Frosted Caramel Nut Braid

Name: Frosted Caramel Nut Braid
Ingredients: 2 pkg. dry yeast; 1/4 c. warm water; 1 c. warm milk (110-115 degrees); 2 eggs; 1/4 c. sugar; 1/4 c. butter or oleo, softened; 1 1/2 tsp. salt; 4 1/4 to 4 3/4 c. flour; 1 c. chopped pecans; 1/3 c. butter or oleo, softened; 2/3 c. brown sugar; 2 Tbsp. all-purpose flour

12 ingredients

1 steps

Ingredients

2 pkg. dry yeast
1/4 c. warm water
1 c. warm milk (110-115 degrees)
2 eggs
1/4 c. sugar
1/4 c. butter or oleo, softened
1 1/2 tsp. salt
4 1/4 to 4 3/4 c. flour
1 c. chopped pecans
1/3 c. butter or oleo, softened
2/3 c. brown sugar
2 Tbsp. all-purpose flour

Directions

1

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. DO NOT KNEAD. 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 350° for 25-30 minutes or until golden brown. Cool slightly on a wire rack.