Maple Pecan Breakfast Ring

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.

Basic Sweet Dough (this one is a keeper....so versatile!)(from Farm Journal's Country Cookbook 1959)

1 cups milk

1/2 stick butter (1/4 cup)

1/4 cup sugar

1 tsp salt

1 package yeast (2 1/2 tsp)

1/4 cup warm water

1 egg, slightly beaten

4-5 cups flour

Maple Pecan Breakfast Ring 

Basic Sweet Dough

Filling: 

1/4 cup softened butter

1/2 cup finely chopped pecans

1/4 cup sugar

1/4 cup brown sugar

3 Tbsp pure maple syrup

1/2 tsp maple flavoring

Glaze: 

2 Tbsp softened butter

1 1/2 cups powdered sugar

1/4 tsp vanilla

1/4 tsp maple flavor

Enough water or milk to achieve desired consisitency

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 springform 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.

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