Instructions

1. Filling:
2. On the stovetop In pan, over medium heat, add sugar to milk.
3. Add margarine or butter; stir in pecans.
4. Gradually stir in eggs. bring to boil, stirring constantly, until thick.
5. Remove from heat, mix in salt, cocoa and cinnamon.
6. Allow to cool completely.
7. Bread:
8. In mixing bowl, combine milk, sugar, salt, margarine/or butter and eggs.
9. Dissolve yeast in water; add to bowl.
10. Stir in 3 cups flour, mix 2 minutes
11. Add enough remaining flour to form soft dough.
12. Knead dough 10 minutes.
13. Cover; let rest 20 minutes.
14. Punch down dough, divide into three pieces.
15. Roll each into a thin 15 x 10-inch rectangle.
16. Spread one-third, about 2 cups, filling on dough.
17. Roll up dough; seal edges.
18. Coil dough in a circular shape resembling a snail. Tuck the end under the loaf and pinch to seal.
19. Place in greased 9-inch pie or cake pan.
20. Cover, let rise until double.
21. Beat egg white and water; brush on loaves.
22. Sprinkle with poppy seeds.
23. Bake in preheated 350°F oven 35–40 minutes or until done. Thermometer inserted in center should reach 200°F.
24. After the first 15-20 minutes, tent with foil to prevent over-browning.
25. Place on wire rack and allow to cool.

• Servings : 48 servings
• Course : Dessert
• Recipe Type : Breads