Mammoth Pecan Braid Coffee Ring |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe is from a 1941 cookbook compiled by Army officer's wives. My aunt Zora gave it to me when I was 13. This recipe takes time , so plan to make it on a day off. It's well worth the effort. My dad used to beg me to make this so he could have it warm, at breakfast! Read more ! Ingredients:
for pastry |
1 pkg. active, dry yeast |
1/4 cup warm water |
1/2 cup sugar |
1/2 cup butter or margarine |
1/2 teasp. salt |
1 cup milk; scalded |
1 egg; beaten |
4 to 5 cups all-purpose flour |
for vanilla-butter filling |
3/4 cup butter or margarine |
1 and 1/2 cups confectioner's sugar |
1 teasp. vanilla |
1 and 1/2 cups pecans; chopped |
cream butter or margarine until soft, add sugar & vanilla; beat until fluffy. set aside. |
for orange snow icing |
2 tablesps. orange juice |
1/2 teasp. vanilla |
1 cup confectioner's sugar |
blend all ingredients until smooth. set aside. |
Directions:
1. Soften yeast in warm water; let stand 5 to 10 minutes.Combine butter & salt in a large bowl; immediately pour in scalded milk. Stir until butter melts. Cool to lukewarm, blend in 1 cup flour, beating until smooth. Stir softened yeast & add to batter, mixing well. Add about 1/2 the remaining flour; beat until very smooth. Beat in egg & then enough of the remaining flour to make a soft dough. Turn dough onto a lightly-floured board & allow to rest for 5 to 10 minutes, then knead until dough is smooth & doesn't stick to surface (about 8 minutes). Form into a large ball & put into a deep, buttered bowl. Turn dough once to bring buttered surface to top. Cover with waxed paper or a cloth & let stand in a warm place until doubled in bulk (about 2 hours). Punch down dough with fist & turn onto a lightly-floured surface. Let rest 5 to 10 minutes. At this point you can decide to make one really huge coffee ring or two medium-sized ones. If making two, divide dough in half & roll each half into a nine-inch by eighteen-inch rectangle. Cut each rectangle lengthwise into thirds. Spread vanilla-butter filling on all six strips. Sprinkle with 1 cup of the pecans. Roll each of the 6 strips lengthwise, pinching seam very well, to completely seal. Braid strips together in threes, then shape braids into wreaths on lightly-greased baking sheets. Let wreaths rise in warm place until double in bulk (about 30 to 45 minutes). Bake at 350 degrees F. for 20 to 25 minutes until golden brown. Cool, partially, on a rack. Transfer to serving plate, drizzle each wreath with the orange snow icing & sprinkle on remaining pecans, chopped finely. Hint: This is delicious any way but it extra delicious just slightly warm.
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