Prep 45 mins
Cook 2 hrs
Got this recipe from Better Homes, and it produces a very nice sweet bread. The good part about it is that you can make the dough and then refrigerate it for up to 24 hours. You can make it in the evening and then just assemble the bread in the morning!
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup lukewarm water
- 1 egg, at room temperature
- 1⁄2 cup butter, cut up
- 1⁄2 cup water
- 1⁄4 cup sugar
- 3⁄4 teaspoon salt
- 4 cups all-purpose flour
- 1⁄4 cup butter, melted
- 1⁄2 cup chopped nuts
- 1⁄2 cup sugar
- 1⁄2 cup packed brown sugar
- 1 1⁄2 teaspoons ground cinnamon
- powdered sugar icing
- In a large bowl, dissolve yeast in the 1/2 cup warm water. Stir in egg. In a small saucepan, heat and stir the 1/2 cup butter, 1/2 cup water, 1/4 cup sugar and salt until mixture is lukewarm and butter is almost melted. Stir butter mixture into the yeast mixture. Stir in flour.
- On a lightly floured surface, knead the dough for 4 to 6 strokes or until ingredients are combined. Transfer to a greased bowl. Cover with greased plastic wrap; chill if you like for 8-24 hours.
- Let dough stand, covered, at room temperature for 1 hour. Meanwhile, lightly grease baking sheet. Divide dough in half. On a lightly floured surface, roll each half of dough into a 14X9 inch rectangle. Spread the melted butter over dough rectangles. In a small bowl, mix nuts, 1/2 cup sugar, brown sugar and cinnamon. Cut each rectangle into 3 14X3 inch strips. Sprinkle the mixture in the center of each strip. Using your fingers pinch dough to seal.
- To shape a loaf, place 3 filled ropes, seam side down, 1 inch apart. Starting at the middle, loosely braid by bringing the left rope over the center rope. Next bring the right rope over new center rope. Repeat to end. Press ends together to seal; tuck under. Repeat to make a second loaf. Carefully transfer braids to cookie sheet. Cover and let rise for 1 hour.
- Preheat oven to 350°F Bake for 20-25 minutes or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks. Meanwhile, in a medium bowl, combine 11/2 cup sifted powdered sugar, 1 tbsp milk, and 1/2 teaspoons vanilla. Stir in additional milk, 1 teaspoons at a time, until icing is easy to drizzle. Drizzle icing on loaves.
This was a very nice treat. It was quite sweet with the flavor of a cinnamon twist. I used walnuts and made in one night. Best flavor is while bread is still warm. Thank you for sharing.
This is just lovely! The filling for this coffee cake makes it taste rich and wonderful. This makes lots of filling and I was concerned it would be too much for the dough strips, but it all fit in fine. It's quite rich and could possibly be done with a bit less sugar. I added some allspice and cloves to the cinnamon, and for the nuts I used ground almonds. Thanks for posting!