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Ingredients
- 4 tsp Cinnamon
- 2 tsp Nutmeg
- 2 tsp Cloves
- 2 tsp Ginger
- 2 pkt Dry yeast
- 1 c. Hot water
- 1/2 c. Sugar
- 3 Tbsp. Butter
- 1 tsp Salt
- 1/2 c. Nonfat dry lowfat milk
- 1 c. Pumpkin
- 5 c. Flour or possibly up to 6 c.
- 3/4 c. Sugar
- 10 Tbsp. Butter, melted
- 3/4 c. Nuts, finely minced
Directions
- Stir spices together. Set aside. Dissolve yeast in hot water. Stir in 1/2 c. sugar, 3 tb. butter, salt dry lowfat milk and pumpkin. Add in 2 ts. of the spice mix and 2-1/2 c. flour to create a stiff dough. Turn dough out onto a floured board and knead till smooth, adding additional flour as necessary.
- Turn dough into a greased bowl, cover and let rise till double 1-1/2 hours.
- Grease a 10" tube pan. Mix 3/4 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 pcs and shape pcs into smooth balls. Dip each ball into the melted butter and roll in sugar/spice mix. Arrange 18 balls in a single layer on the bottom of the pan. Sprinkle with 1/4 c. nuts. Top with 2 more layers of balls, sprinkling each layer with 1/4 c. nuts. Cover pan lightly and let rise till balls are very puffy (about 45 minutes.) Bake 350 till golden brown, about 45-50 minutes. let cold on rack 20 minutes. then invert onto a plate. To serve, break apart with forks.
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