PECAN BRAID RECIPES
CINNAMON PECAN BRAIDS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 4 loaves.
Number Of Ingredients 17
Steps:
- 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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
PUMPKIN-PECAN BRAID RECIPE - PILLSBURY.COM
This easy Crescent braid is the best excuse to eat pumpkin pie for breakfast. Make any fall morning extra memorable with this sweet and crunchy breakfast dessert. Drizzle on a rich glaze for a delicious seasonal treat that's a breeze to bake.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
- If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
- Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
- In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.
Nutrition Facts : Calories 330 , CarbohydrateContent 41 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 26 g, TransFatContent 2 g
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CINNAMON PECAN CHEESE BRAID RECIPE | MYRECIPES
From myrecipes.com
- Combine yeast, water and 1 teaspoon honey in a large mixing bowl; let stand for 5 minutes. Yeast mixture should be foamy. Stir in warm milk, salt, eggs, butter and 1/3 cup honey. Add 3 cups flour; beat until well mixed. Add enough remaining flour to make a soft dough. Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour. For filling, combine cream cheese, brown sugar, caramel topping and pumpkin pie spice in a bowl. Set aside. Punch dough down. Divide dough in half. Roll each half into a 12 x 9-inch rectangle on a lightly floured surface. Place each piece on a greased baking sheet. Spread filling down the middle third of the dough, lengthwise. Sprinkle pecans over filling. Brush sides of dough with 2 tablespoons melted butter. Make 1-inch wide cuts on both sides of the dough up to the filling using a sharp knife or scissors. Fold each cut section of dough over the filling to resemble a braid. Cover and let rise 45 minutes. Preheat oven to 325°F. Bake for 20 to 25 minutes, or until golden brown. Cool for 20 minutes on baking sheet. Transfer to serving platter. For glaze, combine powdered sugar, vanilla and 2 tablespoons milk in a small bowl. Stir until smooth. Add more milk to reach desired consistency, if needed. Drizzle over warm braid. Serve warm.
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PUMPKIN-PECAN BRAID RECIPE - PILLSBURY.COM
This easy Crescent braid is the best excuse to eat pumpkin pie for breakfast. Make any fall morning extra memorable with this sweet and crunchy breakfast dessert. Drizzle on a rich glaze for a delicious seasonal treat that's a breeze to bake.
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Calories 330 per serving
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Calories 330 per serving
- In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.
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CINNAMON PECAN CHEESE BRAID RECIPE | MYRECIPES
From myrecipes.com
- Combine yeast, water and 1 teaspoon honey in a large mixing bowl; let stand for 5 minutes. Yeast mixture should be foamy. Stir in warm milk, salt, eggs, butter and 1/3 cup honey. Add 3 cups flour; beat until well mixed. Add enough remaining flour to make a soft dough. Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour. For filling, combine cream cheese, brown sugar, caramel topping and pumpkin pie spice in a bowl. Set aside. Punch dough down. Divide dough in half. Roll each half into a 12 x 9-inch rectangle on a lightly floured surface. Place each piece on a greased baking sheet. Spread filling down the middle third of the dough, lengthwise. Sprinkle pecans over filling. Brush sides of dough with 2 tablespoons melted butter. Make 1-inch wide cuts on both sides of the dough up to the filling using a sharp knife or scissors. Fold each cut section of dough over the filling to resemble a braid. Cover and let rise 45 minutes. Preheat oven to 325°F. Bake for 20 to 25 minutes, or until golden brown. Cool for 20 minutes on baking sheet. Transfer to serving platter. For glaze, combine powdered sugar, vanilla and 2 tablespoons milk in a small bowl. Stir until smooth. Add more milk to reach desired consistency, if needed. Drizzle over warm braid. Serve warm.
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PECAN BRAID - RECIPES INSPIRED BY MOM
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