Ingredients
2-3/4 to 3-1/2 cups all-purpose flour1/2 cup sugar, divided1 package (1/4 ounce) active yeast1 teaspoon salt1/8 teaspoon baking soda1/2 cup fat-free plain yogurt1/2 cup fat-free milk1/4 cup water3 tablespoons butter, divided3/4 cup chopped pecan, toasted1/4 cup packed brown sugar1 tablespoon ground cinnamon1 large egg white, lightly beatenICING:1/2 cup confectioners’ sugar2 teaspoons fat-free milk1/4 teaspoon vanilla extract
Preparation
In a bowl, combine 1 cup flour, 1/4 cup sugar, yeast, salt and baking soda. In a saucepan, heat the yogurt, milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Transfer to a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Roll into a 14x10-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar, cinnamon and remaining sugar; sprinkle evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam.
Line a baking sheet with foil; coat well with cooking spray. Place dough seam side down on prepared pan; pinch ends together to form a ring. With scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist. Cover and let rise until doubled, about 45 minutes.
Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Combine icing ingredients; drizzle over warm ring.
