Ingredients: |
Ingredients: Dough:
¼ C warm water (105-115º)
2 ¼ oz. packets active dry yeast
2 C sugar
1¼ C milk, warmed
8 Tab butter, melted & cooled, plus softened better for the dough and pans
2 large eggs, beaten
1 Tsp salt
6 C flour, plus more for dusting
Filling:
2 C peacon halves
2 sticks butter, cut into pieces and chilled
2 C packed light brown sugar
2 Tsp cinnamon
Egg Wash:
1 large egg, beaten
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Directions: |
Directions:In a large bowl, stir together the water, yeast and 1 Tab sugar. Let stand until foamy, 3-4 minutes. Add the remaining sugar, milk, butter, eggs and salt. Stir with a wooden spoon until well blended. Add the flour and stir until the dough comes together. Rub softened butter on top of dough and around the bowl. Cover and let stand in a warm spot for 1 hour.
To make the filling, in a food processor, combine the pecans, butter, brown sugar and cinnamon, process until the mix is well blended and pasta like (do in 2 batches if necessary).
Position a rack in the middle of the oven and preheat to 350º. Line a baking sheet with parchment paper.
Generously dust a work surface with flour. Punch down the dough and place it on the work surface. Roll it out into a 16 x 24" rectangle.
Spoon two-thirds of the filling mix over the dough. Spread it to cover the dough to the edges. Starting on a short side, cold the sheet of dough in half, pressing the two short sides together to make sure thy stick together and to flatten it slightly (you'll have a roughly 14 x 16" rectangle).
Spoon the remaining filling on top of the dough and spread it to cover the dough. Starting at a short side, fold the dough in half, bringing the two short sides together to cover the filling. Use your hands to flatten the rectangle and "smoosh" it into an approximately 12 x 18" rectangle.
Use a chef's knife to cut the dough into 24 roughly 3" squares. Arrange the squares on the prepared pan so they are toughing. Brush the tops of the squares with beaten egg.
Bake until light golden, 25-30 minutes.
Serve hot.
Store in airtight container at room temp for up to 2 days. |
This recipe for Cinnamon Squares is from