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Cinnamon Meringue Coffee Ring Recipe

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This recipe for Cinnamon Meringue Coffee Ring, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Jeansonne, Houma courier 1974
Added: Wednesday, May 14, 2008


1 pkg active dry yeast
3 1/4-3 1/2 cups flour
2/3 cup milk
6 T margarine
1/3 cup sugar
1 tsp salt
1 egg
1 egg yolk
1 stiff beaten egg white
1 tsp cinnamon
1/2 cup sugar
1/2 cup pecans

Combine yeast and 1 1/2 cup flour. Heat together milk, margarine, sugar and salt, just till warm stirring to melt butter. Add to dry ingredients in mixing bowl. Add egg and egg yolk. Beat for 1/2 minute on low speed of mixer. Beat 3 minutes at high speed. By hand stir in enough flour to make a moderately stiff dough. Turn onto lightly floured surface and knead till smooth. 3-5 minutes. Place in greased bowl, cover and let rise until doubled in bulk. Punch down. Turn onto lightly floured surface, cover and let rest 10 minutes. Set aside 1/3 of dough. Roll remaining dough into 8X10 rectangle.
Fold sugar and cinnamon into egg white. Spread filling over dough, sprinkle with pecans. Starting at long side, roll up tightly jellyroll fashion. place seam side down on greased baking sheet. Bring ends together in a ring and seal. Brush with a little water. Twist reserve dough into rope 24 inches long. Trim ends, place atop filled ring sealing ends together. Holding floured scissors parallel to top of rope, cut almost through. Turn petals alternately toward the inside and outside of ring. Let rise until doubled in bulk. Bake at 375 about 25 minutes. cover loosley with foil the last 15 minutes. Drizzle with brown butter icing.
Brown Butter Icing:
Heat 2 T butter till brown stirring often. Cool Add 1 cup confectioners sugar, 1-2 T milk and 12 tsp vanilla. Mix well.




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