Get the kids involved in making this bread. Invite them to shape and dip the little balls and sample their results.
- Portion size 16 servings
- Credits : Canadian Living Fall 2005
- 1/4 cup butter melted
- 3/4 cups packed brown sugar
- 1/2 cup finely chopped pecans
- 2 teaspoons cinnamon
- 2 cups icing sugar
- 1/4 cup milk
- 1/4 cup granulated sugar
- 1 pkg active dry yeast
- 3/4 cups milk
- 1/4 cup butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour (approx)
MethodSweet Dough: In stand mixer, combine 2 tsp of the sugar and 1/4 cup warm water, stir to dissolve sugar. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Stir into yeast mixture. Beat in eggs. Add enough of the flour, 1 cup (250 mL) at a time, to form shaggy dough. Turn out onto lightly floured surface; knead, adding enough of the remaining flour as necessary, until smooth and elastic, about 10 minutes.
Transfer to large greased bowl; turning to coat. Cover with plastic wrap; let rise in warm,draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough; turn out only lightly floured surface. Divide in half; roll each into 15-inch (38 cm) log. Cut each into 30 pieces; shape each piece into smooth ball.
Place butter in shallow bowl. In separate shallow bowl, combine sugar, pecans and cinnamon. Roll balls in butter then in sugar mixture to coat. Place in generously greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan. Cover and let rise until doubled in bulk, about 1 hour.
Bake in 350?F (180?C) oven until golden and bread sounds hollow when tapped on bottom, about 40 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Stir icing sugar with milk; drizzle over bread.
Nutritional facts Per serving: about
- Sodium 222 mg
- Protein 5 g
- Calories 311.0
- Total fat 10 g
- Cholesterol 43 mg
- Saturated fat 4 g
- Total carbohydrate 52 g
- Iron 14.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 7.0