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


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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