1 1/2 Unsalted Butter; at room
-temperature
3 Eggs
3 Egg Yolks
2 ts Vanilla Extract
1/2 c Sugar
3 1/4 c Flour
1/2 ts Salt
1 tb Yeast
FILLING
6 tb Unsalted butter; cut into 1″
-pieces
1 1/2 c Dark Brown Sugar
1/3 c Corn Syrup
3 tb Molasses
1/4 c Heavy Cream
2 c Pecan Halves; toasted
Place all dough ingredients in the machine. Program for knead and first
rise and press start. At the end of the final cycle, transfer the dough to
a well-oiled bowl, cover it with plastic and refrigerate for 2 hours.
Generously butter a 12 cup bundt pan. Place the butter, sugar, corn syrup
and molasses in a 2 quart saucepan set over medium heat. Allow the mixture
to come to a boil. Cook 2 minutes at full boil. Remove from the heat and
add the cream. Stir in combine and then immediately stir in the pecans.
Continue to mix until all the pecans are covered.
Pour a third of the filling into the prepared pan and set aside the rest to
cool while you prepare the dough. On a lightly floured work surface, roll
the dough into a 20 x 9 inch rectangle. Place the prepared pan nearby. Pour
the rest of the filling down the length of the dough and use a metal
spatula to quickly spread it to within 2″ of the edges. Flip one long side
of the dough over the middle, then the other, to form a long roll. Quickly
lift the roll and place it in the pan so that the ends overlap slightly.
Cover the pan with lightly oiled plastic wrap and allow the dough to rise
in warm place until doubled in bulk. Preheat the oven to 375F. with the
rack in the center position. Bake for 20 minutes and then reduce the heat
to 350F. and bake it another 20 to 25 minutes. If the top is getting too
brown, cover it loosely with foil. Put a cake rack over a large plate.
Remove cake from oven and turn over onto the rack. Scoop up any filling
that drips off and place it back on cake. Once filling has cooled, remove
the cake to a serving plate.
Yields
10 Servings