Wash the persimmon and remove the leafy stalk on the top.

Cut into pieces and place into a high-powered blender.

Blend until it's a smooth puree.

Transfer the puree to a small saucepan and add sugar and lemon juice.

Heat the persimmon puree until thickened, and is no longer runny.

Transfer 85ml of the persimmon puree to a stand mixer bowl.

In a small bowl, combine warmed milk with sugar and yeast. Give it a stir and let the yeast activate.

Add flour, egg, salt and oil to the stand mixer bowl.

Once the yeast mixture is active, add the yeast to the flour mixture.

Knead the dough until it becomes shiny and smooth.

Transfer the dough to a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm location until doubled in size.

Note: the dough may take a little longer to rise due to the persimmon puree that has been added.

Once the dough has doubled in size, deflate and roll it out into a rectangle about 8" wide and 16" long.

Smear the remaining persimmon puree over the surface of the dough.

Starting from one end (short end), begin rolling up the dough (like a cinnamon roll). Seal the seam and place seam-side down in a parchment-lined 8" by 4" loaf pan.

Cover with plastic wrap and let it rise until it reaches over the top edge of the pan.

Remove from oven and let cool on a wire rack.

Cool completely before slicing.