Festive, fig and pecan
filled yeast-raised pastry coffeecake wreaths.
Festive
Fig-Pecan Coffeecake Wreaths
- 2 cups chopped figs
1 1/2 cups water
1/2 cup chopped pecans
1 1/2 cups milk
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
8 3/4 cups all-purpose flour - divided use
1 1/2 cups butter or margarine
3 large eggs
3/4 teaspoon salt
- Combine figs and water
in a small saucepan. Bring to a boil, reduce heat and simmer
for 3 minutes, or until thickened, stirring constantly. Stir
in chopped pecans and remove from heat; set aside to cool.
- In another small saucepan,
scald milk (bubbles should form just around the edges) then remove
from heat and cool to 105°F to 115°F. Sprinkle yeast
over milk and let stand for 5 minutes. Add 1 cup flour, mix well,
then let sit undisturbed for 1 hour.
- In a large bowl, cream
butter and 3/4 cups of flour with an electric mixer until light
and fluffy. Stir in yeast until well blended. Add eggs, one at
a time, beating well after each addition. Add salt and up to
7 cups of the remaining flour to make a stiff dough. Turn out
onto a lightly floured surface and knead for 8 to 10 minutes,
or until smooth and elastic. Place in a lightly greased bowl,
turning to grease both sides. Let rise, covered, in a warm place
for 1 hour, or until doubled in bulk.
- Divide dough in half and
roll each portion into a 12 x 16-inch rectangle on a lightly
floured surface. Cut one of the rectangles into (4) 3 x 16-inch
strips. Spread fig filling on each strip and roll up, starting
from one of the long sides, like a jelly roll; seal seam. Braid
3 of the jelly rolls, then fashion into a wreath, pinching ends
together; place on a cookie sheet. Use remaining roll to fashion
a bow and attach to wreath, over the spot where ends are pinched
together. Repeat with remaining rectangle. Cover each wreath
and let rise, covered, for 1 hour.
- Preheat oven to 350°F
(175°C).
- Bake wreaths for 30 to
45 minutes, or until golden brown. Cool on a wire rack.
Makes 24 servings.
Tip: For a shinier finish,
brush each wreath with a mixture of beaten egg yolk thinned with
a little water, right before baking.
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