A delicious pastry coffeecake with an orange and cinnamon-scented apple and pecan filling and a drizzling of orange glaze

Apple Cinnamon Coffee Ring

Dough:

1 (1/4-ounce) package active dry yeast
1/4 cup warm water

1 cup milk
1/3 cup granulated sugar

1/3 cup butter
1/2 teaspoon salt
2 large eggs
4 1/2 to 5 cups all-purpose flour

 

Filling:
1 cup chopped tart green apple

1/4 cup butter, melted - divided use
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup chopped pecans

 

Glaze:
3/4 cup powdered sugar
1 tablespoon orange juice

1. For Dough: Dissolve yeast in water. Set aside until foamy.
2. Meanwhile, heat milk, sugar, butter and salt in a small saucepan to 110°F (45°C).
3. In a mixing bowl combine the milk mixture, yeast mixture and eggs; mixing well. Add enough flour and stir until a soft dough forms. Turn out onto a floured surface and knead dough 5 minutes or until elastic.
4. Oil a large bowl, place dough in bowl, turn to coat all sides; cover and let rise in a warm place about 1 hour.
5. For Filling: Saute apples in 2 tablespoons butter until soft. Remove from heat and add brown sugar, cinnamon, orange peel and pecans. Mix well and set aside.
6. Once dough has risen, roll out on floured surface to an 11 x 9-inch rectangle. Brush with remaining 2 tablespoons melted butter and top with apple mixture, leaving 1/2-inch border at edges.
7. Fold dough in thirds lengthwise to make 11 x 3-inch roll. Cut crosswise into 12 equal pieces. Arrange pieces, cut side up, in greased 9-inch springform pan forming a ring. Cover and let rise 40 minutes.
8. Preheat oven to 350°F (175°C).
9. Bake for 30 to 35 minutes or until golden brown. Cool on wire rack. Remove from pan and place on a serving plate.
10. For Glaze: Combine glaze ingredients and drizzle over the ring and serve.

Makes 8 to 10 servings.