Shake, rattle and roll in the kitchen: Oooey goooey nut ring January 5, 2014 15:48
Calories? Carbs? Bring 'em on. In moderation, of course. And this delicious breakfast bread is so good that moderation means two slices. (It's also good at any time of day. Why should only breakfast be pampered with its presence?)
I adapted this recipe from one generously shared by Albuquerque
novelist Belle Sloane, Wonderwoman by day, spinner of erotic tales by night. You might want to scurry over to Amazon and get Sweet Charity. It is on my reading list, and I hear it's quite racy, just the thing to get your juices flowing on a frigid winter night and get you in the mood for canoodling with your significant other.
Oooey Gooey Nut Ring
Your favorite refrigerator bread recipe ( I used Beth Hensperger's from The Bread Bible. You'll have enough dough left over for some dinner rolls.)
2 T. butter, melted
2 T canola oil
1/2 c. Steen's Cane Syrup (You may use maple or your favorite pancake syrup. I'm from Louisiana, and I love Steen's.)
1/3 c. brown sugar
1/2 t. cinnamon
1/3 c. pecans, toasted
1/3 c. walnuts, toasted
1/4 c. pumpkin seeds, toasted
1. Make your bread dough.
2. When the dough is ready, roll 2/3 of it into a log. (You can make dinner rolls with the remainder. Just shape in balls and cook in an oiled muffin tin for 20 minutes.)
3. Slice into 3/4 inch slices and pat down with your hands until they are about the shape of a biscuit.
4. Preheat oven to 375 degrees.
5. Mix nuts, sugar and cinnamon together.
6. In another bowl, mix melted butter, canola oil and syrup.
7. Pour half of syrup mixture in bottom of pan.
8. Sprinkle half of nut mixture over it.
9. Place the "biscuits" in the pan, overlapping each with half of the next one, forming a ring.
10. Top with remaining sugar mixture.
11. Pour rest of syrup mixture over.
12. Bake for 25 to 30 minutes until dough is golden brown.
13. Cool for one minute in the pan.
14. Invert on platter.
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