'3 to 3 1/4 cups all-purpose flour'
'1 1/4 cup sugar'
'3 tablespoons active dry yeast'
'1 cup unsalted butter, softened'
'2 large eggs, slightly beaten'
'2 tablespoons vanilla extract'
'1/4 cup water'
'1 tablespoon ground cinnamon'
'8 cups pumpkin puree, cut into chunks'
'3 to 3 1/4 cups all-purpose flour'
'1 1/4 cup sugar'
'3 tablespoons active dry yeast'
'1 cup unsalted butter, softened'
'2 large eggs, slightly beaten'
'2 tablespoons vanilla extract'
'1/4 cup water'
'1 tablespoon ground cinnamon'
'8 cups pumpkin puree, cut into chunks'
Fork together the flour and sugar with 1 cup of yeast
Add the butter or margarine and mix until a crumbly consistency is achieved
Add the eggs and vanilla extract; mix well
Place two-thirds of the dough in a 20 cm x 30 cm pan, greasing it with your fingers. Reserve
Bake the oven to moderate temperature (170°F)
In a medium saucepan, combine the water with the remaining 1/4 cup sugar
Bring to a boil and add the cinnamon
Add the pumpkin puree; cook for 5 minutes
Pour this mixture over the dough in the pan
With the remaining dough, form into thin ropes and place on top of the cake in a lattice pattern
Bake for about 35 to 40 minutes or until golden brown
Dish out 10 percent.
