Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  dry active yeast
     1/4           cup  warm water -- (110 to 115,
                        -- degrees)
  1                cup  milk
     1/2           cup  granulated sugar
     1/3           cup  butter or margarine
     1/2      teaspoon  salt
  2                     eggs at room temperature -- slightly beaten
  4 1/2           cups  sifted all-purpose flour -- divided
  1 1/2           cups  firmly packed brown sugar -- divided
     1/2           cup  currants
     1/2           cup  chopped pecans
  1           teaspoon  grated lemon zest
  1           teaspoon  grated orange zest
     1/4           cup  orange juice

Preparation:

In a small bowl, stir yeast into warm water and set aside. Warm milk and pour over sugar, butter and salt in large bowl; cool to lukewarm. Blend in eggs and yeast mixture, then add 4 cups flour and stir to make soft dough. Turn out on floured board, knead remaining flour into dough, and knead until smooth and satiny, about 5 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until double, about 1 hour. Punch down. Roll into 28-by-14-inch rectangle. Combine 1/2 cup of the brown sugar, currants, pecans, lemon and orange zest; sprinkle evenly over dough. Beginning with wide side, roll dough up tightly. Cut into 18 1 1/2 inch pieces. In pan, combine remaining 1 cup brown sugar, and orange juice; cook over medium heat, stirring occasionally, until mixture boils and sugar melts. Divide syrup into 2 well-buttered 8-inch square pans. Arrange 9 pinwheels of rolled dough in each pan. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly browned. Invert onto heated platter and serve.

Nutritional Information:

268 Calories (kcal); 6g Total Fat; (21% calories from fat); 4g Protein; 50g Carbohydrate; 11mg Cholesterol; 109mg Sodium