Cinnamon Pecan Braids

Name: Cinnamon Pecan Braids
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110° to 115°),; 3 eggs, beaten; 5 cups all-purpose flour; 1/2 cup sugar; 1/2 teaspoon salt; 1 cup cold butter, cubed; 1 cup butter, softened; 1 cup packed brown sugar; 1 cup chopped pecans; 1 tablespoon ground cinnamon; 1-1/2 cups confectioners' sugar; 1 tablespoon butter, melted; 1/2 teaspoon vanilla extract; 1 to 2 tablespoons milk

15 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°),
3 eggs, beaten
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped pecans
1 tablespoon ground cinnamon
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions

1

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.
2

For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside.
3

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
4

. Spread filling lengthwise down center third of each rectangle.
5

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).
6

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.