Sour Cream Pecan Tea Ring
Source of Recipe
Unknown
Combine:
½ cup margarine, melted
1 cup sour cream
½ cup sugar
1-1/2 tsp. salt
Dissolve:
2 packages yeast
¾ cup warm water (105-115°F.)
Add and beat until smooth:
Sour cream mixture
1 egg
3 cups flour
Add to make a stiff dough:
2 cups flour
On a surface covered with 1 cup of flour, knead for 8-10 minutes. May need to use up to ¼ cup toward the end.
Place in greased bowl, flip and cover. Let rise until doubled (1-1/4 hours). Punch dough down. Cover and let rest 15 minutes.
Roll into 2- 9x16” rectangles, wider is better than longer.
Brush with margarine and sprinkle with (all the way to the ends):
1 cup chopped pecans
½ cup brown sugar
½ tsp. cinnamon
Roll up and seal seams. Shape into a ring, seam side down on parchment. Seal ends. Cut slits 2/3 through ring at intervals. Lay sections on sides. Cover and let rise until doubled, about ½ to 1 hour.
Bake at 350°F. for 10 minutes, or until golden brown. Ice while warm.
Yield 2 rings
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