* Exported from MasterCook *
Bread, Cherry Pecan Swirl
Recipe By : Paige Grandjean
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Dough
8 oz. sour cream
6 tablespoons unsalted butter
1 3/4 teaspoons kosher salt
1/4 cup sugar -- granulated, divided, plus
1 tsp. sugar -- granulated
1/3 cup water -- warm, (100F to 110F)
2 1/4 tsp active dry yeast -- (1/4-oz.)
2 large eggs -- beaten
2 teaspoons orange zest -- from 1 orange
3 3/4 cups bread flour -- divided, plus more for work
surface, (to 4 1/4C)
Filling
1 cup packed light brown sugar
1/2 cup cherries -- dried tart, chopped
1/2 cup pecans -- toasted, chopped
4 tablespoons unsalted butter -- softened
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
Glaze
1 cup powdered sugar -- sifted
2 tablespoons orange juice -- fresh, from 1 orange
Wow your brunch crowd with this Cherry-Pecan Swirl Bread. If you're
new to making bread from scratch, take your time with each step.
Kneading can be sticky work, but don't overflour your work surface or
the dough itself. This will make the bread tough and dense. To knead,
fold the top of the dough in half toward you. Then, using the bottoms
of both palms, push the dough away from you. Rotate the dough a
quarter turn, and repeat the process until it becomes a smooth and
stretchy ball, using little to no additional flour.
Active: 40 mins
Chill: 8 hrs
Total: 3: 35
Prepare the Dough: Cook sour cream, butter, salt, and 1/4 cup of the
granulated sugar in a saucepan over medium-low, stirring
occasionally, until butter just melts, 4 to 5 minutes. Remove from
heat. Cool to 110F to 115F, about 10 minutes.
Stir together warm water, yeast, and remaining 1 teaspoon granulated
sugar in a bowl. Let stand until foamy, about 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and orange zest with a
stand mixer fitted with a dough hook attachment on medium-low speed,
gradually adding 3 3/4 cups of the flour, until a soft Dough forms
and pulls away from sides but still adheres to bottom of bowl, 2 minutes.
Turn out Dough on a lightly floured work surface. Knead until smooth
and elastic, 10 minutes, adding up to 1/2 cup remaining flour in very
small increments, if needed to keep the Dough workable. (It should be
tacky but not sticky.) Place in a lightly greased (with cooking
spray) bowl, turning to coat all sides. Cover; chill at least 8 hours
or up to 24 hours.
Turn out Dough on a lightly floured work surface. Roll into a 20- x
16 rectangle. Coat a 12" cast-iron skillet with cooking spray. Place
a round sheet of parchment paper in bottom of skillet. Set aside.
Prepare the Filling: Stir together brown sugar, cherries, pecans,
softened butter, cinnamon, and cardamom until mixture is well
combined and the texture of wet sand.
Gently spread Filling over Dough, carefully pressing to adhere,
leaving a 1" border on both long sides. Starting at 1 long side, roll
up jelly-roll style. Using a serrated knife, cut log in half
lengthwise. Arrange pieces side by side, cut sides up, on the work
surface. Carefully twist together, keeping cut sides facing up. Form
twisted Dough into a 9" ring, tucking ends underneath. Place in
prepared skillet, and cover loosely with plastic wrap. Let stand in a
warm place until almost doubled in size, 1 to 1 1/2 hours.
Preheat oven to 350F with rack in lower third position. Remove and
discard plastic wrap from Dough. Bake until golden brown and cooked
through, 35 to 40 minutes, tenting with aluminum foil after 25
minutes, if needed, to prevent excessive browning. Remove from oven.
Prepare the Glaze: Whisk together powdered sugar and orange juice.
Drizzle over bread. Serve warm, or transfer to a wire rack to cool
completely, about 1 hour.
S(Internet address):
https://www.southernliving.com/recipes/cherry-pecan-swirl-bread
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Per Serving (excluding unknown items): 456 Calories; 18g Fat (35.5%
calories from fat); 8g Protein; 67g Carbohydrate; 1g Dietary Fiber;
70mg Cholesterol; 306mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
NOTES : 2020 - 1220