Braided Pumpkin Wreaths

Ingredients

• 5.8 cups flour all-purpose
• 0.3 cup sugar 
• 1.5 teaspoons salt 
• 2 packages yeast dry
• 1 cup pumpkin puree canned (not pie filling mix)
• 0.3 cup butter 
• 1.5 cups apple cider 
• 1  eggs 
• 1 tablespoon water 
• 2 teaspoons sesame seed 
• 2 teaspoons poppy seeds 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• plastic wrap

Directions

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.
2. Add to flour mixture; beat on medium speed 3 minutes, scraping bowl occasionally.
3. Stir in enough of the remaining flour to make a soft dough. On floured surface, knead until smooth and elastic, 3 to 5 minutes.
4. 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.
5. 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.
6. Heat oven to 375°F. In small bowl, beat egg and water until well blended; brush over braids; sprinkle with sesame and poppy seed.
7. Bake 18 to 24 minutes or until golden brown.
8. Remove from cookie sheet to wire racks. Cool about 1 hour.