Directions (continued)

• In a saucepan, heat water, milk and butter to 120°-130°. Add
• to dry ingredients; beat just until moistened. Beat in egg. Stir in
• enough remaining flour to form a soft dough. Turn onto a floured
• surface; knead until smooth and elastic, about 6-8 minutes. Place
• in a greased bowl, turning once to grease top. Cover and let rise in
• a warm place until doubled, about 1 hour.
• In a small bowl, beat cream cheese and remaining sugar until smooth.
• Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough
• down; turn onto a floured surface. Roll into a 20-in. x 10-in.
• rectangle; spread pumpkin mixture to within 1/2 in. of edges.
• Sprinkle with nuts and raisins. Roll up jelly-roll style, starting
• with a long side; pinch ends together to form a ring. Place on a
• greased baking sheet. Cover and let rise until doubled, about 1
• hour.
• Brush dough with egg yolk. Bake at 350° for 20-25 minutes or
• until golden brown. Remove from pan to a wire rack. For glaze,
• combine the confectioners' sugar, vanilla and enough milk to achieve
• drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
• Yield: 1 ring.