Broccoli Bagel with Sweet Pumpkin Cream (Danhobak Keurim Broccoli Begeul)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Mix the cooked kabocha squash and heavy cream to make the pumpkin cream. * It is best to steam the squash before using it.
2. Mix all the dough ingredients except the broccoli to the final stage, then mix in the boiled and chopped broccoli. Let it rise at a high temperature of 27°C for 1 hour (first rise).
3. Divide into 130 g pieces, shape into rounds, and let rest for 20 minutes (intermediate proof).
4. Stretch each piece to 30-35 cm, shape it into a ring, and place on a baking pan. Let it rise for 60 minutes at 35°C and 85% humidity (second rise), then blanch both sides in boiling water.
5. Bake at 210°C for 15 minutes and cool on a cooling rack.
6. Split the cooled bread and sandwich the pumpkin cream inside. * Add the cream after the bread has cooled so it does not melt.