Directions (continued)
- Line two baking sheets with foil and grease the foil; set aside. For
- filling, in a small bowl, cream butter and brown sugar until light
- and fluffy; stir in pecans.
- Punch down dough. Turn onto a lightly floured surface; divide in
- half. Roll each portion into a 14-in. x 7-in. rectangle; spread
- filling to within 1/2 in. of edges. Roll up jelly-roll style,
- starting with a long side; pinch seams to seal.
- Place loaves seam side down on prepared pans; pinch ends together to
- form a ring. With scissors, cut from outside edge 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 45 minutes.
- Bake at 350° for 18-22 minutes or until golden brown. Remove from
- pans to wire racks to cool.
- For glaze, in a small saucepan, cook butter over medium heat until
- lightly browned, stirring constantly. Remove from the heat. Stir in
- confectioners' sugar, vanilla and enough milk to achieve desired
- consistency. Drizzle over pastry rings. Yield: 2 pastry rings (12-16
- servings each).
Nutrition Facts: 1 piece equals 129 calories, 7 g fat (3 g saturated fat), 21 mg cholesterol, 130 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.