Pumpkin tea ring

Yield: 25 servings

Measure Ingredient
1 tablespoon Active dry yeast;
¼ cup Warm water
1 cup Milk; skim
¼ cup Vegetable oil;
2 tablespoons Sugar
½ teaspoon Salt
5 cups Whole wheat flour;
\N \N (5 1/2 c)
16 ounces Pumpkin; canned
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
½ cup Dark raisins or currents;
2 tablespoons Margarine
2 tablespoons Honey;

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 F oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1 FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

Similar recipes