Pumpkin tea ring
25 servings
Ingredients
| Quantity | 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; |
| (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; |
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 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