- 1/3 cup [80 mL] light brown sugar, firmly packed
- 1/3 cup [80 mL] light corn syrup
- 2/3 cup [150 g] butter or margarine
- 1 cup [250 mL] pecan halves
- 5 cups [700 g] all-purpose flour
- 2 tablespoons [30 g] sugar
- 2 packs quick-rise instant yeast
- 1 1/2 teaspoons [7.5 mL] salt
- 3/4 cup [190 mL] water
- 1 [10 1/2-ounce / 300-mL] can sweetened condensed milk
- 2 eggs
- 1 tablespoon [15 mL] cinnamon
- 1/2 pound [227 g] finely chopped dates
or
1 cup [250 mL] raisins
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- Heat together brown sugar, corn syrup and 3 tablespoons [45 g] butter or margarine until sugar dissolves, stirring often.
- Pour into a greased 13 x 9-inch [33 x 23-cm] baking pan.
- Arrange pecan halves evenly over bottom of pan.
- Reserve 1 cup [140 g] flour.
- Mix together remaining flour, sugar, yeast and salt.
- Heat together water, sweetened condensed milk and 1/3 cup [75 g] butter or margarine, until a candy thermometer registers 125°F [52°C].
- Stir warm liquid into flour mixture.
- Beat in eggs.
- Mix in enough reserved flour to get a soft dough , that does not stick to the bowl.
- Knead onto a lightly floured surface until smooth and elastic, for approximately 8 minutes.
- Cover and let rest for 10 minutes.
- Roll dough into a 20 x 15-inch [50 x 38-cm] rectangle.
- Melt remaining butter; brush over dough.
- Sprinkle with cinnamon and then with chopped dates or raisins.
- Beginning at short end, roll-up dough tightly.
- Pinch seam to seal; cut roll into 8 slices.
- Arrange into baking pan, over pecan halves, cut-side up.
- Cover and let rise into a warm, draft-free environment, until double in bulk, for approximately 2 hours.
- Preheat oven to 375°F [190°C]
- Bake into preheated oven until done, for approximately 40 minutes.
- Turn-over onto a serving plate.
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