Holiday Breakfast Braid

Name: Holiday Breakfast Braid
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1/2 cup warm whole milk (110° to 115°); 1/3 cup sugar; 1/3 cup butter, softened; 2 large eggs, lightly beaten; 1 teaspoon salt; 1 teaspoon grated orange zest; 1/2 teaspoon ground cardamom; 1/8 teaspoon ground mace; 3-1/2 cups all-purpose flour; 1/4 cup butter, softened; 2 tablespoons sugar; 3/4 teaspoon almond extract; 1/2 teaspoon grated orange zest; 1/2 cup chopped mixed candied fruit; 1/2 cup chopped almonds; 2 teaspoons all-purpose flour; 1/2 cup butter, softened; 2 tablespoons confectioners' sugar; 1 teaspoon grated orange zest

21 ingredients

7 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm whole milk (110° to 115°)
1/3 cup sugar
1/3 cup butter, softened
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon grated orange zest
1/2 teaspoon ground cardamom
1/8 teaspoon ground mace
3-1/2 cups all-purpose flour
1/4 cup butter, softened
2 tablespoons sugar
3/4 teaspoon almond extract
1/2 teaspoon grated orange zest
1/2 cup chopped mixed candied fruit
1/2 cup chopped almonds
2 teaspoons all-purpose flour
1/2 cup butter, softened
2 tablespoons confectioners' sugar
1 teaspoon grated orange zest

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt, orange zest, cardamom, mace and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Meanwhile, for filling, in a small bowl, combine the butter, sugar, extract and orange zest; set aside. Toss the fruit and almonds with flour; set aside.
4

Punch dough down. Turn onto a lightly floured surface. Roll into a 30x9-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. With a sharp knife, cut roll in half lengthwise.
5

Place on a greased
6

; gently twist the ropes together cut side up. Coil into a circle; tuck ends under. Cover and let rise until doubled, about 1 hour.
7

Bake at 325° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. In a small bowl, combine orange butter ingredients. Refrigerate until serving. Serve with coffee cake.