Prepare pumpkin puree the day before: cut the pumpkin, put it on a baking sheet, sprinkle with sugar and bake until ready.
RUB the pulp through a sieve.
For the dough, mix the flour with dry yeast.
Add the remaining ingredients, knead, and add the butter at the end.
Knead until the dough is elastic.
Form a ball of dough, put it in a floured bowl, cover with a towel and put in a warm place for 1.5 hours.
Knead the dough well and divide it into 2 parts.
Roll out each part into a 40*30 cm rectangle.
For the filling, RUB the cottage cheese 2 times through a sieve, add the yolk, sugar and vanilla sugar. Stir well.
Distribute the filling over the dough.
Roll each sheet of dough with filling into a tight roll on the long side.
Cut each roll into 10-12 triangles.
Place the buns on 2 baking sheets and leave to rise for 30 minutes.
Grease with whipped protein and send it to the oven preheated to 190*C.