Pecan Ring
1
package active dry yeast
1/4 cup warm water
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1/4 cup half and half or non-dairy creamer, warmed
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2
cups bread flour
1/2 cup unsalted butter or pareve margarine, divided
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2
tablespoons shortening
1/2 cup sugar
egg
1/2 teaspoon salt
Grated zest of 1 lemon
Pecan Filling:
1/2 cup unsalted butter or pareve margarine
3
tablespoons shortening
2/3 cup dark brown sugar, packed
2/3 cup finely chopped pecans
1/3 cup bread flour
Egg Wash:
1
egg
1
tablespoon water
Whole pecans
Coffee Icing:
1/2 teaspoon instant coffee
2
teaspoons hot water
1/3 cup confectioners' sugar (about)
In bowl, dissolve yeast in water. Add half and half. Stir in 3/4
cup flour. Cover. In another bowl, cream 1 /4 cup room
temperature butter, shortening and sugar until light. Beat in
egg, salt and lemon zest. In large bowl, cut remaining 1/4
cup firm butter into remaining 1 1 /4 cups flour until
crumbly. Stir in yeast batter, blending until flour is
moistened. Wrap in plastic wrap. Refrigerate 2 hours. For
filling: Cream butter and shortening until light. Beat in brown
sugar. Add pecans and flour, mixing well. Place dough on
floured board. Knead lightly, divide in half. Roll each out on
well-floured board to 8x16-inch rectangle. Spread center with
half the filling. Fold over sides. Roll lightly with rolling
pin to seal. Shape into ring in well-greased and wax-
paper lined 9-inch cake pan. Place inverted custard cup in
center, prick top of dough. Brush with egg lightly beaten with
water. Sprinkle with pecans. Repeat with remaining dough
and filling. Let rise 30 minutes until light and dough feels
warm. Bake at 350`F 30 to 35 minutes until golden brown.
For icing: Dissolve coffee in hot water. Gradually add
confectioners' sugar until syrupy. Drizzle over top. Cool in
pan before removing. Slice to serve. Makes 2.
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Aterel ev 6 •
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717171