1stick½ cup or 8 tablespoons unsalted butter, room temperature
2large eggs
½teaspoonsalt
½teaspoonnutmeg
4 ½cupswhite whole wheat flourall-purpose works, too
For the Maple Bourbon Pecan Filling
2cupspecan halves
¾cupbrown sugarnot packed
1teaspooncinnamon
¼cupbourbon
¼cuppure maple syrup
¼cupvery soft unsalted butter
For the Bourbon Eggnog Glaze
3cupspowdered sugar
1 ½tablespoonsbourbon
1 ½tablespoonsmaple
4tablespoonseggnog
Instructions
Warm the milk and eggnog until it is very warm to the touch. Stir in the sugar and yeast. Pour in a stand mixer and add the butter and eggs, mix well.
In a separate bowl, mix together the salt, nutmeg, and flour. Slowly add the flour mixture to the wet ingredients and mix using a dough hook for about 10 minutes. (If you do not have a mixer with a dough hook, you can mix by hand and knead for about 10 - 15 minutes). Form the dough into a ball.
Lightly grease a bowl and place the dough inside and cover with plastic wrap. Allow to sit in a warm, dry place for about 30 - 45 minutes, or until doubled in size.
While the dough is rising, take the ingredients for the filling and place in food processor for about 1 - 2 minutes, or until a paste forms.
Preheat the oven to 400 degrees F
Roll out the dough until it is about 10 by 24 inches. Try and get the edges as straight as possible. Cut the edges if needed. Brush the dough with butter. Spread the filling evenly on the dough, leaving a 1 inch border on the edges.
Tightly roll the dough lengthwise so that you have a 24 inch log. Cut out about 14 - 18 rolls and place on a parchment-lined 9 x 13 baking pan.
Cover the pan with aluminium foil and bake for 25 minutes. Allow to cool in the pan for at least 15 minutes before glazing.
To make the glaze, add all the ingredients in a bowl and mix well. (You can adjust for desired thickness by adding more powdered sugar or more eggnog)
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