Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -----MAILBOX NEWS,10/91, P. 17----- |
| 4 teaspoons | Cinnamon |
| 2 teaspoons | Nutmeg |
| 2 teaspoons | Cloves |
| 2 teaspoons | Ginger |
| 2 packs | Dry yeast |
| 1 cup | Warm water |
| ½ cup | Sugar |
| 3 tablespoons | Butter |
| 1 teaspoon | Salt |
| ½ cup | Nonfat dry milk |
| 1 cup | Pumpkin |
| 5 cups | Flour or up to 6 c. |
| ¾ cup | Sugar |
| 10 tablespoons | Butter, melted |
| ¾ cup | Nuts, finely chopped |
SPICE MIXTURE
DOUGH
Stir spices together. Set aside. Dissolve yeast in warm water. Stir in ½ c. sugar, 3 tb. butter, salt dry milk and pumpkin. Add 2 ts. of the spice mixture and 2-½ c. flour to form a stiff dough. Turn dough out onto a floured board and knead until smooth, adding additional flour as necessary.
Turn dough into a greased bowl, cover and let rise until double 1-½ hrs.
Grease a 10" tube pan. Mix ¾ c. sugar in with the remaining spices. Punch down dough and divide into thirds. Shape each third into an 18" rope. cut rope into 18 pieces and shape pieces into smooth balls. Dip each ball into the melted butter and roll in sugar/spice mixture. Arrange 18 balls in a single layer on the bottom of the pan. Sprinkle with ¼ c. nuts. Top with 2 more layers of balls, sprinkling each layer with ¼ c. nuts. Cover pan lightly and let rise until balls are very puffy (about 45 min.) Bake 350 until golden, about 45-50 min. let cool on rack 20 min. then invert onto a plate. To serve, break apart with forks. Formatted by Bette Leland CGVH43B.
Posted to MC-Recipe Digest V1 #592 by Nancy Berry <nlberry@...> on Apr 29, 1997