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Pecan Tea Ring

  Dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 2 1⁄4 Cup (36 tbs), divided (At 105 To 115 F)
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Eggs 2 , beaten
  Salt 2 Teaspoon
  All-purpose flour 8 Cup (128 tbs), divided
  Butter/Margarine 1⁄4 Cup (4 tbs), divided and softened
  Pecans 1 Cup (16 tbs), finely chopped
  Ground cinnamon 2 Tablespoon
  Egg white 1
  Water 1 Tablespoon
  Sifted powdered sugar 2 Cup (32 tbs)
  Milk 3 Tablespoon
  Vegetable oil 1 Teaspoon
  Vanilla extract 2 Teaspoon
  Chopped candied cherries 2 Ounce
  Chopped pecans 2 Tablespoon

1. In a large bowl, dissolve yeast in 1/2 cup warm water; let stand 5 minutes.
2. In an electric mixer, add remaining warm water, 1/2 cup sugar, 1/2 cup butter, eggs, salt, and 2 cups flour; whizz at low speed for 2 minutes.
3. Add in sufficient amout of the remaining flour to make a soft dough; cover and let it stand for 10 minutes.
4. On a lightly floured surface, turn out the dough. Knead until smooth and elastic (8 to 10 minutes).
5. Keep the dough in a well-greased bowl, turning to grease top.
6. Cover the bowl with a plastic sheet and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
7. Using your fists, punch dough down; divide in half.
8. On a lightly floured surface, roll each half into a 15- x 9-inch rectangle.
9. Apply 2 tablespoons butter on each rectangle, leaving a 1-inch margin.
10. In a bowl, mix 1 cup pecans, 1/2 cup sugar, and cinnamon. Scatter half over each rectangle, leaving a 1-inch margin.
11. Roll up dough, jellyroll fashion, beginning at a long side; pinch edges to seal.
12. Place each roll on a large, greased baking sheet, seam side down; shape into a ring and pinch ends together to seal.
13. With the help of kitchen shears, make cuts in dough every 2 inches around rings, cutting two-thirds of the way through roll at each cut.
14. With care, turn each piece of dough on its side, slightly overlapping slices.
15. In a small bowl, add egg white and 1 tablespoon water; beat well.
16. Using a brush apply, the egg white over dough; cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. During the last 15 minutes, pre-heat oven to 375° F.
17. Bake for 20 to 25 minutes or until golden brown; transfer to wire racks and cool.
18. In a bowl, mix powdered sugar, milk, oil, and vanilla; stir until smooth.
19. Sprinkle the milk mixture over bread while warm; garnish with candied cherries and additional chopped pecans.

20. Make slices and serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
140 Minutes
Cook Time: 
25 Minutes
Ready In: 
165 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7862 Calories from Fat 2405

% Daily Value*

Total Fat 279 g429.7%

Saturated Fat 102.9 g514.5%

Trans Fat 0 g

Cholesterol 790.3 mg263.4%

Sodium 4171.8 mg173.8%

Total Carbohydrates 1208 g402.6%

Dietary Fiber 61.3 g245.1%

Sugars 387.7 g

Protein 143 g286.4%

Vitamin A 98.6% Vitamin C 4.9%

Calcium 73.9% Iron 318.1%

*Based on a 2000 Calorie diet


Pecan Tea Ring Recipe