Georgia Peach Coffee Cake
|Dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Flour||5 1⁄2 Cup (88 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Peach preserves||1 Cup (16 tbs)|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Cold milk||3 Teaspoon|
Dissolve the yeast in warm water.
Combine 1/2 cup sugar, 1/2 cup butter, scalded milk and salt in a bowl and stir until butter is melted.
Cool to lukewarm.
Blend in eggs and yeast.
Add enough flour to form a stiff dough, then knead on a floured surface for 3 to 5 minutes or until smooth.
Place in a greased bowl and cover.
Let rise in a warm place for 1 hour and 30 minutes.
Combine remaining sugar, cinnamon and pecans.
Divide the dough in half and roll out each half on a floured board to 20 x 10-inch rectangle.
Spread with remaining softened butter.
Spread 1/4 cup preserves on each half and sprinkle each half with cinnamon mixture.
Roll from 20-inch sides as for jelly roll and seal edges and ends.
Form into loops and place on a baking sheet.
Cut down center of loops 1/3 of the way through and within 2 inches of ends.
Let rise in a warm place for 30 minutes.
Spoon 1/4 cup preserves down center of each loop.
Bake at 350 degrees for 20 to 25 minutes.
Combine remaining ingredients and spread over coffee cakes.