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  Recipe Home » Diabetic » PUMPKIN TEA RING
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  PUMPKIN TEA RING
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 196
Ingredients:
1 Tbls. active dry yeast
1/4 C. warm water
1 C. skim milk
1/4 C. vegetable oil
2 Tbls. sugar
1/2 tsp. salt
5 to 5-1/2 C. whole wheat flour
16 oz. canned pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 C. dark raisins or currents
2 Tbls. margarine
2 Tbls. honey
Instructions:
Soften yeast in water. Combine milk, oil, and salt in a large bowl with 2 C. of flour. Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more C. of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough and turn onto a lightly flour surface. Knead in remaining flour to make a smooth elastic dough, about 5 minutes. Melt margarine and honey together in a saucepan. Break off 2-inch pieces of dough and shape into balls. Dip in honey mixture. Place in an oiled 10-inch tube pan. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F. for 50 to 60 minutes. Cool 10 minutes before removing from pan. Serve warm.
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