Warm the milk and water

• Combine the milk and water in a saucepan.
• Warm gently over low heat until lukewarm.

Activate the yeast

• Pour the warm milk-water mixture into a large bowl.
• Stir in the instant yeast and sugar.
• Cover and let it sit until the yeast becomes puffy.

Make the dough

• Add the vegetable oil and yoghurt.
• Gradually stir in the flour along with the milk powder and salt.
• Keep adding flour gradually until a dough forms.

Knead the dough

• Turn the dough out onto a floured surface.
• Knead until smooth and elastic.

Let the dough rise

• Coat the dough with oil.
• Cover and let it rise until doubled in size.

Divide and flatten

• Divide the dough into 16 pieces.
• Flatten each piece into a small circle.

Fill and seal the pizzas

• Fill each circle with pizza sauce, pepperoni and mozzarella cheese.
• Seal the edges and roll into filled balls.
• Flip each ball so the smooth side faces up.

Shape the pumpkins with string

• Slide an oiled string underneath a ball and tie a twist knot on top.
• Flip the ball and wrap the string around it, tying another twist knot on the opposite side.
• Repeat until the ball is divided into 8 sections, keeping the string gentle and not too tight.
• Flip the ball once more so the knot sits at the bottom and the pumpkin-shaped top faces up.

Second rise and egg wash

• Place the shaped pizzas on a greased baking tray.
• Let them rise, then brush with the egg wash.

Bake

• Bake at 180 °C until golden.
• Carefully remove the strings with small scissors to avoid tearing the buns.