Spiced bubble bread

Yield: 12 Servings

Measure Ingredient
Lewis-VGWN37A
2 teaspoons Cinnamon
½ teaspoon Cloves, ground
½ teaspoon Ginger
½ teaspoon Nutmeg
1 pack Yeast, active dry
1 cup Water, (105 to 155 F)
1½ cup Sugar, divided
14 tablespoons Butter; divided, melted
1 teaspoon Salt
½ cup Powdered milk
1 can Pumpkin, 16oz
5 cups Flour
½ cup Nuts, finely chopped

Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in ½ cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin. Add 2 teaspoons of spice mixture and 2½ cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in Enough remaining flour, about 2 ½ 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 ½ hours. Lightly grease a 10-inch tube pan; if pan has removable bottom, line the bottom and sides with foil.

Combine remaining spice mixture and 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar mixture. Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts. Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325.

Bake 70 minutes or until golden brown. Cool on wire rack 20 minutes; invert onto serving plate. To serve, break apart with forks.

Posted to MC-Recipe Digest V1 #592 by Nancy Berry <nlberry@...> on Apr 29, 1997

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