1-1/2 cup lukewarm milk
1/2 cup sugar
2 tsp salt
1/4 cup soft butter
2 pkgs Fleischmann’s Active Dry Yeast
1/2 cup warm water
7-1/2 to 8 cups flour
1 can evaporated milk
1 heaping cup sugar
2 sticks margarine
1-1/2 pounds pecans (ground fine)4 eggs
1 tsp cocoa
1 tsp cinnamon
Sweet Dough preparation:
Combine warm milk, sugar, salt, softened butter, and beaten eggs.
Dissolve yeast in warm water and add to other ingredients. Add half
of flour, mix well until smooth. Add flour to handle easily. Knead
dough on lightly floured board. Put dough in greased bowl, cover
and place in warm, draft free place until doubled in size. Punch
down and let double again. Divide dough in three parts. Roll each
part until very thin in rectangular shape. Spread filling, roll and
in circular shape like a snail or cinnamon roll. Place in greased 8-
inch or 9-inch cake pans. Cover, put in warm place and let rise.
Bake at 350 degrees for 30 to 45 minutes.
In heavy pan, over medium heat, combine sugar, milk and
margarine and heat. Add nuts, then beaten eggs and mix well. Boil
one minutes stirring constantly. Remove from heat, add pinch of
salt, cocoa and cinnamon and mix well. Let cool till just warm
enough to spread.
Yield: 3 loaves