1. Prepare 1 Supercolor dough (orange or purple): In the bowl of a stand mixer, combine warm milk, sugar and yeast and set aside until the mixture is frothy. Mix in olive oil on low speed for 30 seconds. Mix in salt, flour and one Supercolor Powder on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
2. 1^st proof: Remove dough and form a dough ball. Place the dough in a clean bowl, cover and proof the dough for 60-90 minutes.
3. Prepare 2^nd dough: Follow the same steps to prepare and proof the second Supercolor dough. 
4. Roll dough: Prepare a baking sheet and set aside. Work with one dough at a time, punch the air out and lightly re-knead the dough for a few seconds and form a dough log. Cut the dough log into 7-8 portions. Form small dough balls with each portion ensuring the dough is tightly packed with zero to minimal creases.
5. Shape dough: Take a long piece of cooking twine and place it horizontally on a work surface. Place a dough ball at the midpoint of the string. Take the edges of the string, loop them once (as if tying the first knot of a shoe string), crossing the edges and gently place the string vertically on the dough ball (forming quadrants). Flip the dough and loop/cross the string edges again and place the string diagonally (forming sixths). Flip the dough again and loop/cross the string edges and place the string diagonally on the opposite side (forming eights). Tie the ends together with a final knot and cut off any excess string. Don’t cross and/or tie the strings too tight, maintain some breathing room, allowing the dough to rise further.
6. 2^nd proof: Place the shaped dough onto the prepared baking tray. The knot can face up or down. Cover the baking tray with a kitchen towel and set aside for 1 hour.
7. Bake: Preheat oven to 350^º F. Brush the dough with melted butter or plant-milk and bake for 20-25 minutes. Once ready, the top of the buns should be lightly crisp and golden-brown on the bottom. The buns should sound hollow when you tap on them. Each oven is different and baking time can vary.
8. Allow the buns to cool to room temperature on a wired rack. Once the buns have cooled, cut the string off and gently remove it from the buns. Insert a cinnamon stick on the top of the pumpkin shaped bun imitating a pumpkin stem.

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