Cinnamon Pecan Coffee Cakes Recipe
Ingredients
| All purpose flour | 6 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 cup plus 2 tablespoons butter, softened, divided | ||
| Eggs | 2 | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| 2 cups confectioners'sugar | ||
| Almond extract | 1/4 Teaspoon (GLAZE:) | |
| Water | 2 Tablespoon (GLAZE:) | |
Directions
In a large mixing bowl, combine 3 cups flour, yeast, salt and sugar.
In a small saucepan, heat water and 1/2 cup butter to 120°-130°.
Add to dry ingredients; beat just until moistened.
Add eggs; beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
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 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 the pecans, brown sugar and cinnamon; sprinkle over the dough to within 1/2 in.of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Place three ropes with seam side down on a 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 degrees for 25-30 minutes or until golden brown.
Cool for 10 minutes before removing from pans to wire racks.
Combine the glaze ingredients; drizzle over loaves.
In a small saucepan, heat water and 1/2 cup butter to 120°-130°.
Add to dry ingredients; beat just until moistened.
Add eggs; beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
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 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 the pecans, brown sugar and cinnamon; sprinkle over the dough to within 1/2 in.of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Place three ropes with seam side down on a 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 degrees for 25-30 minutes or until golden brown.
Cool for 10 minutes before removing from pans to wire racks.
Combine the glaze ingredients; drizzle over loaves.
Chef
