Pumpkin Tea Ring
Submitted by Rubylee4
Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.
YIELD
25 servingsPREP
15 minCOOK
60 minREADY
2 hrsA pull-apart yeast bread made with whole wheat flour and a full can of pumpkin puree, spiced with cinnamon, nutmeg, and cloves. Each dough ball gets dipped in melted margarine and honey before being stacked into a tube pan, creating a sticky, fragrant ring you tear apart at the table.
The pumpkin does more than add flavor. It pumps moisture into the whole wheat dough, keeping it soft and tender where whole wheat bread often turns dense and dry. Combined with skim milk and vegetable oil, this dough stays pliable through two rises without any butter or eggs.
Kneading the remaining flour in after the first rise takes about 5 minutes. You want a smooth, elastic dough that springs back when you poke it. If it’s still tacky, work in a bit more flour, but don’t go overboard. Too much flour fights against the pumpkin’s moisture and you end up with a dry, crumbly bread.
Pro Tips
- Warm water for the yeast means around 110°F (43°C). Too hot kills the yeast. Too cool and it won’t activate. Test it on your wrist like a baby’s bottle.
- Size the dough balls evenly at about 2 inches. Uneven pieces mean some are overbaked while others are doughy in the center.
- Cover with a damp towel, not plastic. The moisture keeps the surface from drying out during the rise without trapping too much heat.
- Cool 10 minutes in the pan before turning out. This lets the honey glaze set just enough to hold the ring together.
Variations
- Pecan pumpkin ring: Press a pecan half onto each dough ball before placing in the pan for a nutty crunch with each pull.
- Cream cheese glaze: Drizzle with a simple cream cheese and powdered sugar glaze after cooling for a sweeter, more indulgent finish.
Ingredients
Directions
Soften yeast in the water.
Combine the milk, oil, and salt in a large bowl with 2 cups of the flour.
Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins.
Mix well. Stir in 3 more cups of flour.
Beat. Transfer to an oiled bowl, cover with damp towel, and let raise in in a warm place until doubled in bulk (about 1 hour).
Punch down dough and turn onto a lightly flour surface and knead in the remaining flour to make a smooth elastic dough, about 5 minutes.
Melt the margarine and honey together in a saucepan.
Break off 2-inch of the dough and shape into balls.
Dip the honey mixture.
Place in an oiled 10-inch tube pan.
Cover and let raise until doubled (about 1 hour).
Bake in a 350℉ (180℃) oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan.
Serve warm.
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