Mexican Wedding Bread
- 1 pkg. active dry yeast
- 1/4 cup warm (110F) water
- 1 cup warm (110F) milk
- 1/2 cup granulated sugar
- 2 lg. eggs, beaten
- 2 tsp. vanilla
- 5 cups unbleached all-purpose flour (divided)
- 1 tsp. salt
- 1 cup finely ground pecans
- 1 cup confectioners' sugar
- 3 tbsp. water
- In a large bowl, stir yeast into water to soften.
- Add milk, sugar, eggs, vanilla, and 2 cups of flour.
- Beat vigorously for 2 minutes.
- This is a sponge, and has the consistency of cake batter.
- Cover and let rise for 45 minutes.
- Add salt, pecans and 1 cup flour to the sponge.
- Beat for 1 minute.
- Gradually add flour, a little at a time, until you have a dough stiff enough to knead.
- Turn dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough.
- Put dough into an oiled bowl.
- Turn once to coat the entire ball of dough with oil.
- Cover with towel and let rise until doubled, about 1 hour.
- Turn dough out onto work surface.
- Divide into 40 equal pieces.
- Roll each piece into an 8-inch-long rope.
- Pinch the ends of one rope together to form a circle.
- Take another rope and slip it through the first circle before pinching the ends.
- You now have two circles joined together to form one roll.
- Place on parchment-lined baking sheets.
- Cover and let rise 45 minutes.
- Bake in a preheated 375F oven for 15 minutes, or until done.
- Combine confectioners' sugar with water in a shallow bowl.
- As soon as bread is done, remove from baking sheets and dip the tops into the confectioners' sugar mixture.
- Or, use a pastry brush to brush tops of rolls with icing.
- Place on a rack until icing is set, about 30 minutes.
- Makes 20 individual breads.
active dry yeast, warm, warm, granulated sugar, eggs, vanilla, flour, salt, ground pecans, sugar, water
Taken from www.foodgeeks.com/recipes/20680 (may not work)