Ingredients: |
Ingredients: Dough
¼ cup warm water (105°-115°)
Two ¼-oz packets active dry yeast
2 cups sugar
1¼ cups milk, warmed
8 Tbsp (1 stick) salted butter, melt & cool + softened butter for dough & pans
2 large eggs, beaten
1 tsp kosher salt
6 cups all-purpose flour, + more for dusting
Filling
2 cups pecan halves
½ lb (2 sticks) salted butter, cut into pieces and chilled
2 cups packed light brown sugar
2 tsp ground cinnamon
Egg Wash
1 large egg, beaten
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Directions: |
Directions:In a large bowl, stir together the water, yeast, and 1 Tbsp sugar. Let stand until foamy, 3-4 min. Add the remaining sugar, milk, butter, eggs, and salt and stir with a wooden spoon until well blended. Add the flour and stir until the dough comes together. Rub softened butter on top of the dough and around the bowl. Cover and let stand in a warm spot for 1 hour.
To make the filling: In a food processor, combine the pecans, butter, brown sugar, and cinnamon and process until the mixture is well blended and paste-like (do this in two batches if necessary).
Position a rack in the middle of the oven and preheat the oven to 350°. Line a baking sheet with parchment paper.
Generously dust a work surface with flour. Punch down the dough and place it on the work surface. Roll it out into a 16x24" rectangle.
Spoon two-thirds of the filling mixture over the dough. Spread it to cover the dough to the edges. Starting on a short side, fold the sheet of dough in half, pressing the two short sides together to make sure they stick together and to flatten it slightly (you’ll have a roughly 14x16" rectangle).
Spoon the remaining filling on top of the dough and spread it to cover the dough. Starting at a short side, fold the dough in half, bringing the two short sides together to cover the filling. Use your hands to flatten the rectangle and “smoosh” it into an approximately 12x18" rectangle.
Use a chef’s knife to cut the dough into 24 roughly 3" squares. Arrange the squares on the prepared pan so that they are touching. Brush the tops of the squares with beaten egg.
Bake until lightly golden, 25-30 min. Serve hot.
Store in an airtight container at room temperature for up to 2 days. |
This recipe for Cinnamon Squares is from