Pumpkin Fry Bread

Pumpkin Fry Bread Pumpkin Fry Bread 1½ teaspoons instant dry yeast 2½ tablespoons sugar ½ cup milk, warmed (warm to the touch) 3½ to 4 cups all-purpose flour ¼ teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 pinch ground cloves ½ teaspoon salt 4 tablespoons cold butter, cut in pieces 1 large egg 1 cup (8 oz) pumpkin puree about 4 cups vegetable oil for frying Cinnamon Cream Cheese Butter 1 (8 oz) package cream cheese, softened ½ cup butter, softened 1 cup powdered sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon Pumpkin Fry Bread In the bowl of a stand mixer combine the yeast, sugar, and warm milk. Let stand a few minutes, until foamy. Meanwhile, in a second mixing bowl, combine 2 cups flour, nutmeg, cinnamon, cloves, and salt. Add cold butter, and cut in using a pastry cutter until mixture resembles cornmeal. Put dry ingredients in large bowl with the yeast. Mix slightly on a low speed for 30-60 seconds. Add egg and pumpkin. Beat on low until well mixed. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl. Knead on a medium speed another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour). Punch the dough down and transfer to a floured counter. Break off walnut sized pieces. Roll the balls out into flat pieces, fairly thin, but not transparent. Fry in hot oil (350 to 375 degrees) on both sides until golden brown. Cool on a paper towel covered rack. Serve with cream cheese butter. Cinnamon Cream Cheese Butter Put all the ingredients in a small mixing bowl and whip with a hand mixer until smooth. Refrigerate any leftovers.