Ingredients
- Ingredients
- * 1 (.25 ounce) package active dry yeast
- * 1 cup warm water (110 degrees F/45 degrees C), divided
- * 3 eggs, beaten
- * 5 cups all-purpose flour
- * 1/2 cup sugar
- * 1/2 teaspoon salt
- * 1 cup cold butter or margarine
- * FILLING:
- * 1 cup butter or margarine, softened
- * 1 cup packed brown sugar
- * 1 cup chopped pecans
- * 1 tablespoon ground cinnamon
- * GLAZE:
- * 1 1/2 cups confectioners' sugar
- * 1 tablespoon butter or margarine, melted
- * 1/2 teaspoon vanilla extract
- * 1 tablespoon milk
Directions
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1. In a mixing 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.
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2. For filling, in a small mixing bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside.
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3. Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. × 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle.
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4. 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).
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5. Bake at 350 degrees F for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.