Frosted Caramel Nut Braid |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
2 eggs |
1/4 cup sugar |
1/4 cup butter, softened |
1-1/2 teaspoons salt |
4-1/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
caramel filling: |
1 cup chopped pecans |
2/3 cup packed brown sugar |
1/3 cup butter, softened |
2 tablespoons king arthur unbleached all-purpose flour |
frosting: |
1/3 cup butter, softened |
2 cups confectioners' sugar |
1-1/2 teaspoons vanilla extract |
3 to 4 teaspoons water |
1/4 cup chopped pecans |
Directions:
1. In a bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans. Yield: 1 loaf.
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