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Title: Cinnamon Pecan Coffee Ring with Orange Icing Categories: Cooking liv, Import Yield: 1 Servings 1 Batch quick brioche dough ---------------------------CINNAMON PECAN FILLING--------------------------- 2 c Pecan pieces 3/4 c Sugar 1 ts Ground cinnamon White of 1 large egg 1 ts Grated lemon zest 3/4 c Strained apricot preserves 1/2 c Raisins or currants -------------------------CONFECTIONERS' SUGAR ICING------------------------- 2 c Confectioners sugar 1/4 c Orange juice Line a cookie sheet or jelly roll pan with parchment or foil. Roll dough into an 8 by18-inch rectangle. Fold the dough in half the long way, slide the 4 by18-inch dough onto a cookie sheet, cover with plastic wrap and refrigerate. To make the filling, place the pecan pieces in the work bowl of a food processor. Process until they are reduced to a paste. Add the sugar and pulse several times to mix. Add all the filling ingredients except the preserves. Remove the rectangle of dough from the refrigerator and unfold it on the work surface. Spread the dough evenly with the filling, using a small offset metal spatula. Stir the preserves to soften them, then spread evenly over the filling with a spatula. Sprinkle with the raisins. Begin at one of the long ends and roll the filling up in the dough to form a roll about 18-inches long. If the dough has softened during the spreading and rolling, cut the roll in half, slide both pieces onto a pan and refrigerate until firm, about 15 minutes. Mark the top of the roll at 1 1/2-inch intervals, then cut through with a sharp, thin knife, making 12 slashes in the roll. Arrange the slashed piece of dough on the pan and connect the ends. Fan out the cut portions. Cover pan with buttered plastic wrap and allow dough to rise until the spaces between the rolls are filled in, up to one hour. About 40 minutes after putting the cake to rise, set a rack at the middle level of the oven and preheat to 350 degrees. Bake about 45 minutes, until the dough is firm and baked through and a deep golden color. Place the pan on a rack until cool enough to handle, then slide to a cooling rack. When cool, invert to a platter and drizzle the cake with the icing. To make icing: Combine confectioners' sugar and orange juice and place over low heat. Stir until luke-warm, then drizzle over cooled cake. NOTES : Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9045 Posted to MC-Recipe Digest by "Angele and Jon Freeman" |