Pumpkin Dough with Poppy Seed Filling

Ingredients

• 1 egg + 1 egg white
• 70 grams (0.5 cup) granulated sugar + 10 grams (0.5 tablespoon) vanilla sugar
• 3 grams (0.5 teaspoon) salt
• 160 grams (0.75 cup) heavy cream (or 170 grams (0.75 cup) sour cream)
• 200 grams (1 cup) thick pumpkin puree (preferably butternut squash)
• 10 grams (1 tablespoon) instant dry yeast
• 650-700 grams (5 to 5.5 cups) all-purpose flour
• 30 grams (2 tablespoons) neutral vegetable oil
• 1 egg yolk + 1 teaspoon strong sweet tea for brushing
• 300 grams (1 cup) prepared poppy seed filling