Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | 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