From the kitchen of Stephanie Knewasser. I found this recipe in a
2000 magazine, then changed it a bit. It's a tasty sweet bread,
with a coconut pecan filling, drizzled with icing.
In a bread machine:
1/3 c butter, melted
3/4 c milk, warmed
1 egg white
3 1/2 cup flour
1/4 c sugar
1/2 & 1/8 tsp salt
2 1/4 tsp yeast
Use dough setting. The dough raises to the lid in my machine, so
I stop it 13 minutes early.
Meanwhile, combine Filling:
3/4 c shredded coconut
1/2 c chopped pecans
1/4 c packed brown sugar
1 1/2 Tbsp butter, melted
On a floured surface, roll dough into a 20 x 6 rectangle, with short
side facing you.
Brush top 2/3 of dough with 1/2 Tbsp melted butter.
Sprinkle filling on buttered portion.
Starting at plain short side, fold dough over HALF of filling.
Fold over again. Seal edge.
Place on GREASED baking sheet with folded edge facing away
With kitchen scissors, cut 8-10 strips to within 1/2" of edge.
Separate strips & twist to show filling. Pinch ends into points.
Rise until doubled (about 45 minutes).
Bake @ 350, 20-25 minutes.
Cool & ice.
|"Prove yourself to yourself not others."
1) Roll the dough out on a floured surface 2) Spread coconut pecan
mixture over top 2/3 of dough 3) Fold bottom 1/3 of dough up
4) Fold over again, seal edge 5) Move to greased cookie sheet 6) With
seam side towards you, cut into 8 or 10 strips
7) Twist each strip to expose filling 8) all strips twisted *forgot to add raisins
in step 2, stuffed them in here & there* 9) raised and ready to bake * notice
how much bigger it is
10) baked 11) thin coconut pecan layer exposed 12) texture of bread