Cinnamon-Pecan Coffee Cakes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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With their decorative cinnamon swirls, these lovely braids taste as good as they look! And their aroma while baking will make your mouth water. For a holiday touch, you could decorate the drizzle of icing with pecans and candied cherries. âVick Holloway, Joelton, Tennessee Ingredients:
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
1-1/2 teaspoons salt |
1/2 teaspoon sugar |
1-1/2 cups water |
1/2 cup plus 2 tablespoons butter, softened, divided |
2 eggs |
1 cup chopped pecans |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
glaze: |
2 cups confectioners' sugar |
1/4 teaspoon almond extract |
2 to 3 tablespoons water |
Directions:
1. In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. 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.
3. Punch dough down. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
4. Place three ropes seam side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
5. Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
6. In a small bowl, combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over warm loaves. Serve warm. Yield: 2 loaves (12 slices each).
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