Frosted Caramel Nut Braid
Frosted Caramel Nut Braid is an moderately easy dinner. Made with 2 pkg. dry yeast, 1/4 c. warm water, 1 c. warm milk (110-115 degrees), 2 eggs and 1/4 c. sugar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
In a mixing bowl, dissolve yeast in water.
Add milk, eggs, sugar, butter, salt and 2 cups flour; beat on medium speed for 3 minutes.
Add enough remaining flour to form a soft but sticky dough.
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Beat 25 strokes with a heavy spoon, turn onto a well-floured surface.
Roll into a 16 x 12-inch rectangle.
Combine pecans, butter, brown sugar and 2 tablespoons of flour with a fork; spread evenly over the entire surface of dough.
Cut dough lengthwise into three strips.
Roll up each strip jellyroll style, beginning at long end.
Pinch edges and ends to seal.
Place three rolls, lengthwise, diagonally, seam-side down, on a foil-lined baking pan.
Braid ropes together gently (do not stretch); seal ends.
Cover and let rise until doubled, about 1 hour.
Bake at 350Β° for 25-30 minutes or until golden brown.
Cool slightly on a wire rack.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment