Maple Pecan Wreath

For the dough
2 1/2 tsp dry yeast
1/4 cup sugar
2 3/4 to 3 1/4 cups flour
3/4 tsp salt
1/4 cup (1/2 stick) butter softened
1 large egg beaten lightly

For the filling
2 Tbsp melted and cooled butter
2 Tbsp maple syrup
3/4 cup chopped pecans
1/3 cup firmly packed brown sugar


Egg wash made by beating 1 large egg with 2 Tbsp water

Make the dough: In a small bowl proof the yeast with a pinchof the sugar in 3/4 cup lukewarm water for 15 minutes. Or until if is foamy. In a large bowl combine 1 cup of flour, the remaining sugar, and the salt, beat in the butter and the yeast mixture, and beat the mixture, scraping the sides of the bowl occasionally for 2 minutes.

Beat the egg and 1/4 cup of the remaining flour and beat the mixture for 2 minutes. Add enough of the remaining flour, a little at a time, to form a soft dough and knead the dough on a floured surface for 10 minutes, or until smooth and elastic. ( I do this in my KitchenAid) Put the dough in a lightly floured bowl and let it rest, covered with plastic wrap and a towel in a warm place for 20 minutes.

Make the Filling: In a small bowl combine the butter, maple syrup, pecans and brown sugar. Punch down the dough, roll it into a 16 x 8 inch rectangle on a floured surface, and sprinkle the pecan filling over it. Starting with the long side, roll up the dough jelly roll fashion, pinch the seam to seal the roll, you will be forming the roll into a ring.

Arrange the roll seam side down on a buttered baking sheet, pinch the ends together securely, and with scissors cut 2/3 of the way into the ring at 1 inch intervals. Turn each section on its side so the filling is visible, brush the dough with some of the egg wash and chill it covered loosely with plastic wrap for at least 2 hours or overnight.

Let the dough stand, uncovered at room temperature for 10 minutes, brush it lightly with the remaining egg wash and bake it in the upper third of a preheated oven at 375 for 20 to 25 minutes or until golden brown.

Some of the filling may melt on to the baking sheet. I usually put it on parchment paper. Let the wreath cool on a rack for 15 minutes, serve with butter if desired.