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Pumpkin Tea Ring | Pumpkin Tea Ring Recipes | Pumpkin Tea Ring Recipe

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Pumpkin Tea Ring

1 tbsp. active dry yeast

1/4 c. lukewarm water (105-110 degrees)

1 c. milk

1/4 c. vegetable oil

2 tbsp. sugar

1/2 tsp. salt

5-5 1/2 c. whole wheat flour

1 (16 oz.) can pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 c. currants or dark raisins

2 tbsp. margarine

2 tbsp. honey

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Soften the yeast in the water. Combine the milk, oil, sugar and salt in a large bowl with 2 cups of the flour. Add the yeast mixture, pumpkin, cinnamon, nutmeg, loves and currants (or dark raisins). Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and turn onto a lightly floured surface and knead in the remaining flour to make a smooth and elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2 inch pieces of dough and shape into balls. Dip them into the honey mixture. Place in an oiled 10 inch tube pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350 degree oven for 50-60 minutes. Let cool for 10 minutes before removing from the pan. Serve warm. Serves 25.

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