Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Coffeecake - Cool Rise One Bowl Maple Pecan Ring
Famous Authors (View All Authors)
Cakesandfrostings - Coffeecake -  Cool Rise One Bowl Maple Pecan Ring Post by :angryjohnny Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2495

Click below to download : Cakesandfrostings - Coffeecake - Cool Rise One Bowl Maple Pecan Ring (Format : PDF)

Cakesandfrostings - Coffeecake - Cool Rise One Bowl Maple Pecan Ring

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.

If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Coffeecake -  Cranberry Swirl Coffeecake Cakesandfrostings - Coffeecake - Cranberry Swirl Coffeecake

Cakesandfrostings - Coffeecake -  Cranberry Swirl Coffeecake
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon baking powder 1 teaspoon baking soda 2 cups all-purpose flour 1/2 teaspoon salt 1 cup sour cream (I use nonfat plain yogurt) 1 teaspoon almond extract 1 cup of fresh cranberry sauce, (to make the sauce, follow the directions on any package of fresh cranberries), or one 8-ounce can of whole cranberry sauce Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan). Grease and flour one 9 or 10 inch tube pan. Cream together the butter and the sugar until
PREVIOUS BOOKS

Cakesandfrostings - Coffeecake -  Coffee Coffee Cake Cakesandfrostings - Coffeecake - Coffee Coffee Cake

Cakesandfrostings - Coffeecake -  Coffee Coffee Cake
1/3 cup granulated sugar 4 1/2 teaspoons instant espresso or 3 tablespoons instant coffee granules 1 1/2 teaspoons ground cinnamon 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup plain low-fat yogurt 2 1/2 tablespoons butter, melted 1 teaspoon vanilla extract 1 large egg Cooking spray 2 tablespoons finely chopped walnuts Glaze: 2 teaspoons 1% low-fat milk 1 teaspoon instant espresso or 2 teaspoons instant coffee granules 1/3 cup sifted powdered sugar Preheat oven to 350F. (325 F for dark pans) Combine first
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT