Recipe: Cinnamon-Pecan Coffee Cakes (yeast dough, Carnation Evaporated Milk recipe)

Cinnamon-Pecan Coffee Cakes

FOR THE DOUGH:
2 packages active dry yeast
2/3 cup warm water
2 eggs, room temperature
5 to 6 cups unsifted flour
1 cup butter, softened, divided use
1/2 cup granulated sugar
1 1/2 teaspoons salt
1 cup plus 1 tablespoon undiluted Carnation Evaporated Milk, divided use
2 teaspoons vanilla
FOR THE FILLING:
1 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 cup raisins
1/2 cup chopped pecans
2/3 cup sifted confectioner's sugar (for icing)

TO PREPARE THE DOUGH:
Dissolve yeast in warm water in large mixer bowl. Add eggs, 2 cups flour, 1/2 cup butter, sugar, salt, 1 cup evaporated milk, and vanilla. Beat 3 minutes at medium speed. Stir in raisins and additional flour to make a stiff dough.

Knead 8 minutes on floured board. Divide in half; knead each half 2 minutes. Cover with plastic wrap; let rest 20 minutes.

TO FILL AND BAKE:
Melt remaining 1/2 cup butter; set aside. Mix brown sugar and cinnamon together; set aside. Grease 2 (8-inch) square pans.

Roll each dough into a 12-inch square; brush each with butter. Sprinkle center third dough with one quarter of the sugar mixture and 2 tablespoons pecans. Fold 1/3 dough over center. Brush top with butter; sprinkle with one quarter of the sugar mixture and 2 tablespoons pecans. Fold remaining third dough over the 2 layers.

Cut each filled dough into 12 short strips about 1-inch wide. Twist each strip tightly. Lay strips in prepared pans. Cover with towel. Let rise in warm place until doubled, about 1 hour.

Bake in moderate oven (375 degrees F) 20-25 minutes. Remove from pans; cool.

Mix 2/3 cup sifted confectioner's sugar and the remaining 1 tablespoon evaporated milk until smooth; drizzle over coffee cakes.

Makes two (8-inch) coffeecakes
From: Recipelink.com
Source: Recipe pamphlet: Favorite Holiday Recipes from Carnation, not dated