| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Breads | 12 | Servings | |
INGREDIENTS
| Lewis-VGWN37A | ||
| 2 | ts | Cinnamon |
| 1/2 | ts | Cloves, ground |
| 1/2 | ts | Ginger |
| 1/2 | ts | Nutmeg |
| 1 | pk | Yeast, active dry |
| 1 | c | Water, (105 to 155 F) |
| 1 1/2 | c | Sugar, divided |
| 14 | tb | Butter; divided, melted |
| 1 | ts | Salt |
| 1/2 | c | Powdered milk |
| 1 | cn | Pumpkin, 16oz |
| 5 | c | Flour |
| 1/2 | c | Nuts, finely chopped |
INSTRUCTIONS
Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin. Add 2 teaspoons of spice mixture and 2 1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in Enough remaining flour, about 2 1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1 1/2 hours. Lightly grease a 10-inch tube pan; if pan has removable bottom, line the bottom and sides with foil. Combine remaining spice mixture and 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar mixture. Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts. Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325. Bake 70 minutes or until golden brown. Cool on wire rack 20 minutes; invert onto serving plate. To serve, break apart with forks. Posted to MC-Recipe Digest V1 #592 by Nancy Berry <[email protected]> on Apr 29, 1997
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