Is it bread or a cake, or does it matter. This makes a wonderful coffee cake, great for breakfast lunch or dinner.
Yeast dough:
¼ cup butter
1 cup milk
1 1/2 tablespoons dry yeast
¼ cup sugar
2 eggs
4 cups flour
½ teaspoon salt
Filling:
2 cups finely chopped pecans, walnuts or hazelnuts
½ cup dry breadcrumbs
½ cup granulated sugar
6 tablespoons dark rum
Directions:
Warm the milk and mix all ingredients together except for 1 cup of the flour. On a floured surface knead dough with remaining flour until smooth elastic, 8 – 10 minutes.
Place dough in a greased bowl and cover with a piece of plastic wrap. Let rise in a warm place until doubled in size.
Cut dough in half and roll out to a 15” x 12” rectangle.
Mix filling together and spread over rolled out dough. Roll up dough from long end and pinch edges to seal.
Cut a zigzag along the top.
Repeat with remaining half of dough.
Place rolls on parchment lined baking sheet.
Bake at 350°F for 20 – 30 minutes until golden brown.
Cool on wire rack. Glaze when cool.
Glaze:
1 ½ cups icing sugar
2 tablespoons orange juice
Mix together and pour over loaf.
