pennsylvania dutch pecan spirals
(1 rating)
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These are easy to make.
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(1 rating)
yield
2 dozen large rolls
prep time
9 Hr 15 Min
cook time
20 Min
Ingredients For pennsylvania dutch pecan spirals
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2 pkgactive dry yeast
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1/2 cwarm water 105 to 115 degrees
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1 Tbspgranulated sugar
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1 1/2 tspsalt
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1 cmilk, scalded, cooled to lukewarm
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5 cegg yolks
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3/4 cgranulated sugar
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1/2 cbutter or margarine, melted
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4 call-purpose flour
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1 cpecans, chopped
- GLAZE:
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1 cpowdered sugar
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1 Tbspmelted butter or margarine
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2to 3 tbsp hot coffee
How To Make pennsylvania dutch pecan spirals
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1Stir milk, egg yolks, 1/4 C of the sugar, butter, flour in a bowl. Beat until smooth. Cover and refrigerate overnight.
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2Sprinkle the work surface with remaining 1/2 C sugar and the pecans. Turn dough onto the mixture. Pat dough out to make 20 inch square. Turn dough over, pressing the sugar and pecans onto both sides of the dough.
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3Roll dough up like a jellyroll. Be sure to work all the sugar and the nuts onto the dough. Cut roll into 24 slices.
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4Butter a 13x9 baking pan. Place the slices on pan and let rise for 1 hour until doubled.
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5Bake at 375 degrees for 20 to 25 minutes until golden.
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6Mix the powdered sugar, butter, and coffee to make a glaze. Drizzle the glaze over the baked spirals. Serve warm.
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7Per Serving: Calories 205 Protein 3.6 g Fat 9.4 g Carbs 27.4 Sodium 198 mg
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