From the kitchen of Stephanie Knewasser
In a bread machine:
1/3 c butter, melted
3/4 c milk, warmed
1 egg
1 egg white
3 1/2 cup flour
1/4 c sugar
1/2 & 1/8 tsp salt
2 1/4 tsp bread yeast
Use dough setting.
The dough raises to the lid in my machine, so I stop it 13 minutes early.
Filling:
3/4 c shredded coconut
1/2 c chopped pecans
1/4 c packed brown sugar
1 1/2 Tbsp butter, melted
raisins (optional)
Set aside.
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 from you.
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.
Icing:
confectioner sugar
water
Roll on a floured surface.
Spread mixture over 2/3 of dough.
Fold bottom 1/3 of dough up.
Fold over again. Seal.
Cut into about 8 strips.
Twist each strip to expose filling.
Oops. Forgot the raisins, so added.
Raised.
Baked & iced.
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