Directions

• In a large bowl, dissolve yeast in warm water. Add the buttermilk,
• sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened.
• Add egg; beat for 2 minutes. Stir in enough remaining flour to form
• a soft dough. Turn onto a lightly floured surface; knead until
• smooth and elastic, about 6-8 minutes.
• Place in a bowl coated with cooking spray, turning once to coat top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• For filling, combine the first seven filling ingredients. Punch dough
• down. Turn onto a lightly floured surface. Roll into a 16-in. x
• 9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to
• within 1/2 in. of edges. Sprinkle with sugar.
• Roll up jelly-roll style, starting with long side; pinch seams to
• seal. Place seam side down on a baking sheet coated with cooking
• spray. Pinch ends together to form a ring.
• With scissors, cut from outside edge to two-thirds of the way toward
• center of ring at 1-in. intervals. Separate strips slightly; twist
• to allow filling to show. Cover and let rise in a warm place until
• doubled, about 50 minutes. Brush dough with egg.
• Bake at 375° for 20-25 minutes or until golden brown. Cool on a
• wire rack.
• For glaze, combine confectioners' sugar, vanilla and enough milk to
• achieve drizzling consistency. Drizzle over ring. Yield: 14
• servings.