Fat Free Queen Cake With Squash Stuffing

• 8 cups flour
• 2 1/8 ounces bakers yeast
• 6 eggs
• 1 cup sugar
• 7/8 cup butter
• 2 3/4 cups milk
• 1 cup port wine
• dried fruit
• nuts
• flour to help with kneading
• 1 jar squash jam
• 1 egg yolks for brushing before baking
• jelly for glazing after cooking

1. Dissolve yeast in warm milk.
2. Place all ingredients in the bowl of the bread machine and add milk with yeast.
3. Set the machine for yeast dough.
4. At the end of the cycle, stir dough and let rise again.
5. At this point the dough will be very runny.
6. Continue to knead and add flour until dough is smooth.
7. Divide dough into 3 parts and place on a floured work surface one at a time.
8. Sprinkle nuts with flour and add to the dough.
9. Continue sprinkling the countertop with flour as you work the dough.
10. Roll out the dough with your hands to form a rectangle and spread with pumpkin butter.
11. Take one of the narrow ends and fold it, then take the opposite one and fold it on top of the previous one.
12. Place the dough on a silicone mat or a baking tray lined with parchment paper.
13. Decorate to taste and brush dough with egg yolk whisked with a teaspoon of water.
14. Bake in a preheated oven at 180u0b0C (approximately 350u0b0F) for 30 minutes.
15. Remove from oven and brush with jelly or doughnut glaze. Garnish with powdered sugar.
16. Tip: Freeze uncooked pastry before brushing with egg wash. When ready to bake, remove from freezer, defrost and bake.

flour, bakers yeast, eggs, sugar, butter, milk, port wine, nuts, flour, egg yolks, after cooking

Taken from www.yummly.com/recipe/Fat-Free-Queen-Cake-with-Squash-Stuffing-2055971 (may not work)