Pennsylvania Dutch Pecan Spirals Recipe

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Pennsylvania Dutch Pecan Spirals

Melissa Snow


These are easy to make.

★★★★★ 1 vote
2 dozen large rolls
9 Hr 15 Min
20 Min


2 pkg
active dry yeast
1/2 c
warm water 105 to 115 degrees
1 Tbsp
granulated sugar
1 1/2 tsp
1 c
milk, scalded, cooled to lukewarm
5 c
egg yolks
3/4 c
granulated sugar
1/2 c
butter or margarine, melted
4 c
all-purpose flour
1 c
pecans, chopped


1 c
powdered sugar
1 Tbsp
melted butter or margarine
to 3 tbsp hot coffee


1Stir milk, egg yolks, 1/4 C of the sugar, butter, flour in a bowl. Beat until smooth. Cover and refrigerate overnight.
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.
3Roll dough up like a jellyroll. Be sure to work all the sugar and the nuts onto the dough. Cut roll into 24 slices.
4Butter a 13x9 baking pan. Place the slices on pan and let rise for 1 hour until doubled.
5Bake at 375 degrees for 20 to 25 minutes until golden.
6Mix the powdered sugar, butter, and coffee to make a glaze. Drizzle the glaze over the baked spirals. Serve warm.
7Per Serving:
Calories 205
Protein 3.6 g
Fat 9.4 g
Carbs 27.4
Sodium 198 mg

About this Recipe

Course/Dish: Sweet Breads, Other Breads