Updated Wednesday, October 27th, 2010
Yield: Two loaves
In a large mixer bowl stir together 2 cups of the flour and the yeast. Heat the milk, granulated sugar, butter, and salt just until warm, stirring until butter almost melts. Add to dry ingredients in the mixer bowl and add eggs. Beat at low speed for half a minute, scraping sides constantly. Beat for 3 minutes at high speed.
By hand stir in enough remaining flour to make a soft dough. Turn out onto a floured board and knead for 5 to 8 minutes, until smooth and elastic. Place in a greased bowl, turn dough, cover, and let rise 1 to 1-1/2 hours until doubled.
Punch down. Divide dough in half, cover, and let rest for 10 minutes.
Mix together raisins, pecans, honey, brown sugar, and cinnamon. Roll half the dough to a 14" by 8" rectangle. Spread half the filling mixture over the rectangle to within 1/2-inch of the edges. Starting from the long side, roll up. Pinch the edge to seal. Cut the roll in 1-inch slices. Arrange two layers of the slices, cut side down, in a greased 1O-inch tube pan, staggering the layers. Repeat with the remaining half of the dough and filling to make 2 additional layers in the pan. Cover and let rise 45 to 50 minutes or until doubled. Bake at 350°F for 40 to 50 minutes. Let stand in the pan for 10 minutes. Remove from the pan to cool. Drizzle with confectioners sugar icing thinned to drizzling consistency.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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