Stephen Ceideburg
1 package Dry active yeast
1/4 cup Warm water (110 to 115 degrees)
1 cup Milk
1/2 cup Granulated sugar
1/3 cup Butter or margarine
1/2 tsp Salt
2 Eggs at room temperature, slightly beaten
4 1/2 cup Sifted all-purpose flour, divided
1 1/2 cup Firmly packed brown sugar, divided
1/2 cup Currants
1/2 cup Chopped pecans
1 tsp Grated lemon zest
1 tsp Grated orange zest
1/4 cup Orange juice
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In a small bowl, stir yeast into warm water and set aside.
Warm milk and pour over sugar, butter and salt in large bowl; cool to lukewarm.
Blend in eggs and yeast mixture, then add 4 cups flour and stir to make soft dough. Turn out on floured board, knead remaining flour into dough, and knead until smooth and satiny, about 5 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until double, about 1 hour.
Punch down. Roll into 28-by-14-inch rectangle. Combine 1/2 cup of the brown sugar, currants, pecans, lemon and orange zest; sprinkle evenly over dough.
Beginning with wide side, roll dough up tightly. Cut into 18 1 1/2 inch pieces.
In pan, combine remaining 1 cup brown sugar, and orange juice; cook over medium heat, stirring occasionally, until mixture boils and sugar melts.
Divide syrup into 2 well-buttered 8-inch square pans. Arrange 9 pinwheels of rolled dough in each pan. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly browned. Invert onto heated platter and serve.
Adapted from Sunset magazine, February 1967.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg
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