Cinnamon Pecan Coffee Cakes
|All purpose flour||6 Cup (96 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Water||1⁄2 Cup (8 tbs)|
|Softened butter||10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)|
|Chopped pecans||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Confectioners sugar||2 Cup (32 tbs)|
|Almond extract||1⁄4 Teaspoon|
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.