Ingredients
1 can (12 ounces) evaporated milk, divided1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix1/2 cup butter, cubed1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)2 large eggs, room temperature2 teaspoons salt5 to 5-1/2 cups all-purpose flourFILLING:2/3 cup packed brown sugar2/3 cup sweetened shredded coconut1/3 cup chopped pecans1/4 cup butter, melted2 tablespoons all-purpose flourFROSTING:1/4 cup packed brown sugar2 tablespoons butter1 cup confectioners’ sugar2 to 3 tablespoons hot water, optional
Preparation
Set aside 2 tablespoons evaporated milk for frosting. In a saucepan, combine pudding mix and remaining evaporated milk until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter until melted. Let stand until mixture cools to 110°-115°.
In a large bowl, dissolve yeast in water. Beat in eggs, salt, 2 cups flour and pudding mixture until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle. Cut each into 12 wedges; roll each into a crescent shape, starting with the wide end. Place point side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks.
For frosting, combine brown sugar, butter and reserved evaporated milk in a saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in confectioners’ sugar until smooth. Add water if needed to achieve desired consistency. Frost crescents.
