Sweet yeast bread is stuffed with a cocoa, cinnamon, and pecan filling. Plan ahead to allow for rising time.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- Sweet Dough:
- 1-1/2 cup lukewarm milk
- 1/2 cup sugar
- 2 teaspoons salt
- 2 eggs
- 1/4 cup soft butter
- 2 packages Fleischmann's Active Dry Yeast
- 1/2 cup warm water
- 7-1/2 to 8 cups flour
- Filling:
- 1 can evaporated milk
- 1 heaping cup sugar
- 2 sticks margarine
- 1-1/2 pounds pecans (ground fine)
- 4 eggs
- Pinch salt
- 1 teaspoon cocoa
- 1 teaspoon cinnamon
Preparation:
Sweet Dough preparation:Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size. Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8-inch or 9-inch cake pans. Cover, put in warm place and let rise. Bake at 350 degrees for 30 to 45 minutes.
Filling preparation:
In heavy pan, over medium heat, combine sugar, evaporated milk, and margarine and heat. Add pecans, then beaten eggs, and mix well. Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa, and cinnamon and mix well. Let cool till just warm enough to spread.
Yield: 3 loaves
Recipe Source: Roberta and Krystal Dent of Salina, KS 2nd place in the Fleischmann's Yeast Best-Ever Bread Competition, Kansas State Fair
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