Pecan-Filled Coffee Rings |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 32 |
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This old recipe was handed down to me by my great-grandmother. The easy-to-handle sweet dough produces two tempting rings that look lovely drizzled with a powdered sugar glaze. Ingredients:
1 package (1/4 ounce) active dry yeast |
2 teaspoons plus 1/2 cup sugar, divided |
1 cup warm milk (110° to 115°) |
1 cup butter, softened |
3 egg yolks, beaten |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1-1/2 cups ground pecans |
1/2 cup sugar |
1 egg |
3 tablespoons butter, softened |
1 teaspoon vanilla extract |
glaze: |
1 cup confectioners' sugar |
1 tablespoon lemon juice |
1 tablespoon milk |
Directions:
1. In a bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. In a bowl, cream butter and remaining sugar. Beat in the egg yolks, vanilla and salt. Add yeast mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. 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.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Combine filling ingredients; spread over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
3. Place seam side down on greased baking sheets; pinch ends together to form a ring. With kitchen scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks; cool for 20 minutes. Combine glaze ingredients; drizzle over warm rings. Yield: 2 rings.
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