Pumpkin Tea Ring
Yield
25 servingsPrep
15 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
active dry, |
|
| ¼ | cup |
water
warm |
|
| 1 | cup |
milk, skim
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 5 | cups |
whole-wheat flour
up to 5 1/2 cups |
|
| 16 | ounces |
pumpkin
canned |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
|
|
| ½ | cup |
raisins, seedless
dark or currents |
|
| 2 | tablespoons |
margarine
|
|
| 2 | tablespoons |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
active dry, |
|
| 59 | ml |
water
warm |
|
| 237 | ml |
milk, skim
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.2 | l |
whole-wheat flour
up to 5 1/2 cups |
|
| 462.4 | ml/g |
pumpkin
canned |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves
|
|
| 118 | ml |
raisins, seedless
dark or currents |
|
| 3E+1 | ml |
margarine
|
|
| 3E+1 | ml |
honey
|
|
Directions
Soften yeast in the water.
Combine the milk, oil, and salt in a large bowl with 2 cups of the flour.
Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins.
Mix well. Stir in 3 more cups of flour.
Beat. Transfer to an oiled bowl, cover with damp towel, and let raise in in a warm place until doubled in bulk (about 1 hour).
Punch down dough and turn onto a lightly flour surface and knead in the remaining flour to make a smooth elastic dough, about 5 minutes.
Melt the margarine and honey together in a saucepan.
Break off 2-inch of the dough and shape into balls.
Dip the honey mixture.
Place in an oiled 10-inch tube pan.
Cover and let raise until doubled (about 1 hour).
Bake in a 350℉ (180℃) oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan.
Serve warm.
