Baker extraordinaire and Test Kitchen pro Pam Lolley put a new tasty twist on the celebratory dessert.
container sour cream
1/4cupbutter
1tsp.salt
1/3cup,plus 1 Tbsp.
granulated sugar, divided
2(1/4-oz.)
Credit:Greg DuPree; Prop styling: Claire Spollen; Food styling: Chelsea Zimmer
Cook, stirring, until butter melts, 5 minutes.
Remove from heat; cool to 100F to 110F, 15 minutes.
Beat at medium speed until smooth, 1 minute.
Reduce speed to low; gradually add 4 cups of the flour, beating until Dough forms.
Turn out onto a surface dusted with 14 cup of the flour.
(It should be tacky but release easily from surface.)
Place in a well-greased bowl; turn to grease top.
Prepare the baked cakes:
Gently punch Dough down; divide in half.
Spread half of the filling over rectangle, leaving a 1-inch border.
Sprinkle with 12 cup of the pecans.
Starting at 1 long side, carefully roll up rectangle in a jelly-roll fashion.
Place, seam side down, on a large parchment paper-lined baking sheet.
Bring ends of roll together to form a ring.
Moisten ends with water; pinch together to seal.
Repeat with second portion and remaining filling and pecans.
Preheat oven to 350F.
Uncover Dough rings, and bake in preheated oven until deep golden brown and done, about 25 minutes.
Cool cakes completely on pans set on wire racks, about 1 12 hours.
Prepare the Creamy Vanilla Glaze:
Stir together powdered sugar, melted butter, and vanilla.
Stir in 3 tablespoons milk.
Add additional milk, 1 teaspoon at a time, until pourable but still opaque.
Pour evenly over cakes; sprinkle with sparkling sugars, alternating colors to form bands.
