Friday, July 24, 2015

Coconut Pecan Cuties!

It's been quite a week.....we had an unexpected 6 hours of travelling on Monday to be with our youngest daughter regarding a possibly difficult medical diagnosis. Blessedly, that trip ended well, with good news from the doctor. Yesterday there was more unexpected, possibly difficult, medical news regarding our grandson. Tears and fears were shared, words of faith and encouragement were spoken and family strengthened one another. Today, once again blessedly, the news from this doctor, too,  was reassuring and better than expected. We all are breathing sighs of relief as the week winds down and we head in to a beautiful weekend.
It's not only the weather that's going to make this weekend beautiful......It'll be family gathering together for a meal to celebrate the often-overlooked privileges of "everyday life". The recipe I'm sharing today is an easy one to fix..... and so tasty and pretty! Family will be happy to see this on the table!

Coconut Pecan Cuties
1 pkg./Tbsp. Red Star Platinum Instant yeast
½ Cup warm water
2 Tbsp. softened butter
1/3 Cup sugar
1 tsp. salt
2 eggs, room temperature
¾ Cup sour cream, room temperature
1 Cup coconut
4-4 ½ Cups unbleached, all-purpose flour
1/3 Cup melted butter
¾ Cup packed brown sugar
1 Cup finely chopped pecans
(Combine brown sugar and chopped pecans in a bowl)
Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
Prepare muffin pans (you’ll need 2-12 muffin pans) by lightly spraying the muffin openings with cooking spray. Remove dough from bucket and place on floured surface, as dough may be slightly sticky. Divide dough into 24 pieces. Roll each piece into a 9” strip. Dip each strip in the melted butter, then dip in the brown sugar and nut mixture. Drop or “wind” one strip in each muffin cup (You may also “knot” them and place them in the muffin cup). Sprinkle any remaining pecan/sugar mixture evenly over the tops of the rolls. Cover lightly and let rise for about 30 minutes. Bake at 375 for 15-20 minutes or until golden. Remove from pans immediately. Enjoy!!


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