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CARAMEL NUT BRAID
1 PKG. ACTIVE DRY YEAST
¼ C WARM WATER
1 C LUKEWARM
MILK
¼ C SUGAR
¼ C BUTTER, SOFTENED
½ TSP SALT
2 EGGS
ABOUT
4 C ALL-PURPOSE FLOUR
CARAMEL FILLING (BELOW)
BROWNED BUTTER GLAZE
(BELOW)
Dissolve yeast in warm water (105-115 degrees). Stir in milk
(scalded then cooled), sugar, butter, salt, eggs, and 2 cups of the flour.
Beat on medium speed 10 minutes, scraping bowl frequently. Stir in
remaining flour, continue stirring, scraping dough from side of bowl,
until soft, sticky dough forms. Cover and let rise in warm place until
double, about 1 hour. Stir down dough and turn onto floured surface. Roll
into rectangle 18 x 12 inches. Spread Caramel Filling evenly over dough.
Cut dough into 3 strips and roll each strip into rope; pinch edges and
ends to seal. Place ropes onto greased cookie sheet. Braid ropes gently
and loosely without stretching. Pinch ends to hold and tuck under
securely. Cover and let rise until 1 ½ times original size (30 minutes).
Place oven rack below center of oven. Bake at 350 degrees until golden
brown and sounds hollow when tapped (25-30 minutes). Cool slightly and
spread Browned Butter glaze over top.
CARAMEL FILLING
MIX IN SMALL
BOWL:
1 C CHOPPED NUTS
2/3 C PACKED BROWN SUGAR
1/3 C BUTTER,
SOFTENED
BROWNED BUTTER GLAZE
¼ C BUTTER
2 C POWDERED SUGAR
1
TSP VANILLA
1 - 2 TSP MILK
Heat butter in 1 ½ quart saucepan over
medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir
in milk, 1 tsp at a time, until smooth. If necessary, stir in a few drops
hot water until glaze is of desired
consistency. |