Jan 28, 2007
Martha Washington’s Fan
- flour
- 1/2 cup sugar
- 2 tbsp instant skim dry milk powder
- 1/2 oz. active dry yeast
- salt
- butter
- 1 1/4 cups warm water
- 3 eggs
- 1 1/2 cups flaked coconut
- 1 cup pecans, chopped
- 1/2 cup packed brown sugar
- 1 cup icing sugar
- milk
- Combine 2 cups of flour with the sugar, dry milk, yeast and 1 tsp of salt. Add 2/3 cup butter, softened, and the water. Beat on low for 2 minutes.
- Add the eggs and beat on high for 2 minutes. Add enough flour (up to 7 cups total) to form a soft dough.
- Turn onto a floured surface and knead until elastic for 6 to 8 minutes.
- Place in a greased bowl and then cover and let rise in a warm place for 1 hour.
- Combine the coconut, pecans, brown sugar, and 3 tbsp melted butter. Set aside.
- Punch the dough down and divide into thirds.
- Roll 1 section into a 20 by 6 inch rectangle, with the short side facing you. Brush with melted butter. Sprinkle with 1/3 of the reserved nut mixture.
- Fold the dough in half over the villing and then fold again. Seal the edges at the end.
- Place on a greased baking sheet with the folded edge facing away from you. With scissors, cut into 8 strips, separating the strips slightly. Pinch the ends into points. Repeat with the remaining dough and filling.
- Cover and let rise 1 hour.
- Preheat the oven to 350 F and then bake for about 20 to 25 minutes.
- Combine the icing sugar with 2 to 3 tbsp of milk and then brush over the fans.
- Serve.
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