Braided Pumpkin Wreaths

 

5 3/4

to 6 1/2 cups Gold Medal® all-purpose flour

1/3

cup sugar

1 1/2

teaspoons salt

2

packages regular active dry yeast

1

cup canned pumpkin (not pie filling mix)

1/4

cup butter or margarine

1 1/2

cups apple cider or apple juice

1

egg

1

tablespoon water

2

teaspoons sesame seed, if desired

2

teaspoons poppy seed, if desired

• 1 In large bowl, stir 2 cups of the flour, sugar, salt and yeast. In 2-quart saucepan, heat pumpkin, butter and cider; over medium heat, until 120°F to 130°F. Add to flour mixture; beat on medium speed 3 minutes, scraping bowl occasionally.
• 2 Stir in enough of the remaining flour to make a soft dough. On floured surface, knead until smooth and elastic, 3 to 5 minutes. Place dough in greased bowl, turning to grease top. Cover with plastic wrap and cloth towel; let rise in warm place until double in size, about 1 hour.
• 3 Grease large cookie sheet. Punch down dough. Divide in half; divide each half into 3 pieces. On lightly floured surface, roll each piece into 24-inch-long rope. On cookie sheet, place 3 ropes close together. Braid loosely; pinch ends together, forming a circle. Repeat with remaining dough. Cover; let rise in warm place until almost double in size, 20 to 30 minutes.
• 4 Heat oven to 375°F. In small bowl, beat egg and water until well blended; brush over braids; sprinkle with sesame and poppy seed.
• 5 Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet to wire racks. Cool about 1 hour.