Overnight Breakfast Braids |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1216 |
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Very easy yeast dough recipe, and everyone loves it. Well worth the effort! My friends beg for these. Ingredients:
1 c. butter, room temp. |
5 c. flour |
1/2 tsp. salt |
3 eggs, beaten |
1 pkg. dry yeast |
1/4 c. warm water |
3/4 c. warm water |
1/2 c. sugar |
filling |
1 c. butter, room temp |
1 c. brown sugar |
1 tbsp. cinnamon |
1 c. chopped pecans |
glaze |
2 c. powdered sugar |
3 tsp. melted butter |
1/2 tsp. vanilla |
evaporated milk to make thick but pourable glaze |
Directions:
1. Cut butter into flour and salt until mixture resembles cornmeal.
2. Add eggs, yeast dissolved in 1/4 c. water, 3/4 c. water, and sugar.
3. Mix by hand until dough is well mixed.
4. Refrigerate overnight. Bring dough to room temperature.
5. Divide into 4 parts, knead each a little until dough isn't too sticky.
6. Roll each part into a rectangle on floured surface, about 9 inches wide, and 12 inches long.
7. Use 1/2 c. filling per braid, spread in 3 inch wide strip down center of each rectangle.
8. Cut sides toward center in strips 3 in. long, 1 in. wide. Fold strips over filling, alternating side to side.
9. Place on greased cookie sheet, let rise until double.
10. Bake at 350 for 20 to 25 min.
11. Cool slightly, then drizzle glaze over each braid.
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