Lewis-VGWN37A
2 ts Cinnamon
1/2 ts Cloves, ground
1/2 ts Ginger
1/2 ts Nutmeg
1 pk Yeast, active dry
1 c Water, (105 to 155 F)
1 1/2 c Sugar, divided
14 tb Butter; divided, melted
1 ts Salt
1/2 c Powdered milk
1 cn Pumpkin, 16oz
5 c Flour
1/2 c Nuts, finely chopped
Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast
in water. Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and
pumpkin. Add 2 teaspoons of 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-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.
Yields
12 Servings
