Martha Washington’S Fan Recipe

Name: Martha Washington’S Fan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 7 cups all-purpose flour, divided; 1/2 cup sugar; 2 tablespoons nonfat dry milk powder; 2 packages (1/4 ounce each) active dry yeast; 1-1/4 teaspoons salt; 2/3 cup butter, softened; 1-1/4 cups warm water (120u00b0 to 130u00b0); 3 large eggs; 6 tablespoons butter, melted, divided; 1-1/2 cups sweetened shredded coconut; 1 cup chopped pecans; 1/2 cup packed brown sugar; 1 cup confectioners' sugar; 2 to 3 tablespoons milk

Servings: persons

6 to 7 cups all-purpose flour, divided
1/2 cup sugar
2 tablespoons nonfat dry milk powder
2 packages (1/4 ounce each) active dry yeast
1-1/4 teaspoons salt
2/3 cup butter, softened
1-1/4 cups warm water (120u00b0 to 130u00b0)
3 large eggs
6 tablespoons butter, melted, divided
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
1/2 cup packed brown sugar
1 cup confectioners' sugar
2 to 3 tablespoons milk

1
In a large bowl, combine 2 cups flour, sugar, dry milk, yeast and salt. Add butter and water; beat on low for 2 minutes. Add eggs; beat on high for 2 minutes. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Turn onto a lightly floured surface; divide into thirds. Roll one portion into a 20x6-in. rectangle, with a short side facing you. Brush top two-thirds of dough with 1 tablespoon melted butter. In a bowl, combine the coconut, pecans and brown sugar; blend in 3 tablespoons butter. Sprinkle a third of the mixture over buttered portion of dough. Starting at the plain short side, fold dough over half of filling; fold over again. Pinch edges and end to seal.
4
Place on a greased
5
with folded edge facing away from you. With scissors, cut into eight strips to within 1 in. from folded edge. Separate strips slightly; twist to allow filling to show. Pinch ends into points. Repeat with remaining dough and filling to make two more fans. Cover and let rise until doubled, about 45 minutes.
6
Bake at 350u00b0 for 20-25 minutes. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over fans.

1693

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 to 7 cups all-purpose flour, divided, 1/2 cup sugar, 2 tablespoons nonfat dry milk powder, 2 packages (1/4 ounce each) active dry yeast, and more.

Yes, Martha Washington’S Fan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Washington’S Fan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions