Pumpkin Roll with Coconut

Filling

In a saucepan, bring to a boil, stirring, the carrot, cinnamon, and pumpkin

Cook for 20 minutes or until it thickens

Let cool and reserve

Dough

In a bowl, combine the yeast, milk, and melted butter

Stir until dissolved

Add the eggs, grated carrot, salt, lemon zest, and cooked pumpkin

Mix well

Pour in the flour and mix until a dough forms

Knead for 1 hour

2) Roll out the dough on a floured surface to a length of 43 cm and a width of 30 cm

Spread the filling over the dough and sprinkle with shredded coconut

3) Roll up the dough tightly, forming a firm roll

Cut in half, lengthwise, and cross the halves

Bake the oven at high temperature

4) Grease a large baking dish with oil

Form the roll into a ring shape, place it in the dish, and bake for 50 minutes or until golden brown

Remove from the oven and brush with jam.