As Thanksgiving approaches, get your family in the mood by serving them this festive breadfast bread. To make it, you roll spicy pumpkin yeast dough into balls, dip them in melted butter and spiced sugar, and layer them in a tube pan to bake.
2 tsp. ground cinnamon
1 tsp. each ground cloves, ginger, and nutmeg
2 pkg. active dry yeast
1 cup warm water (about 110*)
1 1/4 cups sugar
1/2 cup (1/4 lb.) butter or margarine, melted
1 tsp. salt
1/2 cup instant nonfat dry milk
1 cup canned pumpkin
About 5 1/2 cups all-purpose flour
1/2 cup finely chopped walnuts
In a small bowl, stir together cinnamon, cloves, ginger, and nutmeg; set aside.
In a large lowl of an electric mixer, dissolve yeast in warm water. Stir in 1/2 cup of the sugar, 3 Tbsp. of the butter, the salt, dry milk, and pumpkin. Add 2 tsp. of the spice mixture; also add 2 1/2 cups of the flour. Beat on low speed for 3 minutes, scraping bowl often.
With a heavy-duty mixer or wooden spoon, gradually beat in enough remaining flour (about 2 1/2 cups) to make a stiff dough. Turn out onto a floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Lightly grease a 10-inch tube pan--if pan has a removable bottom, first line the bottom and half-way up the sides with foil, then grease foil. Stir together remaining spice mixture and
remaining 3/4 cup sugar.
Punch down dough. Knead briefly on floured board to release air; divide into thirds. Shape each third into a smooth 18-inch rope, cut into 18 equal pieces, and shape pieces into smooth balls. Dip each ball in remaining melted butter, and roll in sugar 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 more layers of 18 balls each, staggering balls; sprinkle each layer with some of the remaining nuts. Cover lightly and let rise in a warm place until very puffy (about 45 minutes).
Bake in a preheated 350* oven for about 55 minutes or until golden brown. Let cool on a rack for 20 minutes, then invert onto a plate. To serve, break apart with forks.
Makes 12 servings.
