Warm the milk in a small pan over a low heat until just steaming. Remove from the heat and stir in the butter to melt, then add 180g pumpkin purée. Combine the flour, sugar, yeast and salt in a stand mixer. Add the wet ingredients to the dry, then knead using a dough hook on a medium speed for 5-6 mins. Or, do this by hand for 10 mins. Cover and leave to prove for 1 hr until doubled in size.

Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Mix the rest of the pumpkin purée with the cheese, rosemary and plenty of black pepper.

Divide the dough into four equal pieces and roll into balls. Roll each one out into a 25cm circle on a lightly floured surface. Put one dough circle on the baking sheet and spread over a third of the pumpkin filling, leaving a 2cm border around the edge. Top with another circle of dough and another third of the filling, repeat, then top with the final dough circle. Use a 10cm round cutter to score a circle into the middle of the dough stack. Slice the stack into 16 equal strips up to the edge of the scored circle. Working with two strips at a time, twist the strips in opposite directions, then pinch the ends together. Repeat all the way around to make an eight-pointed star.

Cover and leave to prove for 1 hr until puffed up, then bake for 25-35 mins until risen, firm and golden.