Ginger Glazed Pear Coffee Cake Ring
Dissolve yeast in warm water. Beat in egg, biscuit mix and 2 tablespoons sugar. Turn out on a floured surface. Knead about 20 times.
Roll into a 16x9-inch rectangle. Spread with butter. Spoon set aside pear mixture evenly over dough. Sprinkle with remaining 4 tablespoons sugar. Roll up, starting with the long end. Pinch seam together to seal.
Place roll, seam side down, on a greased baking sheet. Shape into a ring, overlapping the ends. Make cuts, 2/3 way into ring, at 1-inch intervals, and turn each section on its side.
Cover, and let rise in a warm place for 1 hour.
Bake at 375 degrees (F) for 15 to 20 minutes. Spread with hot
glaze while still warm.
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