Recipe: Sunday Brunch Orange Pecan Crescents with Orange Glaze

SUNDAY BRUNCH ORANGE PECAN CRESCENTS

3 1/2 to 4 cups bread flour, divided use
1⁄3 cup sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
3/4 milk
1/4 cup water
1⁄3 cup butter or margarine
1 egg, large
1 egg yolk
2 tablespoons butter or margarine, melted
Orange Pecan Filling (recipe follows)
Orange Glaze (recipe follows)

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; set aside.

Heat milk, 1/4 cup water, and butter until very warm (120 to 130 degrees F).

Gradually add heated milk to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg, egg yolk, 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 2 equal portions; roll each portion to 10-inch circle. Brush with melted butter; sprinkle with Orange Pecan Filling.

Cut each portion into 12 pie-shaped wedges. Roll up from wide end; curve ends to form crescents. Place in rows, with points down, in greased 13x9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees F for 25 to 30 minutes or until done. Drizzle with Orange Glaze while warm.

ORANGE PECAN FILLING

2⁄3 cup toasted ground pecans
1/2 cup sugar
1 tablespoon grated orange peel

In a small bowl, combine pecans, sugar, and orange peel. Mix well.

ORANGE GLAZE

1/4 cup butter or margarine
2 tablespoons sugar
2 tablespoons fresh orange juice
2 teaspoons grated orange peel

In a small saucepan, combine butter, sugar, orange juice, and orange peel. Bring to a boil, stirring constantly.

Makes 24 crescents
Source: Vicki and Jessica Vasquez, Grand Prize, Fleischmann's Yeast Special Occasion Bread Competition, 2001