Pecan Cinnabars


Ingredients

13/4 cups all-purpose flour

2 tablespoons sugar

1 envelope Fleischmann's RapidRise Yeast

1/2 teaspoon salt

1/4 cup evaporated milk

1/4 cup water

1/2 cup butter or margarine

1 egg yolk

11/2 cups chopped pecans

1/2 cup sugar

1 teaspoon ground cinnamon


In large bowl, combine 3/4 cup flour, 2 tablespoons sugar, undissolved
yeast, and salt. Heat milk, water and butter until very warm (120° F
to 130° F). Gradually add to dry ingredients. Beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add egg yolk and
the remaining flour. Beat 2 minutes at high speed, scraping bowl
occasionally. Cover; refrigerate 2 hours or up to 2 days.

Remove dough from refrigerator. Combine pecans, 1/2 cup sugar and
cinnamon. Sprinkle 1/4 of sugar mixture over a very lightly-floured
work surface. Transfer dough from bowl to prepared work surface.
Sprinkle 1/4 of sugar mixture evenly over dough to prevent rolling pin
from sticking. Roll dough to a 10- x 8-inch rectangle; sprinkle with
1/4 of sugar mixture; fold ends over center. Repeat rolling,
sprinkling and folding twice more using remaining sugar mixture.

Roll to 19 x 8-inch rectangle. Place on greased baking sheet. Bake at
375° F for 20 to 25 minutes or until done. Cool on sheet; cut into
bars to serve. Makes 24 bars.