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

1. In a large bowl, stir yeast into water to soften.
2. Add milk, sugar, eggs, vanilla, and 2 cups of flour.
3. Beat vigorously for 2 minutes.
4. This is a sponge, and has the consistency of cake batter.
5. Cover and let rise for 45 minutes.
6. Add salt, pecans and 1 cup flour to the sponge.
7. Beat for 1 minute.
8. Gradually add flour, a little at a time, until you have a dough stiff enough to knead.
9. Turn dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough.
10. Put dough into an oiled bowl.
11. Turn once to coat the entire ball of dough with oil.
12. Cover with towel and let rise until doubled, about 1 hour.
13. Turn dough out onto work surface.
14. Divide into 40 equal pieces.
15. Roll each piece into an 8-inch-long rope.
16. Pinch the ends of one rope together to form a circle.
17. Take another rope and slip it through the first circle before pinching the ends.
18. You now have two circles joined together to form one roll.
19. Place on parchment-lined baking sheets.
20. Cover and let rise 45 minutes.
21. Bake in a preheated 375F oven for 15 minutes, or until done.
22. Combine confectioners' sugar with water in a shallow bowl.
23. As soon as bread is done, remove from baking sheets and dip the tops into the confectioners' sugar mixture.
24. Or, use a pastry brush to brush tops of rolls with icing.
25. Place on a rack until icing is set, about 30 minutes.
26. 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)