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Easy Pecan Ring

1 loaf Bridgford Frozen Ready-Dough®, thawed
½ cup flour
2 cups powdered sugar
¼ cup soft butter or margarine
2 tsp cinnamon
1 cup chopped pecans
½ cup raisins (optional)
¼ cup melted butter or margarine (for brushing dough)
Glaze (recipe below)

In a small bowl combine flour, sugar, butter and cinnamon with a fork until mixture resembles coarse crumbs. Stir in pecans and raisins. Set aside. On a lightly floured surface, roll dough out to a 10 x 12 inch rectangle. Evenly spread pecan filling over dough rectangle, patting the filling lightly into the dough. Roll up jelly-roll fashion, pulling the dough towards you as you roll up. Seal outside edges by pinching dough. Shape the roll into a circle on a large, greased baking sheet. Pinch the ends together to seal into a ring. With a sharp knife or kitchen shears, make cuts 1-inch apart around the outside edge of ring, cutting through to 1/2-inch of center. Twist cut sections almost flat so that the filling shows. Overlap the sections slightly. Brush with melted butter. Let ring rise in warm area until almost doubled (30-60 minutes). Bake in center of oven at 375° for 30-35 minutes. The ring will sound hollow when tapped on top if done. If it is browning too quickly, cover with aluminum foil after 15 minutes. When done, remove from oven, brush with melted butter. Remove ring from baking sheet to cool on wire rack.

Glaze
In a small bowl, combine powdered sugar, vanilla, and enough cream or milk to make a smooth glaze and drizzle over ring. Ring tastes best when served warm.

Print Recipe

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