1/4 c Milk, scalded
1/4 c Sugar
1/2 ts Salt
3 tb Butter or margarine
1 pk Active dry yeast
1/4 c Warm water (105-15 degrees
-F.)
1 Egg, lightly beaten
2 1/4 c Unsifted flour (about)
1 Egg yolk, beaten with 1
-tablespoon cold water
-(glaze)
Filling:
3/4 c Cooked, mashed pumpkin
1/2 c Sugar
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Salt
1 c Chopped walnuts or pecans
1/4 c Seedless raisins
Frosting:
1/2 c Sifted confectioners’ sugar
1 ts Milk or light cream
1/8 ts Vanilla
Dough:
Mix milk with sugar, salt, and butter, stirring until sugar disolves; cool
to lukewarm. Sprinkle yeast over warm water and stir until disolved.
Combine milk and yeast mixtures add egg and half the flour, and beat until
smooth and elastic, adding only enough extra flour to keep dough from
sticking. Place dough in a greased bowl, turn to grease all sides, cover
with cloth, set in a warm, draft-free place, and let rise about 1 hour
until doubled in bulk. Punch dough down, turn onto a lightly floured board,
and roll into a rectangle about 22″x10″. Mix pumpkin with sugar, spieces,
and salt and spread evenly over dough, not quite to edges. Sprinkle with
1/2 cup walnuts and the raisins. Roll up jelly-roll fashion from the wide
side, lify to a greased baking sheet, and coil into a ring. Cover and let
rise in a warm place about 1 hour until doubled in bulk. Meanwhile, preheat
oven to 350 degrees F. Brush ring with egg glaze and bake 30-35 minutes
until well browned and hollow sounding when tapped. Mix frosting
ingredients together until smooth and frost ring while still warm; sprinkle
with remaining nuts. Serve warm or at room temperature.
About 400 calories per serving.
Makes 8 servings.
Yields
8 Servings