CELEBRATION BRAID
During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. -Marcia Vermaire Fruitport, Michigan
Provided by Taste of Home
Time 55m
Yield 1 loaf. (32 servings)
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Shape each into an 18-in. rope. Place ropes side by side on a greased baking sheet. Beginning at one end, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the same end. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BRAIDED CINNAMON ROLL KNOTS
Perfect for a holiday morning, these beautiful, individually baked rolls take a little more care and attention as you braid each one, but the finished product is well worth it. They are a showstopper that will have everyone asking how you did it-and lucky for you the process is much easier than it looks. Be sure to use a nonstick muffin tin so the rolls slip right out while they are still warm and gooey.
Provided by Food Network Kitchen
Time 2h40m
Yield 12 rolls
Number Of Ingredients 12
Steps:
- Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
- Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
- Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
- Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
- Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
- Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
- Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.
CHRISTMAS BRAID
This holiday bread is easy to make, although the braiding takes a bit of practice. I serve it for evening coffees, then use the rest toasted for breakfast. I also give it as gifts-it's delicious with cheese-and it always goes over big at Christmas bake sales. My husband's a dairy farmer. I work as a bank teller and stenographer. At home, I enjoy cooking and crafts.
Provided by Taste of Home
Time 1h
Yield 3 breads.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120°-130°; add to flour mixture. Add egg. Beat on low speed with electric mixture for 30 seconds; increase speed to medium and continue beating for 3 minutes. Stir in raisins, candied fruit, nuts an enough remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Divide dough in thirds, then divide each into thirds again. Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased baking sheet. Begin braiding loosely in the middle and work toward the ends. Pinch ends together and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk and water; brush over braids. Bake at 350° for 20-25 minutes or until browned. Cool on wire racks.
Nutrition Facts :
CARDAMOM BRAID BREAD
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (20 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE BRAIDS
This is a delectable danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. Prep time does not include overnight or second rising time. One of Southern Living's best recipes.
Provided by Claire de Luna
Categories Yeast Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 16
Steps:
- For BREAD: Heat sour cream over low heat.
- Stir in sugar, salt and butter; cool to lukewarm.
- Sprinkle yeast over warm water in large bowl until dissolved.
- Add sour cream mixture, eggs, flour, and mix well.
- Cover tightly and refrigerate overnight.
- For FILLING: Mix well.
- Divide dough from the day before into 4 equal parts.
- Roll each part on a floured surface to an 8x12 inch rectangle.
- Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
- Pinch edges together and fold ends under slightly.
- Place rolls seam side down on greased baking sheets.
- Slit each roll at 2-inch intervals to resemble braid.
- Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
- Bake at 375 degrees for 12 to 15 minutes.
- Spread with glaze while warm.
SWEET BRAIDED LOAVES
"This recipe was handed down from my grandmother. I make it for my family every year for Easter morning." -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes., Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 93mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.
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CINNAMON BUTTER BRAIDS (HOMEMADE RECIPE) - MY KITCHEN …
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5/5 (4)Category BreakfastCuisine AmericanCalories 306 per serving
- In a glass bowl, add the sour cream, sugar, butter and salt. Microwave on high until the butter melts, about 45 seconds, and mix together.
- In the bowl of an electric mixer, combine the water and yeast, then let sit for 5 minutes. Add the sour cream mixture, along with the remainder of the dough ingredients and mix well until a soft dough forms. Cover and chill for 8 hours. While it chills, mix together the filling ingredients in a medium bowl.
- Divide dough into four equal pieces and roll each portion into about the size of a sheet of paper (8.5 x 11″). Down the center of each piece, spread 1/4th of the filling mixture. Cut about 12 slices down each side of the filling mixture, then starting at the top, criss cross the pieces over each other. Place on a lightly greased cookie sheet, cover and allow to rise for about an hour.
- Bake in a preheated 375 degrees for 15-20 minutes or until browned. Drizzle warm braids with powdered sugar glaze and serve.
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