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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 40 |
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I've used this recipe for years, especially as Christmas gifts for friends and neighbors. Everyone loves it. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup plus 2/3 cup sugar, divided |
3/4 cup butter, softened, divided |
1/2 cup warm 2% milk (110° to 115°) |
2 teaspoons salt |
3 eggs |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
1 cup peach preserves |
1 cup chopped pecans |
2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, 1/2 cup butter, milk, salt, eggs and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
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 1-1/4 hours.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 24-in. x 13-in. rectangle; spread 2 tablespoons butter and 1/4 cup peach preserves to within 1/2 in. of edges. Combine the pecans, cinnamon and remaining sugar. Sprinkle over preserves.
4. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Place, seam side down, on two greased baking sheets; curve each roll to form a crescent. With a sharp knife, make a lengthwise slash a third of the way through the center of each to within 2 in. of each end. Spoon 1/4 cup preserves into each roll.
5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (20 slices each).
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