| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Breads, Brunch, Holiday | 12 | Servings | |
INGREDIENTS
| 2 | ts | Cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground nutmeg |
| 1/4 | oz | Active dry yeast |
| 1 | c | Water; warm (105-115~) |
| 1 1/2 | c | Sugar; divided |
| 14 | tb | Butter; melted; divided |
| 1 | ts | Salt |
| 1/2 | c | Nonfat powdered dry milk |
| 16 | oz | Solid pack pumpkin |
| 5 | c | Flour |
| 1 | c | Nuts; chopped |
INSTRUCTIONS
PATTI - VDRJ67A Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tbls melted butter, salt, dry milk and pumpkin. Add 2 tsp of the 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" tube pan. Combine remaining spice mixture with 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18" rope; cut each into 18 equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar-spice mixture. Arrange 18 balls in a single layer in bottom of pan so they just touch; sprinkle with 1/3 of the nuts. Top with 2 remaining layers of 18 balls each, staggering balls; sprinkle each layer with nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325~. Bake 70 minutes, until light golden brown. Cool on wire rack for 20 minutes; invert on serving platter. To serve, break apart with forks. Posted to MC-Recipe Digest V1 #927 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
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