Ingredients
2-1/4 cups all-purpose flour3/4 cup sugar, divided1 package (1/4 ounce) active dry yeast1/2 teaspoon salt1/4 cup water1/4 cup whole milk3 tablespoons butter1 large egg3 ounces cream cheese, softened1/2 cup canned pumpkin1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 cup chopped walnuts1/2 cup raisins1 large egg yolk, beatenGLAZE:1/2 cup confectioners’ sugar1/8 teaspoon vanilla extract1 to 2 tablespoons whole milk1/4 cup finely chopped walnuts
Preparation
In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. 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, 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.
In a small 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 20x10-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.
Brush dough with egg yolk. Bake at 350° 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.
