These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.
In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.
Per Serving: 324 calories; protein 6.3g; carbohydrates 49.6g; fat 11.8g; cholesterol 26.1mg; sodium 254.3mg.
Eat best breakfast to start the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me energy to take on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and helps keep you feel full longer, and less likely grab a snack out of the street food before break .
Make fruit a morning habit is easy . Simply put the fruit in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.
Giving your body a bit of sugar in the morning is good to move your metabolism for the 24 hours and fuel to your brain, which, incidentally, requires a continue supply of sugar in the form of process glucose, counting at to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fibre can reduce your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you strong and healthy.