Reviewed: Jan. 27, 2012

Excellent braid, next time I am going to add more of the filling. Just didn't seem like there was enough, other than that, PERFECT! (and easy!)

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Reviewer:

bpaulson

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

I got this recipe out of Country Woman Christmas back in 1997. I thought the bread was so good that I added my own twist of adding apples inside and I made them as Christmas gifts. It's a little tricky braiding the bread but it comes out so delicious. The loaves are huge.

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Reviewer:

RunToEat

Cooking Level: Expert

Reviewed: Sep. 27, 2011

This tasted like a combination: of a caramel nut roll, a coffee cake, and sweet bread. It was actually a very intersting combination. With that being said, the shape is a little hard to work with because it is GIANT! I would definitely consider this something for a special occasion. It is time consuming. plus, it is really sweet and rich. I agree with Deb C that the cake/bread part is sweet enough on its own. "A very light glaze is all that is needed." I believe that would have made it perfect because the braided part is actually really good! It didn't need the heavy icing. The only change I made was subtituting walnuts for pecans for personal preference. I am saving some for home, some is going to an office, and I am freezing the rest for company. It really is that large!

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Sep. 19, 2011

This dough is the most tender and softest dough I have worked with to date. You may be tempted to add additional flour when making this but please don’t. The finished product has a fabulously light and delicate texture that you will not achieve with the additional flour. Normally when I make sweet rolls I spread the softened butter on the dough simply because it’s neater. However, this dough is so soft and tender, when I make it again I will melt the butter and spread it on the dough, then sprinkle the brown sugar and chopped pecans. Also, this makes a very large loaf so I may make two loaves the next time and freeze one or give one away. But having said that, if I wanted an impressive sweet bread to bring to a gathering this is perfect and everyone will love it. I didn’t bother with the recipe’s icing because I thought it would make it sweeter than I wanted, so I just made a simple confectioner’s icing to drizzle which worked well for us. This is a great recipe. Thanks for sharing!

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: May 24, 2010

Came together beautifully--I used walnuts in place of pecans and worked perfect. Also, I found about 5 cups of flour is needed to make it the right consistency.

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Reviewer:

CaSaundraLeigh

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Reviewed: Jun. 18, 2009

I truly enjoyed this. Easy to make, and not as sweet as some expected. I thought it tasted like a pastry.

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Sep. 21, 2007

This recipe is awesome. This was my first experience with yeast and it turned out perfect. I double the amount of filling inside...also, I chop a combo of slivered almonds, walnuts, and pecans to sprinkle on top. It is so so so delicious and makes for a very impressive presentation :)

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Reviewer:

nicksprincess

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Reviewed: Jul. 24, 2007

Oh my goodness, this is great bread!!! I had it for breakfast with my husband and we both agreed that it was absolutely the best sweet bread we had ever tasted! The only thing I changed was adding a little coconut to the filling because it goes very well with the rest of the ingredients. This is a recipe that I very highly recommend to anyone! Even without the coconut, I'm sure it would be very good. Thank you!

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