This bread is always a favorite whenever we have a group go to Greenwood, MS for Viking training. The recipe is written for the speed oven, but Chef Scotty has had great success with it in the steam/combi oven as well. To bake this bread in the steam oven, use the Pro-Bake mode at 375 degrees for about 15 minutes.
Butter and flour a bundt pan and set aside.
(Recipe may be doubled depending on the size of the bundt pan)
½ cup white sugar
½ cup dark brown sugar (packed)
1 T ground cinnamon
1 cup chopped pecans
1 orange, zested
2 cans buttermilk refrigerator biscuits (10 count)
1 stick butter, melted
1 ½ cups confectioner’s sugar
3 T juice from zested orange and/or milk to make correct amount
Mix white and brown sugars with cinnamon, pecans and orange zest. Take biscuits, cut each in half (40 total pieces) and roll into balls. Sprinkle a light coating of sugar mixture in bottom of pan and drizzle a small amount of melted butter over it. Dip each ball of biscuit in melted butter, roll in sugar mixture and place in bottom of bundt pan alternating pieces in a zigzag pattern so bottom of pan is covered. When all biscuits are used, sprinkle remained sugar mixture over top and drizzle with remaining butter. On the High Speed Convection Oven, touch recipes, number 88, enter and start. Remove from pan by using an inverted plate while it is still hot to prevent sticking.
Mix together the confectioners sugar and orange juice to make a flow-able mixture. Drizzle over top of bread and serve.