Glazed Cinnamon Braids Recipe

By pattie_d

Ingredients

• FILLING:
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 2 eggs
• 1/2 cup sugar
• 1/4 cup shortening
• 2 teaspoons salt
• 5 to 5-1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1/2 cup red-hot candies
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons butter, softened
• GLAZE:
• 1 cup confectioners' sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon Spice Islands® pure vanilla extract

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a large bowl, dissolve yeast in warm water. Add the 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 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.
Punch dough down. Divide in half. On a greased baking sheet, roll out one portion into a 12-in. x 10-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.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over loaves. Serve warm. Yield: 2 loaves (12 slices each).