glazed cinnamon braids

Name: Glazed Cinnamon Braids
Prep time: 40 min
Cook time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 package(s) (1/4 ounce each) active dry yeast; 1/4 cup(s) warm water (110° to 115°); 1 cup(s) warm 2% milk (110° to 115°); 2 - eggs; 1/2 cup(s) sugar; 1/4 cup(s) shortening; 2 teaspoon(s) salt; 5-5 1/2 cup(s) all purpose flour; FOR THE FILLING; 1 cup(s) chopped pecans; 1/2 cup(s) red hot candies; 1/4 cup(s) sugar; 2 teaspoon(s) ground cinnamon; 2 tablespoon(s) butter, softened; FOR THE GLAZE; 1 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla; 1-2 tablespoon(s) milk

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 2 loaves

prep time 40 Min

cook time 25 Min

method Bake

Ingredients For glazed cinnamon braids

2 pkg

(1/4 ounce each) active dry yeast
1/4 c

warm water (110° to 115°)
1 c

warm 2% milk (110° to 115°)
2

eggs
1/2 c

sugar
1/4 c

shortening
2 tsp

salt
5-5 1/2 c

all purpose flour
FOR THE FILLING
1 c

chopped pecans
1/2 c

red hot candies
1/4 c

sugar
2 tsp

ground cinnamon
2 Tbsp

butter, softened
FOR THE GLAZE
1 c

powdered sugar
1/2 tsp

vanilla
1-2 Tbsp

milk

How To Make glazed cinnamon braids

1
In a large bowl, dissolve yeast in warm water. Add milk, eggs, sugar, shortening, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 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. Meanwhile, in a small bowl, combine the pecans, red-hots, sugar and cinnamon; set aside.

2
Punch dough down. Divide in half. On a greased baking sheet, roll out one portion into a 12x10-in. rectangle. Spread 1 tablespoon butter down the center; sprinkle with half of the pecan mixture. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough, butter and pecan mixture. Cover and let rise until doubled, about 45 minutes.
3
Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks. In a small bowl, combine confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over loaves. Serve warm.
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