Coffeecake: Cool Rise One Bowl Maple Pecan Ring

posted by jewel 12-04-100 4:20 PM

Cool Rise One Bowl Maple Pecan Ring
by Nadine Groen

5 1/2 - 6 1/2 cups unsifted flour
1/2 cup sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
1/2 cup softened butter
1 1/2 cups very hot water
2 eggs, room temperature
3/4 cup chopped pecans
2/3 cup brown sugar, firmly packed
1 tsp. maple flavoring
Melted butter for top
Powdered sugar frosting

In a large bowl mix 2 cups flour, sugar, salt and undissolved yeast. Add softened butter. Mix. Gradually add water to dry ingredients. Beat 2 minutes at medium speed with electric mixer Add eggs, 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough.

Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap and then a towel. Let rise 20 minutes.

Combine pecans, brown sugar and maple flavoring.

Punch dough down and divide in half. Cover other half back up. On lightly floured board roll 1/2 dough into an 8x16 inch rectangle. Brush with melted butter. Sprinkle with 1/2 brown sugar mixture and roll up from side to form a 16-inch roll. Pinch seam to seal. Place sealed edge in circle on greased baking sheet.
Seal edges firmly. Cut 1/3 way into with scissors at 1-inch intervals. Turn each section on it's side. Repeat with remaining dough and filling. Brush rings with oil and cover lightly with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover dough and let stand for 10 minutes.
Bake at 375 degrees for 20 to 25 minutes. Remove immediately from baking sheet and cool on wire rack.
Frost with icing. If desired, add additional chopped pecans or a halved cherry or pecan half.

Makes 2 coffee cakes Freezes well before baking.

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