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Recipe Summary

Yield:
three 9-inch coffee cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.

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  • Cream lard; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in dissolved yeast, salt, and enough flour to make a soft dough.

  • Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 1 hour.

  • Punch dough down. Divide dough into 3 equal portions, shaping each portion into a ball. Place each ball in a greased 9- inch pie pan. Press lightly with fingertips to form a large bun. Cover and repeat rising procedure 1 1/2 hours.

  • Combine brown sugar and cinnamon; cut in butter until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture evenly over the buns. Bake at 350° for 30 minutes.

Source

Oxmoor House Homestyle Recipes

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