Pumpkin Coffee Ring Recipe

Pumpkin Coffee Ring Recipe

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 (.25 ounce) package active dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/4 cup milk
  • 3 tablespoons butter or margarine
  • 1 egg
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup canned or cooked pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 egg yolk, beaten
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1/4 cup finely chopped walnuts
  1. In a mixing bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. In a small mixing bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20-in. x 10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
  3. Brush dough with egg yolk. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
Recipe of the Day|