For the dough:
1/4 cup milk
1/4 cup melted butter
1/4 cup sugar
1/2 teaspoon salt
One 15g packet of active dry yeast
Two eggs
Three cups all-purpose flour
For the filling:
One cup pecans or finely chopped nuts
One egg white
1/4 cup sugar
1/4 cup softened butter at room temperature
Pecan pieces for garnish
For the dough:
1/4 cup milk
1/4 cup melted butter
1/4 cup sugar
1/2 teaspoon salt
One 15g packet of active dry yeast
Two eggs
Three cups all-purpose flour
For the filling:
One cup pecans or finely chopped nuts
One egg white
1/4 cup sugar
1/4 cup softened butter at room temperature
Pecan pieces for garnish
Prepare the dough: Combine milk with melted butter, add sugar and salt
In a large bowl, combine yeast with 1/4 cup warm water and mix to dissolve
Add the milk mixture and reserve
Beat eggs, remove one tablespoonful and reserve for brushing the ring cake later
Add eggs to the yeast mixture
Add two cups of flour and mix well
Add remaining flour and mix again
Place in a greased bowl, cover with plastic wrap, and let rise in a protected area for 1 hour
Make the filling: Mix pecans or nuts with egg white, sugar, and softened butter
Add three tablespoons of cold water and mix to reserve
Lower dough by hand and knead on a lightly floured surface
Roll out dough into a rectangle measuring 50cm x 25cm
Spread reserved filling almost to the edge
Begin rolling ring cake from the longest side, like a croissant
Place dough carefully in a round baking dish and shape into an annular form
Make cuts in dough with scissors, along outer edge, without cutting to the end
Pull out alternate strips of dough towards the center of the ring cake
Brush with reserved egg white mixture mixed with a little water
Dust with pecan pieces and a little sugar, if desired
Bake at 180°C for 40 minutes or until golden
Remove from baking dish and let cool
Serve warm or cold
10 portions.
