1. Roll out the Danish dough to a thickness of 0.5 cm and divide it into 11 by 11 cm squares.
2. Squeeze the pumpkin filling.
3. Pinch the four corners of the dough tightly.
4. Put it into a round paper tray and ferment for 60 minutes at a temperature of 28°C and a humidity of 75%.
5. After fermentation, the surface is brushed with egg liquid.
6. Bake in the oven at 210°C and lower at 200°C for 18 minutes.
7. Cool off the oven and cut the bread in the middle.
8. Squeeze the pumpkin filling.
9. Cover the bread cover.
10. Sprinkle with powdered sugar.
