Recipe - Cinnamon Pecan Coffee Ring With Orange Icing

1 Batch quick brioche dough

CINNAMON PECAN FILLING
2 cup Pecan pieces
Three fourths cup Sugar
1 teaspoon Ground cinnamon
White of 1 large egg
1 teaspoon Grated lemon zest
Three fourths cup Strained apricot preserves
One half cup Raisins or currants

CONFECTIONERS' SUGAR ICING
2 cup Confectioners sugar
One fourth cup Orange juice

Line a cookie sheet or jelly roll pan with parchment or foil.

Roll dough into an 8 by18inch rectangle. Fold the dough in half the long
way, slide the 4 by18inch dough onto a cookie sheet, cover with plastic
wrap and refrigerate. To make the filling, place the pecan pieces in the
work bowl of a food processor. Process until they are reduced to a paste.
Add the sugar and pulse several times to mix. Add all the filling
ingredients except the preserves. Remove the rectangle of dough from the
refrigerator and unfold it on the work surface. Spread the dough evenly
with the filling, using a small offset metal spatula. Stir the preserves to
soften them, then spread evenly over the filling with a spatula. Sprinkle
with the raisins.

Begin at one of the long ends and roll the filling up in the dough to form
a roll about 18inches long. If the dough has softened during the spreading
and rolling, cut the roll in half, slide both pieces onto a pan and
refrigerate until firm, about 15 minutes. Mark the top of the roll at 1
1/2inch intervals, then cut through with a sharp, thin knife, making 12
slashes in the roll. Arrange the slashed piece of dough on the pan and
connect the ends. Fan out the cut portions. Cover pan with buttered plastic
wrap and allow dough to rise until the spaces between the rolls are filled
in, up to one hour. About 40 minutes after putting the cake to rise, set a
rack at the middle level of the oven and preheat to 350 degrees.

Bake about 45 minutes, until the dough is firm and baked through and a deep
golden color. Place the pan on a rack until cool enough to handle, then
slide to a cooling rack. When cool, invert to a platter and drizzle the
cake with the icing.

To make icing:

Combine confectioners' sugar and orange juice and place over low heat. Stir
until lukewarm, then drizzle over cooled cake.

NOTES : Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9045

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998