pumpkin fry bread

Ingredients

• Servings: 20
• 4 cups fresh pumpkin, peeled and cubed
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup warm milk
• 3/4 cup brown sugar
• 1/4 teaspoon vanilla extract
• 3 cups lard or vegetable oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 10 mins


• cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. drain the pumpkin, and mash to a smooth texture.
• stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. in a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. pour the wet ingredients in the flour mixture, and stir together to make a dough. turn the dough out a floured surface, and knead a few times until thoroughly combined. don't over knead the dough. cover the dough and let it rest for 30 minutes to relax the gluten.
• heat the lard over medium heat in a large heavy skillet until it shimmers. break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. push the fry bread into the oil to help it puff. drain on paper towels, and serve hot.