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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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A brunch side dish or dessert, we adore it. Ingredients:
1 c 2% reduced fat milk |
1 1/2 cups plus 1/3-cup sugar |
3/4 cup plus 1/3-cup butter |
1/2 tsp salt |
1 (1/4 ounce) package active dry yeast |
1/4 cup warm water (105 to 115f) |
3 eggs, well beaten |
4 to 41/2 cups all purpose flour |
3 tbsp. ground cinnamon |
1 1/4 cups pecans, ground |
Directions:
1. 1. Heat milk in small saucepan. Add 1/3 cup sugar, butter & salt. Heat until butter melts & sugar dissolves, do not scald. Cool to lukewarm.
2. 2. In a large bowl dissolve yeast in warm water and just a sprinkling of sugar, let stand 5 minutes until yeast mixture bubbles. Stir in beaten eggs and cooled milk mixture. Stir in 2 cups of the flour, beat until smooth. Add 2 cups additional flour; mix well if dough seems too wet add no more than the additional 1/2 cup of flour.
3. 3. Cover and let rise until doubled in size, about 11/2 hours.
4. 4. Punch down, cover and let rise again an additional 11/2 hours.
5. 5. Combine remaining 1 1/2 cups sugar with cinnamon in a medium bowl.
6. 6. Melt remaining 3/4 cup butter.
7. 7. Pinch off pieces of dough and roll into walnut size balls. Dip into melted butter then in sugar mixture, then in ground pecans.
8. 8. Pile loosely in an un-greased bundt or tube pan.
9. 9. Mix any remaining butter, sugar mixture and pecans add to the top.
10. 10.Cover and let rise 40 minutes.
11. Pre-heat oven to 400F
12. 11.Bake 10 minutes, reduce heat to 325F and bake 25 minutes.
13. 12. Remove from oven and invert immediately onto a large serving plate.
14. 13. Serve hot. Do not cut; let guests pluck a serving.
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