PATTI – VDRJ67A
2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 oz Active dry yeast
1 c Water; warm (105-115~)
1 1/2 c Sugar; divided
14 tb Butter; melted; divided
1 ts Salt
1/2 c Nonfat powdered dry milk
16 oz Solid pack pumpkin
5 c Flour
1 c Nuts; chopped
Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast
in water. Stir in 1/2 cup sugar, 6 tbls melted butter, salt, dry milk and
pumpkin. Add 2 tsp of the spice mixture and 2-1/2 cups flour. Beat on low
speed 3 minutes, scraping bowl often. Gradually beat in enough remaining
flour, about 2-1/2 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 1-1/2 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 1/3 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.
Yields
12 Servings
