about an hour to rise.
• Dust the countertop with flour and take out the dough - knead again.
• Lightly roll out to a thickness of about 1 cm.
• Briefly heat the chocolate spread to make it more liquid.
  about 70 g chocolate-nut spread
• Spread chocolate over the top of the dough.
• Roll the dough into a log.
• Cut the dough with a knife into two "strips" - leave one end uncut.
• Braid the pieces of dough together and transfer to the prepared pan.
• Cover the pan and set aside for about 30 minutes to rise.
• Preheat the oven to 170 degrees (fan-assisted), place the cake in and bake for about 30-35 minutes.
• After baking, cool the cake.
• If you wish, you can additionally drizzle the yeast cake with icing.