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Cinnamon Pecan Coffee Cakes

Chef.at.Home's picture
Ingredients
  All purpose flour 6 Cup (96 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages, 1/4 Ounce Each)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Softened butter 10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)
  Eggs 2
  Chopped pecans 1 Cup (16 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
For glaze
  Confectioners sugar 2 Cup (32 tbs)
  Almond extract 1⁄4 Teaspoon
  Water 2 Tablespoon
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.

Recipe Summary

Cuisine: 
European

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