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Cherry-Pecan Swirl Bread
Ingredients
  • subheading: DOUGH:
  • 1 (8-oz.) container sour cream
  • 6 tablespoons unsalted butter
  • 1 ¾ teaspoons kosher salt
  • ¼ cup plus 1 tsp. granulated sugar, divided
  • ⅓ cup warm water (100°F to 110°F)
  • 1 (¼-oz.) envelope active dry yeast
  • 2 large eggs, beaten
  • 2 teaspoons orange zest (from 1 orange)
  • 3 ¾ to 4 ¼ cups bread flour, divided, plus more for work surface
  • subheading: FILLING:
  • 1 cup packed light brown sugar
  • ½ cup dried tart cherries, chopped
  • ½ cup toasted pecans, chopped
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • subheading: GLAZE:
  • 1 cup sifted powdered sugar
  • 2 tablespoons fresh orange juice (from 1 orange)
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