Ingredients:
\n1 cup milk
\n\u00bc cup butter
\n2 (.25 ounce) packages active dry yeast
\n\u2154 cup warm water (110 degrees F\/45 degrees C)
\n\u00bd cup white sugar
\n2 eggs
\n1\u2009\u00bd teaspoons salt
\n\u00bd teaspoon freshly grated nutmeg
\n5\u2009\u00bd cups all-purpose flour
\n1 cup packed brown sugar
\n1 tablespoon ground cinnamon
\n\u2154 cup chopped pecans
\n\u00bd cup all-purpose flour
\n\u00bd cup raisins
\n\u00bd cup melted butter
\n1 cup confectioners’ sugar
\n1 tablespoon water<\/p>\n
Directions:
\nScald milk, remove from heat and stir in 1\/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.<\/p>\n
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk\/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.<\/p>\n
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.<\/p>\n
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.<\/p>\n
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1\/2 cup flour and 1\/2 cup raisins. Pour 1\/2 cup melted butter over the cinnamon mixture and mix until crumbly.<\/p>\n
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1\/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.<\/p>\n
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 cup milk \u00bc cup butter 2 (.25 ounce) packages active dry yeast \u2154 cup warm water (110 degrees F\/45 degrees C) \u00bd cup white sugar 2 eggs 1\u2009\u00bd teaspoons salt \u00bd teaspoon freshly grated nutmeg 5\u2009\u00bd cups all-purpose flour 1 cup packed brown sugar 1 tablespoon ground cinnamon \u2154 cup chopped pecans \u00bd… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,19],"tags":[],"class_list":["post-1468","post","type-post","status-publish","format-standard","hentry","category-recipes","category-us-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1468"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1468\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}