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Ингредиенты
- 1 x batch quick brioche dough
- 2 c. pecan pcs
- 3/4 c. sugar
- 1 tsp grnd cinnamon white of 1 large egg
- 1 tsp grated lemon zest
- 3/4 c. strained apricot preserves
- 1/2 c. raisins or possibly currants
- 2 c. confectioners sugar
- 1/4 c. orange juice
Инструкции
- Line a cookie sheet or possibly jelly roll pan with parchment or possibly foil.
- Roll dough into an 8 by18-inch rectangle. Fold the dough in half the long way, slide the 4 by18-inch dough onto a cookie sheet, cover with plastic wrap and chill. To make the filling, place the pecan pcs in the work bowl of a food processor. Process till they are reduced to a paste. Add in the sugar and pulse several times to mix. Add in all the filling ingredients except the preserves. Remove the rectangle of dough from the refrigerator and unfold it on the work surface. Spread the dough proportionately with the filling, using a small offset metal spatula. Stir the preserves to soften them, then spread proportionately over the filling with a spatula. Sprinkle with the raisins.
- Begin at one of the long ends and roll the filling up in the dough to create a roll about 18-inches long. If the dough has softened during the spreading and rolling, cut the roll in half, slide both pcs onto a pan and chill till hard, about 15 min. Mark the top of the roll at 1 1/2-inch intervals, then cut through with a sharp, thin knife, making 12 slashes in the roll. Arrange the slashed piece of dough on the pan and connect the ends. Fan out the cut portions. Cover pan with buttered plastic wrap and allow dough to rise till the spaces between the rolls are filled in, up to one hour. About 40 min after putting the cake to rise, set a rack at the middle level of the oven and preheat to 350 degrees.
- Bake about 45 min, till the dough is hard and baked through and a deep golden brown color. Place the pan on a rack till cold sufficient to handle, then slide to a cooling rack. When cold, invert to a platter and drizzle the cake with the icing.
- To make icing:Combine confectioners' sugar and orange juice and place over low heat. Stir till luke-hot, then drizzle over cooled cake.
