Pecan Praline Trellis
Source of Recipe
Posted by: Momto4Kids (My Page) on Mon, Jul 4, 05 at 19:14
Recipe Introduction
This was really, really yummy!!
List of Ingredients
Dough:
3 tablespoons plus 2 1/4 cups (or more) unbleached all-purpose flour
1-1/2 teaspoons instant or rapid-rise yeast (measured from 1 envelope)
3 tablespoons warm water (105 degrees F to 115 degrees F)
1/2 cup plus 1 tablespoon sour cream
4 1/2 tablespoons sugar
3 large egg yolks
1 tablespoon vanilla extract
3/4 teaspoon salt
4 1/2 tablespoons unsalted butter, cut into 4 pieces, room temperature
Filling:
1-1/2 cups pecans (about 6 ounces)
1-1/2 teaspoons vegetable oil
1/8 teaspoon fine sea salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1-1/2 cups golden brown sugar
1 egg, beaten to blend (for glaze)
.
FOR DOUGH: Mix 3 tablespoons flour and yeast in small bowl to blend. Add 3
tablespoons warm water; whisk until smooth. Let mixture stand until puffed,
about 12 minutes.
Combine 2-1/4 cups flour, sour cream, sugar, egg yolks, vanilla, salt, and
yeast mixture in large bowl of heavy-duty mixer fitted with paddle
attachment. Beat on medium speed until dough is sticky, adding 1 to 2
tablespoons water if mixture is too dry, about 5 minutes. Add butter; beat
until dough is smooth and soft, adding more flour by tablespoonfuls until
dough is slightly firmer and pulls away from sides of bowl, about 5 minutes.
Cover bowl with plastic wrap. Let dough rise in warm draft-free area until
at least doubled in volume, about 2 hours.
Meanwhile, prepare filling: Preheat oven to 400 degrees F. Toss pecans and
oil on rimmed baking sheet to coat. Bake until aromatic, about 5 minutes.
Sprinkle nuts with 1/8 teaspoon sea salt; cool on sheet. Coarsely chop
pecans.
Scrape dough out onto floured surface. Toss dough to coat with flour and
press gently to deflate. Line work surface with long sheet of parchment
paper; sprinkle paper with flour. Roll out dough on prepared parchment to
16X14" rectangle. Using offset spatula, spread butter lengthwise in 5"-wide
strip down center of dough. Sprinkle sugar, then nuts over butter. Cut
unfilled dough on either side of filling into 3/4"-wide diagonal strips.
Fold alternating strips over filling on slight diagonal, forming lattice
top. Fold loose ends under bottom edge of bread. Slide parchment with
bread onto large rimmed baking sheet. Cover with plastic wrap and let rise
in warm draft-free area until very puffy, about 1-1/2 hours. Position rack
in top third of oven and preheat to 350 degrees F. Brush bread with egg
glaze. Bake until golden, turning sheet after 15 minutes, about 25 minutes
total. Slide parchment with bread onto rack and cool at least 1 hour.
Serve warm or at room temperature. (Can be made 1 day ahead. Cool
completely, wrap in foil, and store at room temperature.)
****From Bon Appetit, April 2005, page 52
Recipe
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