Frosted Caramel Nut Braid Recipes

FROSTED CARAMEL NUT BRAID

Frosted Caramel Nut Braid image

It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities.

Provided by Allrecipes Member

Time 55m

Yield 10

Number Of Ingredients 17

Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
2 large eggs eggs
¼ cup sugar
¼ cup butter or margarine, softened
1 ½ teaspoons salt
4 ¼ cups all-purpose flour
1 cup chopped pecans
⅔ cup packed brown sugar
⅓ cup butter or margarine, softened
2 tablespoons all-purpose flour
⅓ cup butter or margarine, softened
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
3 teaspoons water
¼ cup chopped pecans

Steps:

In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 88.5 g, Cholesterol 83.9 mg, Fat 28.8 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 441.8 mg, Sugar 44.7 g

FROSTED CARAMEL NUT BRAID

Frosted Caramel Nut Braid image

It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities.

Provided by Allrecipes Member

Time 55m

Yield 10

Number Of Ingredients 17

Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
2 large eggs eggs
¼ cup sugar
¼ cup butter or margarine, softened
1 ½ teaspoons salt
4 ¼ cups all-purpose flour
1 cup chopped pecans
⅔ cup packed brown sugar
⅓ cup butter or margarine, softened
2 tablespoons all-purpose flour
⅓ cup butter or margarine, softened
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
3 teaspoons water
¼ cup chopped pecans

Steps:

In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 88.5 g, Cholesterol 83.9 mg, Fat 28.8 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 441.8 mg, Sugar 44.7 g

FROSTED CARAMEL NUT BRAID

Frosted Caramel Nut Braid image

It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities.

Provided by Allrecipes Member

Time 55m

Yield 10

Number Of Ingredients 17

Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
2 large eggs eggs
¼ cup sugar
¼ cup butter or margarine, softened
1 ½ teaspoons salt
4 ¼ cups all-purpose flour
1 cup chopped pecans
⅔ cup packed brown sugar
⅓ cup butter or margarine, softened
2 tablespoons all-purpose flour
⅓ cup butter or margarine, softened
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
3 teaspoons water
¼ cup chopped pecans

Steps:

In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 88.5 g, Cholesterol 83.9 mg, Fat 28.8 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 441.8 mg, Sugar 44.7 g

FROSTED CARAMEL NUT BRAID

Frosted Caramel Nut Braid image

It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities.

Provided by Allrecipes Member

Time 55m

Yield 10

Number Of Ingredients 17

Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
2 large eggs eggs
¼ cup sugar
¼ cup butter or margarine, softened
1 ½ teaspoons salt
4 ¼ cups all-purpose flour
1 cup chopped pecans
⅔ cup packed brown sugar
⅓ cup butter or margarine, softened
2 tablespoons all-purpose flour
⅓ cup butter or margarine, softened
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
3 teaspoons water
¼ cup chopped pecans

Steps:

In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 88.5 g, Cholesterol 83.9 mg, Fat 28.8 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 441.8 mg, Sugar 44.7 g

FROSTED CARAMEL NUT BRAID

Frosted Caramel Nut Braid image

It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities.

Provided by Allrecipes Member

Time 55m

Yield 10

Number Of Ingredients 17

Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
2 large eggs eggs
¼ cup sugar
¼ cup butter or margarine, softened
1 ½ teaspoons salt
4 ¼ cups all-purpose flour
1 cup chopped pecans
⅔ cup packed brown sugar
⅓ cup butter or margarine, softened
2 tablespoons all-purpose flour
⅓ cup butter or margarine, softened
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
3 teaspoons water
¼ cup chopped pecans

Steps:

In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 88.5 g, Cholesterol 83.9 mg, Fat 28.8 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 441.8 mg, Sugar 44.7 g

FROSTED CARAMEL NUT BRAID

Frosted Caramel Nut Braid image

It's become a Christmas-morning tradition for my husband, me and our two young children to much on this scrumptious bread with its nutty filling while opening gifts. Since I make it ahead, I can also relax and enjoy the festivities.

Provided by Allrecipes Member

Time 55m

Yield 10

Number Of Ingredients 17

Ingredients

1 (.25 ounce) package active dry yeast
¼ cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
2 large eggs eggs
¼ cup sugar
¼ cup butter or margarine, softened
1 ½ teaspoons salt
4 ¼ cups all-purpose flour
1 cup chopped pecans
⅔ cup packed brown sugar
⅓ cup butter or margarine, softened
2 tablespoons all-purpose flour
⅓ cup butter or margarine, softened
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
3 teaspoons water
¼ cup chopped pecans

Steps:

In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 88.5 g, Cholesterol 83.9 mg, Fat 28.8 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 441.8 mg, Sugar 44.7 g

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