Cinnamon Pecan Braids

Name: Cinnamon Pecan Braids
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 loaves.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110° to 115°), dvided; 3 eggs, beaten; 5 cups all-purpose flour; 1/2 cup sugar; 1/2 teaspoon salt; 1 cup cold butter, cubed; FILLING:; 1 cup butter, softened; 1 cup packed brown sugar; 1 cup chopped pecans; 1 tablespoon ground cinnamon; GLAZE:; 1-1/2 cups confectioners' sugar; 1 tablespoon butter, melted; 1/2 teaspoon vanilla extract; 1 to 2 tablespoons milk

Whenever there's a bake sale, I make these braids. They're so eye-catching that most of the loaves get snapped up by the people working the sale! —Connie Dahmer, Marion, Illinois

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), dvided
3 eggs, beaten
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
FILLING:
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped pecans
1 tablespoon ground cinnamon
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions

In a 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 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. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle.
One 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 alternately 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.

Nutrition Facts

1 slice: 860 calories, 48g fat (25g saturated fat), 165mg cholesterol, 530mg sodium, 100g carbohydrate (50g sugars, 3g fiber), 10g protein.

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Originally published as Cinnamon Pecan Braids in Holiday & Celebrations Cookbook 2001

Reviews

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Average Rating:

Baja

Aug 4, 2019

This is a great recipe that I have made 3 times. This last time I cut the recipe in half and made two braids instead of four. I double the nuts and only use half the glaze. Plus I make the glaze a bit thinner so it drizzles better. The baked danish is soft and tender. Wish I could add a picture, they're very appealing and hard to resist!
moorad06

Feb 5, 2012

I have made this recipe 6 times. My family loves it.
genarobertson

Sep 22, 2010

This really is a terrific recipe. It was pretty easy to make. The only change I would make would be to scale up the filling to 1 1/2 or 2 times the original. The more filling, the better is my opinion. These turned out quite tasty indeed.