Here's a recipe that supplies the perfect early treat to munch on during any holiday or special day. Call it Christmas, birthday, or that Easter egg hunt. This recipe will make six cakes.
4 1⁄2 c flour
1⁄2 c sugar (granulated sugar)
1 1⁄2 c butter
14 T cream (8 for dough, 6 for filling)
1 t salt
1⁄2 c currants (dried currants)
2 pk yeast (active yeast)
1⁄2 c water
1 c brown sugar
1 c pecan nuts (chopped)
- Warm the water and dissolve the yeast into it slowly, letting it rest for about five minutes.
- Combine the flour, 1/4 cup of sugar and the salt, then warm a cup of butter and pour it in. To it, add 8 Tbs of the heavy cream, the eggs, yeast and currants. Cover and place in the refrigerator to chill for a couple of hours.
- Remove and divide the dough into six parts onto a floured surface. Roll each one into a rectangle about 10 inches by 6 inches.
- To make the filling just add the 6 tablespoons of heavy cream to a 1/2 cup of warmed butter, then fold in the brown sugar. Stir in the pecans well.
- Spread the filling onto each dough rectangle and roll them up, then pinch the ends to seal. If you want to add a little decorative appearance, curve the dough into a crescent shape. Make a few shallow slices through the dough skin along the length of the roll. Let the dough rise for about 45 minutes.
- Bake at 350°F / 175°C for about 20 minutes. Monitor them to see that the surface is a golden brown, but the pinched edges are not too dark.
1 hour, 10 minutes