Cool Rise Maple Pecan Ring

This maple pecan ring is a delicious treat served warm from the oven. Mix it up the day before and cook in the morning for breakfast. This is a cool rise way to do yeast rolls.  You simply mix everything up early in the day or the night before and let it rise in the refrigerator instead of a warm location. 

You can add more brown sugar and pecans to the filling if desired. I usually don't measure the ingredients on this. Instead, just sprinkle brown sugar over the surface, making sure it is covered. I also do that with the pecans. Use more or less to suit your tastes.

Ingredients

1 1/2 Tbs yeast or  2 pkg. yeast
1/2 c. sugar
1/2 c. hot tap water (110° to 115°)
1 c. warm milk
5 1/2 to 6 1/2 c. flour
1 1/2 tsp. salt
1/2 c. butter or margarine
1 1/2 c. hot tap water (110° to 115°)
2 eggs
3/4 c. chopped pecans
1/3 c. brown sugar
1 tsp. maple flavoring
softened butter

Glaze

2 1/2 c. powdered sugar
1/2 tsp. maple flavoring
3 to 4 Tbs. milk

Directions

Grease 2 baking sheets.

In a large bowl, combine yeast, sugar and hot water. Place in a warm location for about 10 minutes, so the yeast can bloom and become active.

Add the warm milk, 2 cups flour, salt, and softened butter or margarine. Beat with an electric mixer for 2 minutes, scraping the bowl occasionally.

Add eggs and a 1/2 cup flour.  Beat at high speed for 2 minutes.  

Stir in additional flour to make a soft dough. Use a wooden spoon or a mixer with the dough hook attachment. If using the mixer, continue to knead the dough for 8 minutes or according to the manufacture's directions. If doing this by hand, turn the dough out onto a lightly floured surface when it becomes too hard to stir it with a wooden spoon.  Knead the dough, adding more flour as necessary, until the dough is smooth and elastic. This takes between 8 and 10 minutes. 

Cover the dough with a sheet of plastic and let rest for 20 minutes.

In a small bowl, combine pecans, brown sugar and maple flavoring. Set aside.

Punch dough down and divide into 2 equal pieces.  On a lightly floured board, roll the dough out into a 16 x 8-inch rectangle. Brush the surface with softened butter. Sprinkle half of the pecan brown sugar mixture over the dough.  Starting with the long side, roll up the dough into a jellyroll. Pinch seam to seal.

Place the dough rope onto the prepared baking sheet and form into a circle. Seal edges together firmly, so it does not come apart.  With a knife or scissors, cut 2/3 of the way into the ring at one inch intervals. Do not cut the dough on the inside of the ring. Leave that intact.  Turn each section on its side. 

Repeat with the other half of the dough. Brush the rings with butter or cooking oil. Cover loosely with a sheet of plastic wrap and place in the refrigerator for 2 to 24 hours.

When ready to bake, preheat oven to 375°. Remove the dough from the refrigerator and carefully remove the plastic wrap. Let the dough stand at room temperature for 20 minutes. 

Bake for 20 to 25 minutes, or until done.  Remove from the baking sheets and place on wire wracks to cool.  

In a bowl, combine powdered sugar, and maple flavoring together.  Slowly add the milk, stirring as you pour, until the glaze is the desired consistency. Pour over the maple pecan rings.   Serve and enjoy!