Elephant Bread
INGREDIENTS
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This is a deliciously sweet pastry with ground pecans, brown sugar and generous smothering of molasses glaze. The technique for shaping this bread is easy, and when cut and unfolded it reminds me of two elephant ears.
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Sweet dough recipe adapted from Taste of Home's "Baking Book".
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Yield: 2 coffee cakes, 12 servings [click for printable recipe]
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Sweet Dough:
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2 ¼ tsp. active dry yeast
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¼ cup water, 110-115 degrees F
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1 cup whole milk, 110-115 degrees F
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¾ cup butter melted and slightly cooled, divided
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2 eggs room temperature
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¼ cup granulated sugar
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1 tsp. salt
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3 cups all-purpose flour
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Cinnamon-Nut Filling:
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½ cup granulated sugar
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½ cup finely ground pecans
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1 tbsp. cinnamon
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Molasses Glaze:
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2 cups confectioners’ sugar
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2 tbsp. Grandma’s molasses
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2 tbsp. butter, room temperature
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¼ cup plus 1 tbsp. whole milk
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