25g of active dry yeast
1/4 cup of warm water
3 cups of all-purpose flour, sifted
1/4 cup of sugar
1 1/4 teaspoons of salt
1/3 cup of butter or margarine
1 egg, beaten
1/2 cup of sour cream
2 tablespoons of cornstarch
1/2 teaspoon of ground cinnamon
Filling:
2 tablespoons of butter
1/2 cup of confectioner's sugar, sifted
1 to 2 teaspoons of water
1/2 cup of chopped pecans
25g of active dry yeast
1/4 cup of warm water
3 cups of all-purpose flour, sifted
1/4 cup of sugar
1 1/4 teaspoons of salt
1/3 cup of butter or margarine
1 egg, beaten
1/2 cup of sour cream
2 tablespoons of cornstarch
1/2 teaspoon of ground cinnamon
Filling:
2 tablespoons of butter
1/2 cup of confectioner's sugar, sifted
1 to 2 teaspoons of water
1/2 cup of chopped pecans
Activate the yeast in warm water
Mix together flour, cornstarch, and salt
Add the butter or margarine to small pieces and mix well until a granular consistency is reached
Make an indentation in the center
Add the egg, sour cream, and yeast mixture, mixing well
Knead for 5 minutes on a floured surface until smooth
Place in a greased bowl and cover
Let rise for about 2 hours
Prepare the pecan filling by mixing all ingredients and refrigerating
Open the dough into rectangles
Fill with the pecan mixture
Fold in half
Make a few cuts and fold slightly to resemble a hand
Place in a greased baking dish
Mix together the cornstarch and cinnamon, then sprinkle on top of the "hands"
Let rise in a protected area for 15 minutes
Bake in a hot oven for about 12 to 15 minutes.
