Cinnamon Pecan Coffee Ring With Orange Icing
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Cinnamon Pecan Coffee Ring With Orange Icing
  Cinnamon    Coffee    Orange    Icing    Pecans  
Last updated 6/12/2012 12:59:25 AM. Recipe ID 22368. Report a problem with this recipe.
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      Title: Cinnamon pecan coffee ring with orange icing
 Categories: Live
      Yield: 4 Servings
      1    Batch Quick brioche dough
           Cinnamon Pecan Filling:
      2 c  Pecan pieces
    3/4 c  Sugar
      1 ts Ground cinnamon
           White of 1 large egg
      1 ts Grated lemon zest
    3/4 c  Strained apricot preserves
    1/2 c  Raisins or currants
           Confectioners' Sugar Icing:
      2 c  Confectioners sugar
    1/4 c  Orange juice
  Line a cookie sheet or jelly roll pan with parchment or foil.
  Roll dough into an 8 by18-inch rectangle. Fold the dough in half the
  long way, slide the 4 by18-inch dough onto a cookie sheet, cover with
  plastic wrap and refrigerate. To make the filling, place the pecan
  pieces in the work bowl of a food processor. Process until they are
  reduced to a paste. Add the sugar and pulse several times to mix. Add
  all the filling ingredients except the preserves. Remove the
  rectangle of dough from the refrigerator and unfold it on the work
  surface. Spread the dough evenly with the filling, using a small
  offset metal spatula. Stir the preserves to soften them, then spread
  evenly over the filling with a spatula. Sprinkle with the raisins.
  Begin at one of the long ends and roll the filling up in the dough to
  form a roll about 18-inches long. If the dough has softened during
  the spreading and rolling, cut the roll in half, slide both pieces
  onto a pan and refrigerate until firm, about 15 minutes. Mark the top
  of the roll at 1 1/2-inch intervals, then cut through with a sharp,
  thin knife, making 12 slashes in the roll. Arrange the slashed piece
  of dough on the pan and connect the ends. Fan out the cut portions.
  Cover pan with buttered plastic wrap and allow dough to rise until
  the spaces between the rolls are filled in, up to one hour. About 40
  minutes after putting the cake to rise, set a rack at the middle
  level of the oven and preheat to 350 degrees.
  Bake about 45 minutes, until the dough is firm and baked through and
  a deep golden color. Place the pan on a rack until cool enough to
  handle, then slide to a cooling rack. When cool, invert to a platter
  and drizzle the cake with the icing.
  To make icing:
  Combine confectioners' sugar and orange juice and place over low
  heat. Stir until luke-warm, then drizzle over cooled cake.

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Recipe ID 22368 (Apr 03, 2005)

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