Frosted Caramel Nut Braid
A Uncategorized recipe with butter or oleo softened, confectioners sugar, vanilla extract. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
In a mixing bowl, dissolve yeast in water.
3-4 tsp water - 2
Add milk, eggs, sugar, butter, salt and 2 cups flour; beat on medium speed for 3 minutes.
butter or oleo softened(1/3 c)confectioners sugar(2 c) - 3
Add enough remaining flour to form a soft but sticky dough.
- 4
DO NOT KNEAD.
- 5
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- 6
Beat 25 strokes with a heavy spoon, turn onto a well-floured surface.
- 7
Roll into a 16 x 12-inch rectangle.
- 8
Combine pecans, butter, brown sugar and 2 tablespoons of flour with a fork; spread evenly over the entire surface of dough.
butter or oleo softened(1/3 c)confectioners sugar(2 c)chopped pecans(1/4 c) - 9
Cut dough lengthwise into three strips.
- 10
Roll up each strip jellyroll style, beginning at long end.
- 11
Pinch edges and ends to seal.
- 12
Place three rolls, lengthwise, diagonally, seam-side down, on a foil-lined baking pan.
- 13
Braid ropes together gently (do not stretch); seal ends.
- 14
Cover and let rise until doubled, about 1 hour.
- 15
Bake at 350° for 25-30 minutes or until golden brown.
- 16
Cool slightly on a wire rack.
- 17
For frosting, heat butter or oleo in saucepan until golden brown.
butter or oleo softened(1/3 c) - 18
Cool slightly.
- 19
Stir in sugar and vanilla.
confectioners sugar(2 c)vanilla extract(1 1/2 tsp) - 20
Stir in enough water to make a spreadable consistency.
3-4 tsp water - 21
Frost top of braid; immediately sprinkle with pecans.
chopped pecans(1/4 c) - 22
Yield, 1 loaf. (This is an excellent coffee-cake and looks beautiful)!.
Rate this recipe
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Frosted Caramel Nut Braid
A Uncategorized recipe with butter or oleo softened, confectioners sugar, vanilla extract. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
In a mixing bowl, dissolve yeast in water.
3-4 tsp water - 2
Add milk, eggs, sugar, butter, salt and 2 cups flour; beat on medium speed for 3 minutes.
butter or oleo softened(1/3 c)confectioners sugar(2 c) - 3
Add enough remaining flour to form a soft but sticky dough.
- 4
DO NOT KNEAD.
- 5
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- 6
Beat 25 strokes with a heavy spoon, turn onto a well-floured surface.
- 7
Roll into a 16 x 12-inch rectangle.
- 8
Combine pecans, butter, brown sugar and 2 tablespoons of flour with a fork; spread evenly over the entire surface of dough.
butter or oleo softened(1/3 c)confectioners sugar(2 c)chopped pecans(1/4 c) - 9
Cut dough lengthwise into three strips.
- 10
Roll up each strip jellyroll style, beginning at long end.
- 11
Pinch edges and ends to seal.
- 12
Place three rolls, lengthwise, diagonally, seam-side down, on a foil-lined baking pan.
- 13
Braid ropes together gently (do not stretch); seal ends.
- 14
Cover and let rise until doubled, about 1 hour.
- 15
Bake at 350° for 25-30 minutes or until golden brown.
- 16
Cool slightly on a wire rack.
- 17
For frosting, heat butter or oleo in saucepan until golden brown.
butter or oleo softened(1/3 c) - 18
Cool slightly.
- 19
Stir in sugar and vanilla.
confectioners sugar(2 c)vanilla extract(1 1/2 tsp) - 20
Stir in enough water to make a spreadable consistency.
3-4 tsp water - 21
Frost top of braid; immediately sprinkle with pecans.
chopped pecans(1/4 c) - 22
Yield, 1 loaf. (This is an excellent coffee-cake and looks beautiful)!.
Rate this recipe
