SWEDISH TEA RING WITH PECANS
These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.
Provided by LOGINHAZEL
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 15
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
- In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
- Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
- In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
- Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
- Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.
Nutrition Facts : Calories 324 calories, Carbohydrate 49.6 g, Cholesterol 26.1 mg, Fat 11.8 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 254.3 mg, Sugar 19 g
2BLEU'S PECAN DANISH
This is a yummy treat that you can make either individual rolls or as a danish ring. Very simple and oh-so-yummy! For a quicker version (you won't need to let dough rise or any of those steps), take 1 (8 ounce) can crescent rolls and carefully unroll them keeping them intact and sealing the preforations so that you have one oblong sheet of pastry.
Provided by 2Bleu
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- PASTRY: Dissolve yeast in warm water. Add in sugar and salt, then the egg and shortening. Mix in half of the flour. Gradually add the rest of the flour until dough is easy to handle. Place dough in a lightly oiled bowl, cover with plastic wrap and place in refrigerator about 2 hrs or until doubled. (Can set overnight and used early the next morning).
- Punch down dough. Roll out into an oblong shape (about 6"x14") and brush well with melted butter. Sprinkle cinnamon sugar over pastry followed with the dried fruit and then the chopped pecans. Starting from the long side, roll up jellyroll fashion.
- FOR RING SHAPE: Place on large baking sheet joining ends together to form circle of dough. Using kitchen scissors, snip 2/3 way thru in 1 inch intervals. Lay sections on top of the next like dominos, turning them a little outwards. Let raise 1 hr or until doubled. Preheat oven to 350°F Bake until 30-40 minutes or so until done.
- FOR ROLLS: Slice the log into 1" slices and place disc down onto a lightly greased baking sheet for individual danish rolls. Bake 20-30 minutes.
- ORANGE GLAZE: Combine orange glaze ingredients adding a little orange juice at a time to make a semi thick glaze and set aside. Remove pastry from oven and allow to cool about 10-15 minutes.
- Brush with a thin layer of glaze then quickly sprinkle with almond slices over top and press gently to set. Spread (or pour slowly) the remaining glaze onto cooled danish. Serve warm or at room temperature.
Nutrition Facts : Calories 326.6, Fat 10.9, SaturatedFat 3, Cholesterol 20.7, Sodium 221.7, Carbohydrate 53.5, Fiber 2.6, Sugar 22.4, Protein 5.3
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