Mammoth Pecan Braid Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs), softened | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 5 Cup (16 tbs) | |
| Egg | 1 , Well beaten | |
| Vanilla-Butter Filling | ||
| Pecans | 1 1/2 Cup (16 tbs), finely chopped | |
| Orange Snow Icing, | ||
Directions
Soften yeast in the warm water.
Pour scalded milk over the sugar, butter, and salt in a large bowl.
Stir until butter is melted.
Cool to lukewarm.
Blend in 1 cup flour, beating until smooth.
Stir in yeast.
Add about half of the remaining flour to yeast mixture and beat until very smooth.
Beat in the egg.
Beat in enough of the remaining flour to make a soft dough.
Turn dough onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Knead until dough is smooth and does not stick to the surface.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 2 hours.
Punch down dough.
Turn onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Roll into an 18-inch square.
Cut into 6 even strips, 18x3 inches each.
Spread Vanilla-Butter Filling over the 6 strips, then sprinkle with 1 cup pecans.
Starting with long side, roll up each strip; seal edges well.
Braid strips together in threes, then shape braids into a large wreath, pressing slightly to seal ends.
Or shape each braid into a wreath.
Place on a lightly greased baking sheet.
Cover; let rise again 30 minutes, or until doubled.
Bake at 350°F 20 to 25 minutes, or until golden brown.
Cool partially on wire rack.
When still slightly warm, drizzle with Orange Snow Icing and sprinkle with remaining pecans.
Pour scalded milk over the sugar, butter, and salt in a large bowl.
Stir until butter is melted.
Cool to lukewarm.
Blend in 1 cup flour, beating until smooth.
Stir in yeast.
Add about half of the remaining flour to yeast mixture and beat until very smooth.
Beat in the egg.
Beat in enough of the remaining flour to make a soft dough.
Turn dough onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Knead until dough is smooth and does not stick to the surface.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 2 hours.
Punch down dough.
Turn onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Roll into an 18-inch square.
Cut into 6 even strips, 18x3 inches each.
Spread Vanilla-Butter Filling over the 6 strips, then sprinkle with 1 cup pecans.
Starting with long side, roll up each strip; seal edges well.
Braid strips together in threes, then shape braids into a large wreath, pressing slightly to seal ends.
Or shape each braid into a wreath.
Place on a lightly greased baking sheet.
Cover; let rise again 30 minutes, or until doubled.
Bake at 350°F 20 to 25 minutes, or until golden brown.
Cool partially on wire rack.
When still slightly warm, drizzle with Orange Snow Icing and sprinkle with remaining pecans.
Chef
