Recipe Cinnamon-Pecan Coffee Cakes

mjd

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Cinnamon-Pecan Coffee Cakes
Serving Size: 24 Servings
Source: Cinnamon-Pecan Coffee Cakes

6 to 6-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1/2 teaspoon sugar
1-1/2 cups water
1/2 cup plus 2 tablespoons butter, softened, divided
2 eggs
1 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

GLAZE:

2 cups confectioners' sugar
1/4 teaspoon almond extract
2 to 3 tablespoons water

In a large 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 pecans, brown sugar and cinnamon; sprinkle over 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 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 25-30 minutes or until golden brown. Cool for 10
minutes before removing from pans to wire racks.

In a small bowl, combine the confectioners' sugar, extract and enough
water to achieve desired consistency; drizzle over warm loaves. Serve
warm.

Source: tasteofhome.com
 
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