Active Time

　　1 hour

　　Total Time

　　2 hours, 25 minutes

　　This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move each piece to the side to keep the rolled filling as tight as possible.

　　

Ingredients

Serves 6–8

　　3 cups all-purpose flour

　　¾ cup pumpkin purée (fresh or canned)

　　⅔ cup lukewarm whole milk

　　¼ cup sugar

　　1 teaspoon active dry yeast

　　1 teaspoon ground nutmeg

　　10 tablespoons unsalted butter, melted, divided

　　1¼ teaspoons kosher salt, divided

　　Vegetable oil (for greasing)

　　½ cup (packed) finely grated Pecorino cheese (about 1¼ ounces)

　　½ cup (packed) thawed, drained frozen spinach

　　¼ teaspoon freshly ground black pepper

　　¼ teaspoon garlic powder

　　1 large egg

　　Flaky sea salt

　　

Step 1

Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.

　　

Step 2

Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

　　

Step 3

Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining ¼ tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.

　　

Step 4

Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.

　　

Step 5

Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).

　　

Step 6

Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.

　　

Step 7

Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.

　　

Step 8

Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.

　　

Do Ahead

Step 9

Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.