Preparation

• 1 In a large mixing bowl, dissolve yeast in warm soy milk. Add two tablespoons oil, egg, two tablespoons sugar, salt, three cups of flour, and dough enhancer; beat until smooth.
• 2 Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, about six to eight minutes.
• 3 Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down and then divide in half.
• 4 Cut each half into 15–18 pieces. Flatten each piece into a small circle.
• 5 Combine the apple, pecans, cinnamon, and remaining sugar; place one teaspoonful in the center of each circle. Pinch the edges together, forming a ball. Seal edges. Dip in melted margarine.
• 6 In a greased 10-inch tube pan, place 15–18 balls seam-side down; sprinkle with three tablespoons apple mixture. Layer with remaining balls; sprinkle evenly with remaining apple mixture. (Don’t be concerned if there are holes or if the dough is not even — it rises and looks beautiful). Save remaining margarine and drizzle over ring before baking, or discard.
• 7 Cover and let rise until nearly doubled, about 40 minutes. A few minutes before the end, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Bake for 35–40 minutes or until golden brown. Cool for 20 minutes before removing from pan.
• 8 Cool completely.
• 9 Combine icing ingredients; drizzle over ring. This freezes very well.