In a stand mixer or a normal bowl, add all of the ingredients except the water, salt and butter.
Slowly incorporate the water (aim for the yeast and sugar) and start mixing until some of the flour has incorporated.
Add the salt and butter and begin kneading if the dough begins to form.
Knead for 10-15 minutes (or 8-10 min in the stand mixer).
Once the dough has formed and is smooth, let it proof until it doubles in size (roughly 45 min to an hour at room temperature or 25 minutes at 40C)
Punch out the air and divide into 6 dough balls then let it rest for 10 minutes.
Flatten the dough into flat disks and add the filling inside before forming it back into a ball.
With the butt of the dough on top, cross the rope over into 8 sections (see video) to create a pumpkin design.
Let it proof for 15 minutes at 40C or for 30 min at room temperature.
Bake at 180C for 13-14 minutes.
Let it cool before you enjoy! Itadakimas!