Spiced pumpkin bubble bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| ¼ | ounce | Active dry yeast |
| 1 | cup | Water; warm (105-115~) |
| 1½ | cup | Sugar; divided |
| 14 | tablespoons | Butter; melted; divided |
| 1 | teaspoon | Salt |
| ½ | cup | Nonfat powdered dry milk |
| 16 | ounces | Solid pack pumpkin |
| 5 | cups | Flour |
| 1 | cup | Nuts; chopped |
Directions
PATTI - VDRJ67A
Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in ½ cup sugar, 6 tbls melted butter, salt, dry milk and pumpkin. Add 2 tsp of the spice mixture and 2-½ 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" tube pan. Combine remaining spice mixture with 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18" rope; cut each into 18 equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar-spice mixture. Arrange 18 balls in a single layer in bottom of pan so they just touch; sprinkle with ⅓ of the nuts. Top with 2 remaining layers of 18 balls each, staggering balls; sprinkle each layer with nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325~.
Bake 70 minutes, until light golden brown. Cool on wire rack for 20 minutes; invert on serving platter. To serve, break apart with forks.
Posted to MC-Recipe Digest V1 #927 by Nancy Berry <nlberry@...> on Nov 28, 1997