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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 packages dry yeast |
1/2 cup warm water (105° to 115°) |
1/3 cup sugar |
2 teaspoons salt |
1/4 cup shortening, melted |
1 cup warm buttermilk (105° to 115°) |
2 eggs, beaten |
4 1/2 cups all-purpose flour |
1/2 cup honey |
1/2 cup sugar |
2 tablespoons grated lemon rind |
2 tablespoons grated orange rind |
2 tablespoons orange juice |
1 teaspoon ground cinnamon |
3/4 cup chopped pecans |
3/4 cup chopped raisins |
Directions:
1. Dissolve yeast in warm water; let stand 5 minutes.
2. Combine 1/3 cup sugar, salt, shortening, and buttermilk in a large bowl. Stir in dissolved yeast and eggs. Gradually add flour, stirring until a soft dough is formed. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
3. Punch dough down. Turn dough out onto a lightly floured surface, and roll into an 18-inch square.
4. Combine remaining ingredients; spread mixture over square. Roll up jellyroll fashion; moisten edges, and pinch to seal. Cut roll into 1-inch-thick slices. Place slices, cut side down, in layers in a well-greased 10-inch tube pan.
5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 350° for 50 minutes or until golden brown. Cut into wedges to serve.
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