Cinnamon Pecan Braids
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs), divided (110 To 115 Degree F)|
|Eggs||3 , beaten|
|All purpose flour||5 Cup (80 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Ground cinnamon||1 Tablespoon|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Vanilla extract||1⁄2 Teaspoon|
In a mixing 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.
For filling, in a small mixing bowl, cream butter and brown sugar.
Stir in pecans and cinnamon; set aside.
Turn dough onto a lightly floured surface; divide into four portions.
Roll each into a 12-in x 9-in rectangle on a greased baking sheet.
Spread filling lengthwise down center third of each rectangle.
On 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 alternating 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).
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.