Once you start on a yeast adventure, you never know what heights you may reach. This is definitely one of the prettier pieces I have made. It was mighty tasty, too. It was inspired by a photo I saw in a Better Homes and Gardens publication, but I used a dough recipe from a vintage cookbook. I ended up frosting it with a maple flavored glaze, too.
The fun pan I baked it in was a tin creamer, circa 1880.
In order to keep the circle in the center of the pan, I inverted a ramekin in the middle when I put the shaped dough in to rise before baking. I left the ramekin in while this baked and then removed it immediately when the breakfast ring was done.
Maple Pecan Breakfast Ring
Author: (from Farm Journal's Country Cookbook 1959)
- Basic Sweet Dough:
- 1 cups milk
- ¼ cup butter
- ¼ cup sugar
- 1 tsp salt
- 1 package yeast (2½ tsp)
- ¼ cup warm water
- 1 egg, slightly beaten
- 4-5 cups flour
- ¼ cup softened butter
- ½ cup finely chopped pecans
- ¼ cup sugar
- ¼ cup brown sugar
- 3 Tbsp pure maple syrup
- ½ tsp maple flavoring
- 2 Tbsp softened butter
- 1½ cups powdered sugar
- ¼ tsp vanilla
- ¼ tsp maple flavor
- Enough water or milk to achieve desired consisitancy
- In a large microwave safe bowl, heat the milk, butter, sugar and salt until the butter is just about all melted.
- Stir to melt the rest of the butter.
- Cool slightly.
- In a mixing bowl, combine the warm water and yeast until bubbly.
- Add the egg to the milk mixture and then add to the yeast.
- Either with a dough hook attachment on a heavy duty mixer or with brute strength of your arm and spoon, add the flour and knead 5-10 minutes (on a floured surface if doing by hand).
- Cover in a bowl and let rise one hour until doubled.
- For Maple Pecan Breakfast Ring:
- Punch down and roll out to a large rectangle (20 inches long).
- Spread softened butter all over to edges.
- Combine remaining filling ingredients and sprinkle evenly all over.
- Roll up, jelly roll style.
- Cut roll in half lengthwise and turn the cut sides up, next to each other.
- Prepare large round pan (if nothing else, a spring-form would work) and grease the outside a ramekin, too.
- Place the ramekin in the center of the round pan.
- Twist the two halves of the cut dough and gently pick it up and place it in the prepared pan to form a ring.
- Pinch the ends together.
- Cover and let rise 30 minutes.
- Bake in a 375 preheated oven for 35-40 minutes or until golden brown (remember ovens vary).
- Remove from oven and let cool in pan.
- Make glaze by stirring softened butter into powdered sugar (I use the back of a spoon to really mix it).
- Combine the flavorings and a little water (to keep color uniform and prevent brown streaks in the glaze) and add to the sugar/butter mixture.
- Stir until smooth.
- Add more water if necessary until you get the consistency you like.
- Pour glaze over the top.
- Serve warm or at room temperature.