Apple Cinnamon Coffee Ring
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110° To 115°F)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Butter||3 Tablespoon, divided|
|Sliced apples||1 Cup (16 tbs) (thinly sliced, golden)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Confectioner's sugar||3⁄4 Cup (12 tbs)|
|Orange juice||1 Tablespoon|
To make Sweet Dough, in small bowl, dissolve yeast in water; set aside until foamy.
Meanwhile, heat milk in small saucepan; add sugar, butter and salt.
Cool to warm (110°F).
In large bowl, combine milk mixture, yeast mixture, eggs and flour, stirring until soft dough forms.
Turn out onto lightly floured surface and knead dough 5 minutes or until elastic.
Wash, dry, and oil same large bowl; place dough in bowl, cover, and let rise in warm place about 1 hour.
Meanwhile, prepare Apple Cinnamon Filling.
In skillet, melt 1 tablespoon butter; add apples and saute until soft.
Remove from heat and add pecans, brown sugar, cinnamon and orange peel, mixing well.
When dough has risen, roll out on lightly floured surface to an 11x9-inch rectangle.
Brush with remaining 2 tablespoons melted butter and top with apple mixture, leaving 1/2-inch border at edges.
Fold dough in thirds lengthwise to make 11x3-inch roll.
Cut crosswise into 12 equal pieces.
Arrange pieces, cut side up, in greased 9-inch springform pan, forming a ring.
Cover and let rise 40 minutes.
Heat oven to 325°F.
Bake coffee ring 30 to 35 minutes or until golden.
Cool on wire rack.
Remove side of pan.
To make Glaze, in small bowl, mix confectioners' sugar and orange juice.
Drizzle Glaze over coffee ring and serve