Pecan Tea Ring Recipe
Ingredients
| Dry yeast package | 2 | |
| Warm water (105° to 115°) - 2 1/4 cups divided | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Eggs | 2 | |
| Salt | 2 Teaspoon | |
| All-purpose flour - 7 1/2 to 8 cups, divided | ||
| Butter or margarine - 1/4 cup, divided and softened | ||
| Pecans | 1 Cup (16 tbs), finely chopped | |
| Ground cinnamon | 2 Tablespoon | |
| Egg white | 1 | |
| Water | 1 Tablespoon | |
| Powdered sugar | 2 Cup (16 tbs), sifted | |
| Milk | 3 Tablespoon | |
| Vegetable oil | 1 Teaspoon | |
| Vanilla extract | 2 Teaspoon | |
| Chopped candied cherries | ||
| Additional chopped pecans | ||
Directions
MAKING
1. In a large bowl, dissolve yeast in 1/2 cup warm water; let stand 5 minutes.
2. In an electric mixer, add remaining warm water, 1/2 cup sugar, 1/2 cup butter, eggs, salt, and 2 cups flour; whizz at low speed for 2 minutes.
3. Add in sufficient amout of the remaining flour to make a soft dough; cover and let it stand for 10 minutes.
4. On a lightly floured surface, turn out the dough. Knead until smooth and elastic (8 to 10 minutes).
5. Keep the dough in a well-greased bowl, turning to grease top.
6. Cover the bowl with a plastic sheet and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
7. Using your fists, punch dough down; divide in half.
8. On a lightly floured surface, roll each half into a 15- x 9-inch rectangle.
9. Apply 2 tablespoons butter on each rectangle, leaving a 1-inch margin.
10. In a bowl, mix 1 cup pecans, 1/2 cup sugar, and cinnamon. Scatter half over each rectangle, leaving a 1-inch margin.
11. Roll up dough, jellyroll fashion, beginning at a long side; pinch edges to seal.
12. Place each roll on a large, greased baking sheet, seam side down; shape into a ring and pinch ends together to seal.
13. With the help of kitchen shears, make cuts in dough every 2 inches around rings, cutting two-thirds of the way through roll at each cut.
14. With care, turn each piece of dough on its side, slightly overlapping slices.
15. In a small bowl, add egg white and 1 tablespoon water; beat well.
16. Using a brush apply, the egg white over dough; cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. During the last 15 minutes, pre-heat oven to 375° F.
17. Bake for 20 to 25 minutes or until golden brown; transfer to wire racks and cool.
18. In a bowl, mix powdered sugar, milk, oil, and vanilla; stir until smooth.
19. Sprinkle the milk mixture over bread while warm; garnish with candied cherries and additional chopped pecans.
SERVING
20. Make slices and serve.
1. In a large bowl, dissolve yeast in 1/2 cup warm water; let stand 5 minutes.
2. In an electric mixer, add remaining warm water, 1/2 cup sugar, 1/2 cup butter, eggs, salt, and 2 cups flour; whizz at low speed for 2 minutes.
3. Add in sufficient amout of the remaining flour to make a soft dough; cover and let it stand for 10 minutes.
4. On a lightly floured surface, turn out the dough. Knead until smooth and elastic (8 to 10 minutes).
5. Keep the dough in a well-greased bowl, turning to grease top.
6. Cover the bowl with a plastic sheet and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
7. Using your fists, punch dough down; divide in half.
8. On a lightly floured surface, roll each half into a 15- x 9-inch rectangle.
9. Apply 2 tablespoons butter on each rectangle, leaving a 1-inch margin.
10. In a bowl, mix 1 cup pecans, 1/2 cup sugar, and cinnamon. Scatter half over each rectangle, leaving a 1-inch margin.
11. Roll up dough, jellyroll fashion, beginning at a long side; pinch edges to seal.
12. Place each roll on a large, greased baking sheet, seam side down; shape into a ring and pinch ends together to seal.
13. With the help of kitchen shears, make cuts in dough every 2 inches around rings, cutting two-thirds of the way through roll at each cut.
14. With care, turn each piece of dough on its side, slightly overlapping slices.
15. In a small bowl, add egg white and 1 tablespoon water; beat well.
16. Using a brush apply, the egg white over dough; cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. During the last 15 minutes, pre-heat oven to 375° F.
17. Bake for 20 to 25 minutes or until golden brown; transfer to wire racks and cool.
18. In a bowl, mix powdered sugar, milk, oil, and vanilla; stir until smooth.
19. Sprinkle the milk mixture over bread while warm; garnish with candied cherries and additional chopped pecans.
SERVING
20. Make slices and serve.
Chef
