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Glazed Cinnamon Braids

Glazed Cinnamon Braids
This recipe has been a tradition in my family for many years. The red-hot candies give this bread such a yummy flavor and will be sure to be a hit in your home as well. —Georgia Stull, Harrisonville, Missouri
24 ServingsPrep: 40 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup shortening
  • 2 teaspoons salt
  • 5 to 5-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup chopped pecans
  • 1/2 cup red-hot candies
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, softened
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, eggs,
  • sugar, shortening, salt and 3 cups flour. Beat until smooth. Stir in
  • enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
© Taste of Home 2013

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Glazed Cinnamon Braids (continued)

Directions (continued)

  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a small bowl, combine the pecans, red-hots, sugar and
  • cinnamon; set aside.
  • Punch dough down. Divide in half. On a greased baking sheet, roll out
  • one portion into a 12-in. x 10-in. rectangle. Spread 1 tablespoon
  • butter down the center; sprinkle with half of the pecan mixture.
  • On each long side, cut 1-in.-wide strips about 2-1/2 in. into center.
  • Starting at one end, fold alternating strips at an angle across
  • filling. Pinch ends to seal. Repeat with remaining dough, butter and
  • pecan mixture. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from
  • pans to wire racks. In a small bowl, combine the confectioners'
  • sugar, vanilla and enough milk to achieve desired consistency;
  • drizzle over loaves. Serve warm. Yield: 2 loaves (12 slices each).
Nutrition Facts: 1 slice equals 233 calories, 8 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013