¼cupmelted room-temperature butter plus ¼ cup to grease the pan
1large eggwhisked
¼cupraisins
2teaspoonsof cinnamon powder
Instructions
Step 1: Proofing the yeast
Combine warm water (finger temperature), and ¾ cup of sugar. Add the yeast and stir until the sugar dissolves. Let stand for 10 minutes, or until foamy (see notes).
Step 2: Kneading the dough
In the mixer bowl, stir together the flour and salt. To the flour mixture, add the yeast mixture, pumpkin puree, ¼ cup butter, and egg.Knead in the mixer using the hook at medium speed for 7-10 minutes. The dough should be supple and smooth. Add the raisins and mix about a minute until the raisins are well incorporated.
Step 3: Rest the dough
Turn off the mixer and place the dough in a lightly greased bowl. Cover the bowl with a clean tea towel. Let it rest for 40 minutes.
Step 4: Make bread roll
Grease a 6-cup non-stick bundt mold with the remaining butter. Sprinkle the bottom with the sugar, followed by the cinnamon powder. Place the dough on a lightly floured surface, and press slightly to release the gas. Make a log and arrange it in the bundt mold to make a ring.
Step 5: Rest the dough
Turn off the mixer and place the dough in a lightly greased bowl. Cover the bowl with a clean tea towel. Let it rest for 40 minutes.
Step 6: Baking
Preheat the oven to 375 ºF [190 ºC].Bake for 20 to 25 minutes in the preheated oven, or until you poke with a skewer and it comes out clean. Remove from the mold and serve.
Cook's notes
Please read this about yeast and bread-making. The water should be as close to 105 ºF [40 º C] as possible and feel neither cold nor hot when you put a finger in it. Too hot and the yeast will die. Too cold, and it will take more time to start doing their work.