Dough: Mix milk with sugar, salt, and butter, stirring until sugar disolves; cool to lukewarm. Sprinkle yeast over warm water and stir until disolved. Combine milk and yeast mixtures add egg and half the flour, and beat until smooth and elastic, adding only enough extra flour to keep dough from sticking. Place dough in a greased bowl, turn to grease all sides, cover with cloth, set in a warm, draft-free place, and let rise about 1 hour until doubled in bulk. Punch dough down, turn onto a lightly floured board, and roll into a rectangle about 22"x10". Mix pumpkin with sugar, spieces, and salt and spread evenly over dough, not quite to edges. Sprinkle with 1/2 cup walnuts and the raisins. Roll up jelly-roll fashion from the wide side, lify to a greased baking sheet, and coil into a ring. Cover and let rise in a warm place about 1 hour until doubled in bulk. Meanwhile, preheat oven to 350 degrees F. Brush ring with egg glaze and bake 30-35 minutes until well browned and hollow sounding when tapped. Mix frosting ingredients together until smooth and frost ring while still warm; sprinkle with remaining nuts. Serve warm or at room temperature. About 400 calories per serving. Makes 8 servings. Recipe from: The Doubleday Cookbook Volume 2, Complete Contemporary Cooking. Copyright 1975 by Doubleday & Company, Inc.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 161 (38%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 9.2mg||3 %|
|Sodium 579.9mg||20 %|
|Potassium 278.9mg||7 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 63.6g|
|Protein 5.3g||8 %|
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Calories per serving: 426
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