SOUR CREAM PECAN TEA RING
I don't remember where I got this recipe- I just know that I have had and used it for a long time. I probably got it from a reader of the recipe column 45 years ago so....many recipes so many boxes--Ei yei yei!
Provided by Pat Duran
Categories Fruit Desserts
Time 50m
Number Of Ingredients 13
Steps:
- 1. Combine melted butter, sour cream, sugar and salt. Dissolve yeast in warm water. Add sour cream mixture, egg and 3 cups of flour; beat until smooth. Add more flour to make a stiff dough. On a floured board knead 8 to 10 minutes. Place in a greased bowl; turn to grease all around. Cover; let rise until doubled. Punch down dough. Cover; let rest 15 minutes. Roll into two 9x16 -inch rectangles. Brush with melted butter. --- Combine pecans, brown sugar and cinnamon. Sprinkle on top of dough (if desired raisins can be sprinkled on now). Roll up each rectangle starting with the 16-inch side Form into a circle on a greased baking sheet. Seal seams. Cut slits 2/3 through rings at 1 1/2 intervals, turn sections on sides. Cover; let rise until doubled, about 1 hour. Bake at 375^ about 25 minutes or until golden brown. Makes 2 rings. Remove from oven and cool. --- Note: I have used walnuts or almonds instead of pecans. I have added coconut, sometimes peanut butter and honey, orange peel and raisins, etc.... --- Frost with powdered sugar icing.
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