Pumpkin Tea Ring

Ingredients

12 gr dry yeast
60 ml warm water
240 ml milk
60 ml vegetable oil
26 gr sugar
1 gr salt
650 gr wheat flour
475 gr pumpkin
3 gr cinnamon
1 gr nutmeg
85 gr dark raisins
28 gr margarine
30 ml honey
250 gr flour
375 gr more of flour

Instructions

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 5 cm of the dough and shape into balls. Dip the honey mixture. Place in an oiled 25 cm tube pan. Cover and let raise until doubled (about 1 hour). Bake in a 180ºC oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan. Serve warm. Food Exchange per serving: 1 BREAD EXCHANGE plus -20ºC AT EXCHANGE plus -20ºC RUIT EXCHANGE CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144