1/4 cup warm water (real warm to almost hot - 130 degrees, but not hotter) |
1 package yeast (or 2 1/4 tsp yeast from jar) |
pour water into small bowl and add yeast - stirring to dissolve well. add a pinch of white granulated sugar and stir to proof the yeast. let sit for about 5 minutes till yeast bubbles and at least doubles in size. then add yeast to these next ingredients |
3/4 cup lukewarm milk |
1/4 cup sugar |
1 teaspoon salt |
1 egg (room temp) |
1/2 cup shortening |
2 cups flour |
mix until smooth. add enough additional flour (up to an additional 1 1/2 or 2 cups) to handle easily and mix with your hands. turn onto lightly floured board and knead until smooth and elastic (about 5 minutes). round up in greased bowl, greased side up and cover with a damp cloth to let rise. rise in a warm place until double in size - about 1 1/2 hours. punch down and let rise again about 30 to 45 minutes. |
roll dough into oblong 15x9 shape. spread soft butter all over and then sprinkle the following over the dough |
1/2 cup white sugar |
1/2 cup brown sugar |
2 1/2 teaspoons cinnamon |
1/2 cup raisins |
1/2 cup chopped pecans |
roll up dough longwise seam-side down. then bring ends together to form a circle and pinch edges together. make cuts 2/3 of the way into the ring every 1 inch around. turn each section onto its side. let rise again about 30 to 45 minutes. |
bake at 375 for 25 to 30 minutes. |
spread top with icing |
1 cup confectioners sugar |
cream |
1 teaspoon vanilla extract |
mix to a spreading consistency and drizzle over warm ring. |
