Chyrel's Recipes From Friends
Recipes Collected By Our Dear Friend Wayne Riley
1 pkg. active dry yeast
1/2 cup warm water
4 cups flour
1 tsp. sugar
1 tsp. salt
1 1/2 cups Crisco (this was at one time lard)
3 egg yolks
1 cup lukewarm milk
You may also use some preserves
Dissolve yeast in warm water. In large bowl mix flour, shortening, and salt.
Cut in shortening like a piecrust until fine. Beat egg yolks with warm water.
Add yeast mixture to egg yolk mixture, and add all to flour mixture. Beat well.
Cover and refrigerate over night. (Dough will keep about five days.) Divide dough into four parts.
Roll out one part on lightly floured board to about 9" X 11" and 3/8" thick.
NOTE: Don't roll it out too thin.
The dough is very soft. Brush with one of the egg whites beaten slightly.
Sprinkle center with a lot of brown sugar LENGTHWISE. That would be a strip about 2 1/2 inches wide.
Add chopped pecans to the sugar, and drizzle with a lot of butter. Fold one edge over center, and the
other edge over that one. Seal ends and place on greased sheet, seam side down.
Turn ends in to form a semi-circle. Let rise 2 hours.
I put them in the oven pretty often after 1 hour and they are fine.
BAKE AT 350° FOR 25 MINS. When done, ice with confectioner's sugar, and more chopped pecans.
BAKE TWO AT A TIME. These freeze very well after baked.
NOTE: You can put preserves in the center in place of the nuts but it is not as good.