PECAN BRAID RECIPE PANERA RECIPES

CINNAMON PECAN BRAIDS RECIPE: HOW TO MAKE IT

Cinnamon Pecan Braids Recipe: How to Make It image

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

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

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

Pumpkin-Pecan Braid Recipe - Pillsbury.com image

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

Ingredients

3/4 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 tablespoon chopped pecans

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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