FROSTED CARAMEL NUT BRAID

Frosted Caramel Nut Braid image

Provided by Taste of Home

Time 55m

Yield 1 loaf.

Number Of Ingredients 19

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1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
2 eggs
1/4 cup sugar
1/4 cup butter, softened
1-1/2 teaspoons salt
4-1/4 to 4-3/4 cups all-purpose flour
CARAMEL FILLING:
1 cup chopped pecans
2/3 cup packed brown sugar
1/3 cup butter, softened
2 tablespoons all-purpose flour
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 to 4 teaspoons water
1/4 cup chopped pecans

Steps:

In a bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface. Roll into a 16x12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15x10x1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack. For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

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