- 14
Ingredients
- Icing:
- 2 3/4 to 3 1/2 cups flour
- 1/2 cup sugar, divided
- 1 package active dry yeast
- 1 tsp salt
- 1/8 tsp baking soda
- 1/2 cup fat-free plain yogurt
- 1/2 cup fat-free milk
- 1/4 cup water
- 3 T butter or margarine, divided
- 3/4 cup chopped pecans, toasted
- 1/4 cup packed brown sugar
- 1 T ground cinnamon
- 1 egg white, lightly beaten
- 1/2 cup confectioner's sugar
- 2 tsp skim milk
- 1/4 tsp vanilla
Preparation
Step 1
In bowl, combine 1 cup flour, 1/4 cup sugar, yeast, salt, and baking soda. In a saucepan, heat the yogurt, milk, water and 2 T butter to 120. Add to dry ingredients and beat on med. speed for 2 minutes. Stir in enough flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic. Transfer to bowl coated in cooking spray and turn to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll into a 14 by 10 inch rectangle. Melt remaining butter and brush over dough. Combine pecans, brown sugar, cinnamon, and remaining sugar; sprinkle evenly over dough. Roll up jelly-roll style, starting with a long side. Pinch seam.
Line a baking sheet with foil. Coat well with nonstick cooking spray. Place dough seam side down on prepared pan. Pinch ends together to form a ring. With scissors, cut from the outside edge 2/3 the way toward the center of the ring at 1-inch intervals. Separate strips slightly and twist. Cover and let rise until doubled, about 45 minutes.
Brush with egg white. Bake at 350 for 20-25 minutes or until golden brown. Immediately remove from pan to a wire rack. Combine icing ingredients and drizzle over warm ring.