Whenever there's a bake sale, I make these braids. They're so eye-catching that most of the loaves get snapped up by the people working the sale! —Connie Dahmer, Marion, Illinois
Cinnamon Pecan Braids
Cinnamon Pecan Braids
Prep Time
30 min
Cook Time
20 min
Yield
4 loaves
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°), dvided
- 3 eggs, beaten
- 5 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup cold butter, cubed
- FILLING:
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 1 tablespoon ground cinnamon
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Directions
- In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight.
- For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside.
- Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle.
- One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double).
- Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.
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