Frosted Caramel Nut Braid Recipe
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Frosted Caramel Nut Braid

By: Paula Wiersma  
"It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 135 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 1 cup warm milk (110 to 115 degrees F)
  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1 1/2 teaspoons salt
  • 4 1/4 cups all-purpose flour
  • CARAMEL FILLING:
  • 1 cup chopped pecans
  • 2/3 cup packed brown sugar
  • 1/3 cup butter or margarine, softened
  • 2 tablespoons all-purpose flour
  • FROSTING:
  • 1/3 cup butter or margarine, softened
  • 2 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 teaspoons water
  • 1/4 cup chopped pecans

Directions

  1. In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. 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 spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by Bakeshopgirl 
Oh my goodness, this is great bread!!! I had it for breakfast with my husband and we both... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2007 by nicksprincess 
This recipe is awesome. This was my first experience with yeast and it turned out perfect. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by BakingBot 
I truly enjoyed this. Easy to make, and not as sweet as some expected. I thought it tasted... MORE

 
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