Pumpkin tea ring

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Tea Ring
  Categories: Diabetic, Desserts, Breads/bm
       Yield: 25 servings
  
       1 tb Active dry yeast;                  16 oz Pumpkin; canned
     1/4 c  Warm water                          1 ts Cinnamon
       1 c  Milk; skim                        1/2 ts Nutmeg
     1/4 c  Vegetable oil;                    1/4 ts Cloves
       2 tb Sugar                             1/2 c  Dark raisins or currents;
     1/2 ts Salt                                2 tb Margarine
       5 c  Whole wheat flour;                  2 tb Honey;
            (5 1/2 c)                      
  
   Soften yeast in the water.  Combine the milk, oil, and salt in a
   large bowl with 2 cups of the flour.  Add yeast mixture, pumpkin,
   cinnamon, nutmeg, cloves, and raisins.  Mix well.  Stir in 3 more
   cups of flour. Beat. Transfer to an oiled bowl, cover with damp
   towel, and let raise in in a warm place until doubled in bulk (about
   1 hour).  Punch down dough and turn onto a lightly flour surface and
   knead in the remaining flour to make a smooth elastic dough, about 5
   minutes. Melt the margarine and honey together in a saucepan.  Break
   off 2-inch of the dough and shape into balls.  Dip the honey mixture.
   Place in an oiled 10-inch tube pan. Cover and let raise until doubled
   (about 1 hour). Bake in a 350 F oven for 50 to 60 minutes.  Cool 10
   minutes before removing from the pan. Serve warm.
   
   Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
   FRUIT EXCHANGE
   
   CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144
  
 MMMMM