Flaky Danish Braids

Name: Flaky Danish Braids
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 braids (6 slices each).
Ingredients: 1 tablespoon active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm 2% milk (110° to 115°); 1 cup butter, softened; 1 large egg; 6 tablespoons sugar; 1 teaspoon salt; 4-1/2 to 5 cups all-purpose flour; Filling:; 1 cup butter, melted; 2 cups packed brown sugar; 2 cups chopped pecans; 1 cup all-purpose flour; Glaze:; 2 cups confectioners' sugar; 3 to 4 tablespoons 2% milk

Though this recipe takes a bit of time to make, it's completely worth it. The braids are a special breakfast treat on occasions like Easter or a family birthday. People will take seconds and thirds! —Debbie Ewald, Oak Grove, Missouri

Ingredients

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1 cup butter, softened
1 large egg
6 tablespoons sugar
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
Filling:
1 cup butter, melted
2 cups packed brown sugar
2 cups chopped pecans
1 cup all-purpose flour
Glaze:
2 cups confectioners' sugar
3 to 4 tablespoons 2% milk

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
In a large bowl, combine filling ingredients. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12x8-in. rectangle. Spread each with a quarter of the filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
For each roll, starting 1 in. from one end, make two lengthwise cuts, making three sections. Braid the sections together, cut sides up. Pinch ends to seal; tuck under. Place braids on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake 18-20 minutes or until lightly browned. Remove from pans to wire racks to cool slightly. For icing, in a small bowl, mix confectioners’ sugar and enough milk to reach desired consistency. Drizzle over warm braids.

Nutrition Facts

1 slice: 434 calories, 23g fat (11g saturated fat), 49mg cholesterol, 235mg sodium, 55g carbohydrate (32g sugars, 2g fiber), 5g protein.

Originally published as Flaky Breakfast Danish in Holiday & Celebrations Cookbook 2016

Reviews

My Review

Click stars to rate

Average Rating:

cathybuxy

Oct 9, 2018

I made these today. I wonder if there is too much filling as they were a little mushy. I even baked them 5-6 minutes longer. They do taste good!