Recipe - Pumpkin Spice Bubble Bread

MAILBOX NEWS,10/91, P.
17

SPICE MIXTURE
4 teaspoon Cinnamon
2 teaspoon Nutmeg
2 teaspoon Cloves
2 teaspoon Ginger

DOUGH
2 pack Dry yeast
1 cup Warm water
One half cup Sugar
3 tablespoon Butter
1 teaspoon Salt
One half cup Nonfat dry milk
1 cup Pumpkin
5 cup Flour or up to 6 c.
Three fourths cup Sugar
10 tablespoon Butter, melted
Three fourths cup Nuts, finely chopped

Stir spices together. Set aside. Dissolve yeast in warm water. Stir in 1/2
c. sugar, 3 tb. butter, salt dry milk and pumpkin. Add 2 ts. of the spice
mixture and 2One half c. flour to form a stiff dough. Turn dough out onto a
floured board and knead until smooth, adding additional flour as necessary.
Turn dough into a greased bowl, cover and let rise until double 1One half hrs.
Grease a 10" tube pan. Mix Three fourths c. sugar in with the remaining spices. Punch
down dough and divide into thirds. Shape each third into an 18" rope. cut
rope into 18 pieces and shape pieces into smooth balls. Dip each ball into
the melted butter and roll in sugar/spice mixture. Arrange 18 balls in a
single layer on the bottom of the pan. Sprinkle with One fourth c. nuts. Top with
2 more layers of balls, sprinkling each layer with One fourth c. nuts. Cover pan
lightly and let rise until balls are very puffy (about 45 min.) Bake 350
until golden, about 4550 min. let cool on rack 20 min. then invert onto a
plate. To serve, break apart with forks. Formatted by Bette Leland CGVH43B.

Posted to MCRecipe Digest V1 #592 by Nancy Berry nlberry@prodigy.net on
Apr 29, 1997