jglass
New member
Cinnamon-Pecan Coffee Cakes
6 to 6-1/2 cups 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
In a large mixing bowl,combine3 cups flour, yeast, salt andsugar. Ina small saucepan, heat waterand1/2cup butter to 120°-130°.Addto dry ingredients; beat just until moistened.Addeggs; beat until smooth. Stir inenough
emaining flour toforma softdough(dough willbesticky). 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 awarmplace
until doubled, about 1 hour. 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,brownsugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Rollupjelly-roll style, starting with a long side; pinch seams to seal. Place three ropesseamsidedownona 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. Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over loaves.
Serve warm. Yield: 2 loaves.
6 to 6-1/2 cups 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
In a large mixing bowl,combine3 cups flour, yeast, salt andsugar. Ina small saucepan, heat waterand1/2cup butter to 120°-130°.Addto dry ingredients; beat just until moistened.Addeggs; beat until smooth. Stir inenough
emaining flour toforma softdough(dough willbesticky). 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 awarmplace
until doubled, about 1 hour. 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,brownsugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Rollupjelly-roll style, starting with a long side; pinch seams to seal. Place three ropesseamsidedownona 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. Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over loaves.
Serve warm. Yield: 2 loaves.