Ingredients Jump to Instructions ↓

  1. 2 ( 1/4 ounce) packages active dry yeast

  2. 1/4 cup warm water (105 degrees to 115 degrees)

  3. 1 cup warm milk (110 to 115 degrees F)

  4. 1/2 cup shortening

  5. 1/4 cup sugar

  6. 2 teaspoons salt

  7. 2 eggs

  8. 4 1/2 cups all-purpose flour FILLING:

  9. 2 tablespoons butter or margarine, melted

  10. 1 cup honey

  11. 1 cup chopped pecans

  12. 1/2 cup sugar

  13. 1/4 cup grated orange peel

  14. 2 tablespoons orange juice

  15. 2 teaspoons ground cinnamon GLAZE:

  16. 1/3 cup honey

  17. 1/3 cup sugar

  18. 2 teaspoons grated orange peel

  19. 1 tablespoon butter or margarine

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 12-in. rectangle. brush with butter. Combine remaining filling ingredients; spread over dough to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Cut each into 16 slices. Place, cut side down, in a greased one-piece 10-in. tube pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Cool in pan for 10 minutes before inverting onto a serving plate. In a small saucepan, combine glaze ingredients; heat until sugar is dissolved. Drizzle over warm bread. ');


Send feedback