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