Maple Pecan Clusters

By LoriCaputo

Ingredients

• Topping:
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter or margarine
• 1/4 cup KARO® Dark Corn Syrup
• 1/2 cup chopped pecans
• 1 teaspoon maple flavoring
• Dough
• 5 to 5-1/2 cups all-purpose flour
• 2/3 cup sugar
• 2 envelopes FLEISCHMANN’S® RapidRise Yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup butter or margarine
• 1 teaspoon vanilla extract
• 2 large eggs
• White Chocolate-Pecan Filling
• 1 cup firmly packed brown sugar
• 1 cup white chocolate chips
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1/4 cup butter or margarine, melted

Preparation

Step 1

In a saucepan, combine brown sugar, butter, and corn syrup. Bring to a boil over medium high heat; stir until sugar dissolves completely. Remove from heat; stir in pecans and maple flavoring. Pour into Bundt pan; set aside.

In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 48 equal pieces; roll each piece into smooth balls. Layer balls alternating with White Chocolate-Pecan Filling in prepared pan. Pour melted butter over dough balls. Cover; let rise in warm, draft-free place until doubled in size, about 2 hours.

Place a baking sheet under the bundt pan; Bake at 350oF for 40 to 45 minutes or until done. Let cool in pan on wire rack for 10 minutes. Turn onto serving plate; serve warm.

White Chocolate-Pecan Filling

In a medium bowl, combine sugar, chocolate chips, pecans, and cinnamon. Stir to blend.