Dough:
2 packages dry yeast
1/2-cup warm water (110°)
1-cup sour cream
8-tablespoons butter (unsalted)
2/3-cup granulated sugar
2 eggs
1-teaspoon salt
4-cups flour all purpose
3-tablespoons melted butter (For brushing on after baking)
In a large bowl sprinkle yeast over the warm water, and set aside to proof. In a medium saucepan heat sour cream over low heat and bring it to a simmer, remove from heat and stir in the salt, sugar, and the butter let cool. Pour the lukewarm sour cream mixture into yeast mixture and stir until well blended, add eggs one at a time. Gradually add flour one cup at a time until dough becomes a soft ball. Turn dough out on a floured surface and knead dough for 5 minutes and place dough in a large well greased bowl. Cover dough and place in refrigerator over night Gently punch dough down cut dough in half and place one half of the dough back in bowl cover. Using the other half of dough roll out on floured surface into large circle fill with thel/2 of the filling cut into wedges and roll up and place into greased pan. Repeat steps for the remaining dough. Cover dough and let rise until doubled in size. Bake at 375° until golden brown, remove from oven brush with melted butter and let cool. Glaze coffeecake well and sprinkle remaining pecans over the icing
Texas Pecan Filling:
1 1/4-cups toasted pecans* (chopped and divided)
8-tablespoons butter softened (unsalted)
1-teaspoon vanilla extract
1-cup brown sugar
2-teaspoons ground cinnamon
1/4-teaspoon salt
1/4-cup flour
Combine all ingredients except pecans beat until smooth, add 1 cup chopped pecans and spread over dough. Reserve a '/4 cup chopped pecans for garnish if desired. Toast pecans in shallow pan with a tablespoon butter in a 350°F oven for 5-10 minutes until golden brown, remove let cool.
Vanilla Glaze:
1 1/2-cups powdered sugar or glazing sugar
2-tablespoons cream
2-tablespoons butter melted
1/2 vanilla bean scraped out or
2-teaspoons vanilla extract
A pinch of salt
Blend all ingredients together in a small bowl until smooth and desired consistency if need add more cream and or sugar. Glaze coffeecakes. Sprinkle with remaining pecans if desired. Makes 2 Coffeecakes.
