Lunch: Pecan Sticky Wedges Recipe | MyRecipes

Recipe by Deb Wise Get sticky with the Pecan Sticky Wedge. With its sweet, southern charm it will quickly make it’s way to your farm table again and again! Tip: For the more health-conscious baker, reduce half the amount of butter in the recipe and repla

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Pecan Sticky Wedges Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100 ° to 110 °)
1/3 cup granulated sugar
1/4 cup 2% reduced-fat milk
1 teaspoon vanilla extract
1 teaspoon salt
2 large eggs
12.4 ounces all-purpose flour (about 2 3/4 cups), divided
9 tablespoons unsalted butter, softened and divided
Cooking spray
1 cup packed dark brown sugar, divided
3 tablespoons light-colored corn syrup
2 tablespoons mild honey
2/3 cup chopped pecans
2 teaspoons cinnamon

Instructions

Combine yeast and warm water in the bowl of a stand mixer; let stand 5 minutes or until foamy. Add granulated sugar, milk, vanilla, salt, and eggs; beat at low speed until well combined (about 1 minute).
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1/4 cup flour to yeast mixture; beat at low speed 1 minute. Add 2 1/4 cups flour; beat at low speed until a soft dough forms. Change paddle to dough hook; beat at medium speed 8 minutes or until smooth and elastic. Add 4 tablespoons butter, 1 tablespoon at a time, beating at low speed until combined after each addition and scraping sides, if necessary. Scrape dough onto a work surface sprinkled with remaining 1/4 cup flour (dough will be sticky). Knead 1 minute or until smooth and elastic. Place dough in a large bowl coated with cooking spray. Cover and place in a warm place (85 °), free from drafts, 1 hour or until doubled in size.
Combine 3 tablespoons butter, 2/3 cup brown sugar, corn syrup, and honey in a small saucepan; bring to a boil, stirring just until butter melts. Boil 30 seconds, stirring constantly. Pour syrup into a 12-cup Bundt pan coated with cooking spray. Sprinkle nuts evenly over syrup. Cool completely.
Combine remaining 1/3 cup brown sugar and cinnamon in a small bowl, stirring with a whisk.
Turn dough out onto a lightly floured surface. Gently press dough into a 16 x 12-inch rectangle. Melt 1 tablespoon butter. Brush surface of dough with melted butter. Sprinkle brown sugar-cinnamon mixture evenly over dough. Beginning at short side, roll up dough, jelly-roll fashion; pinch seam to seal. Carefully lift roll, and fit into prepared pan. Pinch ends together. Cover with plastic wrap, and chill overnight.
Preheat oven to 350 °.
Remove pan from refrigerator. Let stand at room temperature 30 minutes. Bake at 350 ° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean and dry. Cool in pan 4 minutes on a wire rack. Place a plate upside down on top of pan; invert onto plate. Let cool slightly before cutting.

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