Combine warm milk, yeast, and sugar in a stand mixer bowl. Let sit 2 minutes.

Add pumpkin purée and whisk smooth.

Add flour, salt, and rosemary. Mix on low until combined.

Knead on medium 7 minutes until dough comes together.

Add butter one tablespoon at a time, kneading until each piece incorporates. Continue kneading 3 more minutes until smooth and elastic.

Transfer to an oiled bowl.

Cover and rise 75-90 minutes until doubled.

Turn out onto floured surface.

Divide in half.

Shape into tight balls. Rest 15 minutes.

Run each piece of twine through a dish of neutral oil. This prevents sticking and makes removal easier after baking.

Lay 4 pieces of oiled twine in a star pattern on parchment paper.

Place dough ball in center of the star pattern.

Bring strings up and tie loosely at top with at least a finger's width of slack. The slack is critical—it lets the dough expand without getting strangled.

Repeat with second loaf.

Cover lightly with a towel or oiled plastic wrap.

Rise 45 minutes until puffy.

Run each piece through a dish of neutral oil to prevent sticking.

Lay 4 pieces of oiled twine in a star pattern on parchment paper.

Place dough ball in center, bring strings up, and tie loosely at top with a finger's width of slack.

Preheat oven to 350°F (175°C).

Brush shaped loaves with egg wash.

Bake 30-35 minutes until deep golden and hollow-sounding when tapped. Internal temp should hit 200°F (95°C).

Cool 20 minutes before removing twine.

Snip and carefully remove twine. Insert cinnamon stick in center with parsley/rosemary around base. Cool completely before slicing.

Preheat Dutch oven at 350°F (175°C).

Bake covered 22 minutes.

Remove lid and bake 12-15 minutes more until deep golden.